Dumpling Wrappers

1: Mix all of the dough ingredients together, adding water slowly.

2: Knead the dough until it becomes a smooth texture.

3: Cover the dough and let it sit for 20 minutes before rolling out.

4: Cut the dough into small cubes and roll each cube out into a thin circle.

5: Prepare the cabbage mixture by mixing shredded cabbage, chopped scallions, minced garlic, minced ginger, soy sauce, sesame oil, and black pepper.

6: For the pork filling, mix ground pork, salt, sugar, and 1 cup of the cabbage mixture.

7: For the veggie filling, mix minced carrots, minced shiitake mushrooms, and 1 cup of the cabbage mixture.

8: For the shrimp filling, mix chopped shrimp and the remaining cabbage mixture.

9: To wrap, use your preferred method to seal the dumplings with water.

10: To cook, boil the dumplings in water until they float (~2-3 minutes).

11: Alternatively, you can pan-fry by greasing a skillet, placing dumplings in, adding water, boiling, then reducing heat and covering to cook (~4 minutes).

12: To store, freeze the dumplings laid flat until completely frozen, then transfer to a bag.

13: When cooking from frozen, repeat the pan-fry method, cooking for 6-8 minutes.