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Filling:
*1 lb. ground pork (or beef)
*6 T. sesame oil
*2 t. sugar
*0.75 t. salt
*0.25 t. pepper
*0.25 lb. cabbage
*1 t. salt
*0.25 lb. chopped green onions
Skin:
*3 c. flour
*0.75 c. cold water
*0.5 c. flour (to prevent
sticking during kneading)

1. Filling: Mix ground pork and ground pork, oil, sugar, salt and pepper well. chop cabbage until fine. Mix the cabbage with 1 t. salt and let sit for 10 minutes; squeeze out the excess water. Mix the cabbage, ground pork, and green onions well. 2. Skin: In a bowl, add water to the flour and knead into a smooth dough; let it stand for 10 minutes. Roll the dough into a long baton-like roll and cut it into 50 pieces. Use a rolling pin to roll each piece to a thin circle. 3. Place 1 portion of filling in the center of a dough circle. Fold the circle in half and moisten the edges with water. Use index finger and thumb to bring the sides together. Pleat one edge while keeping the other edge smooth. The smooth edge will conform to the decreased length of the pleated edge. Pinch the pleats together then pinch to seal. Repeat procedure for the other dumplings. 4. Boil 10 cups of water and add dumplings; stir to prevent dumplings from sticking together. Bring to a boil; turn the heat to low and cook for 6 minutes. Remove. When serving, use vinegar, soy sauce, sesame oil, hot bean paste, etc. as dipping sauces.

(Source: ebeijing.gov.cn)