1. Prepare the Dough

• In a large bowl, combine the all-purpose flour and a pinch of salt.
• Gradually add warm water while stirring with chopsticks or a fork until a shaggy dough forms.
• Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
• Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Make the Filling

• In a separate bowl, mix the ground pork, chopped shrimp, minced garlic, grated ginger, and chopped green onions.
• Add the soy sauce, sesame oil, and rice wine. Season with salt and pepper.
• Mix gently with your hands until well combined without over-mixing.

3. Assemble the Dumplings

• Divide the dough into 30 even pieces. Roll each piece into a ball, then flatten into a disc.
• Roll each disc into a thin wrapper, about 3 inches in diameter.
• Place a spoonful of the filling in the center of each wrapper.
• Fold the wrapper over to form a half-moon shape and pleat the edges to seal securely.

4. Cook the Dumplings

Steaming:

• Line a steamer basket with parchment paper or cabbage leaves. Arrange the dumplings with space between each.
• Steam for 10–12 minutes over boiling water.

Pan-Frying (Potstickers):

• Heat oil in a non-stick pan and place the dumplings flat side down. Fry for 2 minutes.
• Add 1/4 cup of water, cover, and steam-fry until the water evaporates.
• Remove the lid and cook for an additional minute to crisp the bottom.

Boiling:

• Bring a pot of water to a boil and add the dumplings in batches.
• Cook for 5–6 minutes or until they float to the surface.