Mix and knead 400g flour by adding 120mL boiling water slowly

Add around 240mL room temperature water one TABLEspoon at a time into the dough and continue to knead it until its surface becomes smooth and not sticky

Cover the dough in plastic wrap and allow to rest for an hour in room temperature to reduce its elasticity

Cook diced pak choi in boiling water for 5 mins and put in cold water to cool down

Squeeze the water out from pak choi and put them into a mixing bowl

Put minced pork shoulder into the mixing bowl

Add 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons garlic powder, 0.5 teaspoons White pepper, 2 teaspoons sesame oil, 2 TABLEspoon light soy sauce and mix well

Put the filling in fridge for later

Take a small piece of dough and roll it to a sheet with optimal thickness; add flour onto the sheet intermittently to prevent from sticking

Cut the sheet into circular dumpling wraps using a cup or bowl of desired size

Cover the dumpling wraps with a wet tissue to prevent from drying out

Lay patchment paper on a rack and punch some hole to allow water drainage during steaming

Add appropriate amount of filling into dumpling wraps and fold it into a dumpling shape; place them on the patchment paper without touching each other

Steam the dumpling for 20 to 30 mins depending on the amount and size of the dumplings