Pork, cabbage and dumplings

Overview

I love dumplings the most. The ones bought from outside tend to be oily, so I might as well make them myself when I have time

Prepare the ingredients, marinate the pork with ginger, salt, MSG, light soy sauce, pepper, and sugar. Chop the cabbage and add some vegetable oil to lock in the moisture so that it will not become watery when wrapping it
Add the ingredients to the marinated meat filling, mix well in one direction, and put it in the freezer
Start making dumpling wrappers. Slowly add hot water to the flour and stir with chopsticks. When the flour turns into small pieces, knead the flour into a ball
Knead it into a smooth dough and let it rest for about fifteen minutes
Knead the dough into a long strip, cut it into even small pieces, sprinkle some dry flour, flatten it, and use a rolling pin to slowly roll it into a round thin crust
Wrap it into the shape you like
After the water boils, steam over high heat for 15 minutes