Main dough:middium-gluten flour300 gramsFilling: 250 grams of meat fillingChinese cabbage200 grams Supporting ingredients: an appropriate amount of waterWhite pepper1 teaspoonGinger1 teaspoon Salt 2-3 teaspoons Oyster sauce 1 teaspoon Chicken stock 1 tablespoon Sesame oil 1 tablespoonSoy sauce1 tablespoonPot stickersStep 1: Gradually add water to the flour while stirring with a chopstick.Step 2: Knead into dough, cover and let it rest for about 15 minutes.Step 3: Divide the large dough into two parts, make a hole in one part, and stretch it out.Step 4: Pull from one end to form strands of roughly equal thickness.Step 5: Cut off an equal-sized portion with a knife.Step 6: Roll the dough into thin wrappers using a rolling pin.Dumplingskin.Step 7: Mix the meat filling with white pepper, ginger powder, salt, cooking wine, chicken stock, and soy sauce.Gradually add an appropriate amount of water while stirring in one direction.Stir a bit to incorporate the water.Chop the Chinese cabbage finely and mix it into the meat filling.Mince with salt and mix until well combined.Step 8: Place a wrapper in the center, add filling, and fold the corners together without sealing the edges.Step 9: Repeat step 8 until all wrappers or fillings are used up.Step 10: Mix flour to water ratiovinegar=1:15:0.5.The vinegar can be flexible, 34|Step 11: Heat oil in a pan over low heat and arrange the dumpling wrappers, cooking until the bottom is crispy.Pour in the vinegar and flour mixture; you can use rice vinegar or aromatic vinegar.Step 12: Pour the flour-vinegar-water mixture into the pan.Cover with a lid and cook until the bottom moisture evaporates.Steamuntilthe pot stickers are cooked through.If desired, add about one-third of the water once, cover and let the bottom dry to form a crispy base before serving.Note: 1. Flour-water ratio (flour:water:vinegar=1:15:0.5)