Pan-Fried Dumplings (commonly known as Guo Tie in Chinese)

Instructions:
Prepare the Dumpling Dough:

In a bowl, add the flour and gradually pour in the hot water, stirring to form a dough. Once cool enough to handle, knead for about 10 minutes until the dough is smooth and elastic.

Cover the dough and let it rest for 30 minutes.

Prepare the Filling:

In a large bowl, combine the ground meat, chopped cabbage, mushrooms, green onions, soy sauce, sesame oil, grated ginger, salt, and pepper. Mix well until everything is evenly combined.

Form the Dumplings:

Roll the dough into a log and divide it into small pieces (about 20 pieces). Roll each piece into a ball and flatten it into a small circle (about 3 inches in diameter).

Place a small spoonful of the filling in the center of each dough circle.

Fold the dough over the filling and pinch the edges together to form a pleated shape.

Cook the Dumplings:

Heat the vegetable oil in a large skillet over medium-high heat. Arrange the dumplings in the skillet, flat side down. Fry for about 2-3 minutes until the bottoms are golden and crispy.

Add the water to the skillet (be careful, it might splatter) and cover the pan. Let the dumplings steam for 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.

Serve:

Once cooked, remove the dumplings from the pan and place them on a plate. Garnish with sesame seeds and chopped green onions. Serve with soy sauce for dipping.

Tips:
You can also freeze these dumplings for later. Simply arrange them on a baking sheet and freeze until firm before transferring them to a bag.

Experiment with fillings like shrimp, beef, or vegetarian options to customize the dumplings.