Do(ug)h!

Still not quite getting the Chinese Dumplings right. Last time I ended up making the dough too thick around the pork and it didn't cook through properly. Next time I'm going to try a different dough recipe that doesn't use oil or egg. Found this one at a different site:

Jiaozi dough

<ul>
<li>3 cups flour</li>
<li>up to 1 1/4 cups cold water</li>
<li>1/4 teaspoon salt</li>
</ul>

Filling

<ul>
<li>300 grams fresh Chinese (Napa) cabbage</li>
<li>1/2 lb ground meat (pork or beef)</li>
<li>1 teaspoon salt</li>
<li>1 TB soy sauce</li>
<li>1/4 tsp fresh ground white pepper, or to taste</li>
<li>1/2 green onion, minced</li>
<li>2 slices fresh ginger, minced</li>
<li>3 TB sesame oil</li>
</ul>