1-First, make the dough by mixing the flour in a large bowl and gradually adding the water, kneading it into a smooth dough over about 10 minutes. Cover and let it rest for 1 hour to make it easier to work with.

2-Once that’s done, prepare the filling by heating 3 tablespoons of oil in a wok or skillet over medium-high heat; add the minced ginger and cook for 30 seconds until fragrant, then stir-fry the chopped onion until it’s translucent.

3-Next, add the mushrooms and cook for 3 to 5 minutes until they’re tender and the moisture evaporates. Follow that by adding the cabbage and carrots, cooking for 2 minutes until tender and the liquid has evaporated, then transfer the mixture to a bowl to cool. Now, mix in the chopped chives, white pepper, sesame oil, Shaoxing wine or dry sherry, soy sauce, sugar, salt, and 1/4 cup oil to complete the filling.

4-After your filling is ready, cut the dough into tablespoon-sized pieces and roll each into a circle. Place a spoonful of filling in the center of each wrapper, then fold and pleat the edges to seal securely.

5-For cooking, you have options: steam the dumplings for 15 to 20 minutes using a steamer lined with a bamboo mat, cabbage leaf, or cheesecloth.

6-Alternatively, pan-fry them over medium-high heat for 2 minutes in 2 tablespoons of oil, add a thin layer of water, cover, and steam over medium-low heat until the water evaporates; then uncover and fry until the bottoms are golden brown and crisp.