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>