Prepare the Dumpling Dough:

• In a mixing bowl, combine the flour and a pinch of salt. Gradually pour in the boiling water while stirring with chopsticks or a spoon to form a rough dough.
• Once the dough is cool enough to handle, knead it on a clean surface for 5-7 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little flour; if it’s too dry, add a little more water.
• Cover the dough with a damp towel and let it rest for 30 minutes.

Prepare the Filling:

• While the dough is resting, prepare the filling. In a large bowl, combine the ground pork, finely chopped cabbage, green onions, garlic, and ginger.
• Add the soy sauce, sesame oil, rice vinegar (if using), salt, and pepper. Stir well to combine.
• Gradually add 1/4 cup of water or chicken stock to the mixture, stirring to incorporate. The mixture should be moist but not too liquidy. Set aside.

Shape the Dumplings:

• Once the dough has rested, roll it into a long log and cut it into small portions (about 20-24 pieces, depending on the size of the dumplings you want).
• Roll each piece into a small ball, then use a rolling pin to roll each ball into a thin circle (about 3-4 inches in diameter). Try to keep the edges thinner than the center for a nice dumpling shape.
• Place a small spoonful of the filling in the center of each wrapper. Be careful not to overstuff the dumplings.
• To seal the dumplings, fold the wrapper in half to form a half-moon shape. Pinch the edges tightly together, folding the edges over to form pleats if desired. Press to seal fully.

Cook the Dumplings:

• Heat the vegetable oil in a non-stick skillet over medium-high heat.
• Arrange the dumplings in a single layer in the pan, leaving a little space between each dumpling.
• Cook for about 2-3 minutes or until the bottoms are golden brown and crispy.
• Carefully add 1/4 cup of water to the pan (be cautious as it may splatter), then cover the pan with a lid. Allow the dumplings to steam for 5-7 minutes, or until the filling is cooked through and the water has evaporated. The dumplings should have a crispy bottom and a soft top.

Prepare the Dipping Sauce (optional):

• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and a pinch of sugar if you prefer a slightly sweeter sauce. Add red pepper flakes for extra heat if desired.
• Stir to mix the ingredients and serve alongside the dumplings.

Serve:

• Once the dumplings are cooked, remove them from the pan and serve hot with the dipping sauce on the side.