Steps

1. In a bowl, combine Bread Flour 50g, All-Purpose Flour 50g, and Salt 1/4 tsp. Mix well, then add Hot Water 55g and stir with chopsticks until crumbly.
   🕒 00:38
2. Once the mixture starts to break apart, knead it in the bowl to form a dough.
   🕒 00:58
3. Knead for about 3 to 5 minutes until the dough is smooth. Shape it into a ball, place it seam-side down in the bowl, and let it rest for 30 minutes.
   🕒 01:15
4. Finely mince Cabbage 100g. Add Salt 1/4 tsp and mix well. Let it sit for 10 minutes to draw out moisture.
   🕒 01:27
5. In a separate bowl, combine Ground Pork 80g, Chicken Granules 1/2 tsp, Cooking Sake (Rice Wine) 1 tsp, Soy Sauce 1 tsp, Sesame Oil 1 tsp, Minced Garlic 1 tsp, Grated Ginger 1 tsp, and Salt and Pepper to taste. Mix until sticky and well combined.
   🕒 01:41
6. Once the pork is sticky, firmly squeeze out the excess water from the minced cabbage and add it to the pork mixture.
   🕒 02:01
7. Trim the stem from Shiitake Mushroom 1 pc, finely mince it, and add it to the pork mixture along with the cabbage.
   🕒 02:12
8. Mix everything until well combined. Refrigerate the filling while you prepare the dumpling wrappers.
   🕒 02:20
9. Remove the rested dough from the bowl and divide it into 10 equal portions on a clean surface. Cover with plastic wrap to prevent drying.
   🕒 02:34
10. Shape each portion of dough into a ball and place it flat side down on your work surface.
    🕒 02:51
11. Gently flatten each ball with your hand, lightly dust with flour, and roll it into a circle with a rolling pin.
    🕒 02:57
12. While rotating the dough, use the rolling pin on the edges to thinly stretch it into a circle about 12cm to 15cm in diameter. (Key Tip: To easily wrap the filling, aim to make the edges thinner than the center.)
    🕒 03:18
13. Place a portion of the chilled meat filling in the center of the stretched wrapper.
    🕒 04:02
14. Pull the center of the wrapper to enclose the filling. Create about 3 pleats from the edge towards the center and press firmly to seal. Repeat on the other side with another 3 pleats. (Key Tip: The dough is stretchy, so ensure the center is sealed tightly. Using a little water can help it stick better.)
    🕒 04:08
15. Lightly grease a frying pan with Vegetable Oil. Once warm, arrange the dumplings in the pan with some space between them.
    🕒 05:03
16. Pour in enough Water to cover 1/3 of the dumplings. Increase the heat to medium-high, cover with a lid, and steam for 3.5 to 5 minutes. (Key Tip: Because the wrappers are thicker than store-bought ones, steam them longer until the water evaporates.)
    🕒 05:19
17. Once the water has evaporated, drizzle Sesame Oil over the entire pan. Increase the heat and cook, watching carefully to prevent burning, until a golden-brown crust forms on the bottom.
    🕒 05:45
18. Once the bottoms are nicely browned, transfer to a plate and serve.
    🕒 06:06