Chinese pork and shrimp dumplings (jiao zi)

Pork second courses Chinese cuisine

For the dough: 6-¾ oz. (1-½ cups) unbleached all-purpose flour; more for kneading For the filling: 2 cups finely chopped napa cabbage Kosher salt 12 oz. ground pork 8 oz. peeled, deveined shrimp, coarsely chopped 3 medium scallions, thinly sliced 3 large cloves garlic, minced 2 Tbs. Shaoxing (Chinese rice wine) or dry sherry 1-½ Tbs. grated fresh ginger 1 Tbs. soy sauce 2 tsp. toasted Asian sesame oil ½ tsp. granulated sugar Freshly ground black pepper To finish the dumplings: Vegetable oil, as needed (for pan-fried dumplings) Kosher salt, as needed (for boiled dumplings) 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce