Apartment Café Dim Sum Dumplings

In a large bowl, combine the flour with the boiling water, stirring until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

While the dough rests, prepare the filling: heat a non‑stick pan over medium heat, add 1 tbsp vegetable oil, then stir‑fry the tofu, mushrooms, and cabbage for 3–4 minutes until moisture evaporates.

Add green onions, soy sauce, sesame oil, grated ginger, and white pepper to the pan; cook an additional 1 minute, then remove from heat and let the mixture cool.

Divide the rested dough into small walnut‑sized balls (about 20). Roll each ball into a thin circle, roughly 3 inches in diameter.

Place about 1 teaspoon of filling in the center of each wrapper. Moisten the edges with a little water, fold the wrapper in half, and pleat the edges to seal tightly.

Arrange the sealed dumplings in a steamer basket, ensuring they do not touch. Brush the tops lightly with vegetable oil to prevent sticking.

Steam over boiling water for 8–10 minutes, or until the wrappers become translucent and the filling is hot throughout.

While the dumplings steam, whisk together water, soy sauce, rice vinegar, and optional chili oil to create a dipping sauce.

Remove the dumplings from the steamer, let them rest for 2 minutes, then serve hot with the prepared dipping sauce.