For the Dough:

• 2 1/2 C unsifted flour
• 1/2 tsp. salt
• 1 C boiling water
• 1 Tbsp. lard, cut up into little pieces

Mix the flour and salt. Add the boiling water and stir with chopsticks. Add the lard. Knead all and let rest on a plastic counter under a bowl for 20 minutes.

To make dumpling skins: Break off a piece of the dough the size of 1 teaspoon. Keep the rest of the dough under the bowl. Roll the dough into a ball and then roll out into a 3-inch circle. You may need extra flour for this. Or, use a tortilla press that has been very lightly oiled with peanut oil on a paper towel. This gets you going and the rest of the rolling is easy. To store skins until use, dust each skin lightly with flour and stack on top of one another.

If you are pressed for time, you may want to purchase a package of pre-made dumpling skins (the round ones) from any Asian supermarket. Don't buy the square ones--those are for won-tons!

For the Filling:

• 1 cup finely chopped Napa cabbage
• 1 lb. lean ground pork
• 2 Tbsp. light soy sauce
• 2 Tbsp. dry sherry
• 1 tsp. freshly grated ginger
• 1/2 tsp. ground white pepper
• 1 Tbsp. sesame oil
• 1/2 tsp. MSG (optional)
• Pinch of sugar
• 1 Tbsp. chopped green onion
• 1 egg white
• 1 Tbsp. cornstarch
• 1 tsp. salt
• 4 Tbsp. medium chopped bamboo shoots or water chestnuts (optional)
• 2 cloves garlic, crushed

Sprinkle salt on chopped cabbage and let sit in a colander for 30 min. Squeeze dry (either by hand or in a potato ricer) and place into bowl. Add all of the remaining ingredients and mix well. Also add a splash of chili paste, to taste.