Slowly add boiling water to the bowl with flour, stirring with chopsticks as you add. Knead into a smooth dough, then cover the bowl with a damp cloth. Set it aside for 20 minutes for a dough to rest.

Divide the dough into 20 grams pieces. Flatten each piece with your palm first, the roll out into a thin circle on a lightly floured working surface.

Mix meat, cooking wine, soy sauce, Oyster sauce, 2 tbsp water. Leave the meat to rest for a while, the add the peanut and the sesame oil, and stir in the diced cabbage, the ginger and spring onions.

Make sure that the cabbage is completely dry, you do not want the filling to be wet. The kuotie skins might tear easily if the fillings is too wet.

Place a small amount of filling in the middle of the wrap. When you start to get the hang of it, you can fill up with more filling. Dab water around the edge of the wrapper.

Fold into half, but don’t seal yet. Just pinch the middle part together.
Then start to fold a little but of the wrapper toward the center.

Use a non-stick pan with a lid. You need a lid than can cover whichever one you use. Preheat about 2 tbsp of cooking oil.
Place the dumplings on the pan.

You may need to do this in batches.
Lower the heat to medium and let them cook until the bottoms are nicely golden brown, about 3 minutes.

Then, pour in a mixture of a teaspoon of flour and half bowl of water and cover the lid. Cook until water evaporates and no longer hear crackling sounds.

Remove the lid and crank up the heat to let the liquid evaporates and the oil appears again. The dumplings are kind a sticky to the pan at this point. Let the oil continue to cook the dumplings until the bottoms are crispy and nicely browned.