Combine flour, salt, and water in a bread machine and select the 'dough mode' to knead until done.

Alternatively, let the kids knead the dough by hand until it's smooth and non-sticky.

The freshly kneaded dough will be firm. Cover it with plastic wrap and let it rest for 15 minutes until it softens and can be rolled out.

Divide the dough into several pieces and roll each into a long strip. This part is also great for kids to help with.

Cut the strips into small pieces.

Press each piece down with your hand to form a small round disc. Hold the dough with your left hand and use a rolling pin with your right hand to roll from the edges, leaving the center slightly thicker and the edges thinner.

Remember to dust the rolled-out dough with flour to prevent sticking.

Mix all the filling ingredients together by hand until well combined.

Stir the ground meat until it becomes sticky, then it's ready.

Chop the cabbage into small pieces, place in a plastic bag, add a teaspoon of salt to draw out the water, let it sit for 3 minutes, then squeeze out the excess water and set aside.

Mix the drained cabbage with the pork filling. If not using immediately, store in the refrigerator.

It's time for the kids to help! Start wrapping the potstickers.

Place the filling in the center of the dough, fold in half, seal the top, then stretch and press the sides to seal tightly.

Preheat a pan, add a little oil, and arrange the potstickers closely together in the pan.

Pour in the flour water mixture (10g flour + 100g water), cover with a lid, and cook using a half-steam, half-fry method.

Cook until the flour water evaporates and the edges and bottom turn golden brown, then remove from the pan.

The golden, crispy crust with its irregular patterns is so tempting! Each bite is filled with happiness and deliciousness!