If you're going for homemade wrappers, start with this. In a mixing bowl, combine 1 cup of all-purpose flour with 1/4 cup of water. Knead the dough until it loses its stickiness and feels nice and smooth, about 5-10 minutes. Once that’s done, cover it with a damp cloth and let it rest for 30 minutes. Now, roll out the dough on a floured surface into a long cylinder. Slice this cylinder in half and then further divide each half into 12 smaller pieces. Dust your rolling pin and roll each chunk into a circular wrapper about 4 inches in diameter. Set them aside on a parchment-lined tray while you tackle the filling.

Now onto the filling! In a large mixing bowl, combine 8 oz of ground chicken, 4 oz of finely chopped Napa cabbage, 1 teaspoon of grated ginger, 1 tablespoon of chopped scallion, 2 tablespoons of soy sauce, 1/2 teaspoon of sesame oil, 3 dashes of ground white pepper, 1 pinch of salt, 1 tablespoon of finely chopped garlic chives, and 1 tablespoon of corn starch. Mix everything thoroughly with a spoon until well blended.

Let’s put those wrappers to work. Grab a dumpling wrapper and place it on your palm. Spoon about 1 teaspoon of the filling into the center. Don’t overstuff; remember, these little guys need to close nicely! Dip your index finger into a small bowl of water and moisten the edges of the wrapper. Fold it in half to form a crescent shape and pinch the edges together to seal.

Now that you’ve got a tray full of beautiful dumplings, it’s time to cook! Bring a pot of water to a boil and gently drop the dumplings in. They should float to the top after a few minutes, which means they’re cooked. Use a strainer to scoop them out and place them on a plate.

In a non-stick skillet, heat up some oil over medium heat. Arrange about 8 dumplings in the skillet and pan-fry them until the bottoms are golden brown, about 2-3 minutes. Flip them over to give the other side some love, adding more oil as necessary. Keep frying until every side is crispy and golden. Serve them warm with your favorite dipping sauce.