In a mixing bowl, add water to flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough.

Leave to rest (covered) for 10 minutes then knead again until smooth.

Cover and rest the dough again for 30-60 minutes until it becomes soft.

Cut Napa cabbage into thin slices then cut across again into tiny pieces. Put minced cabbage into a colander then add salt. Mix well and leave to rest for 10 mins.

Add minced pork, scallions, ginger, light soy sauce and ground Sichuan pepper to a mixing bowl. Mince rehydrated dried shrimp. Add it to the meat, along with the water in which it was soaked. Stir until the liquid is fully absorbed by the meat.

Use your hands to squeeze the cabbage in batches to remove any water extracted by the salt. Then put into the bowl. Add sesame oil and mix to combine.

Divide the dough into three parts. Roll one part into a rope then cut into 10 equal sections.

Press each piece into a small disc with the palm of your hand. Use a rolling pin to flatten it into a thin disc.

Place a spoonful of filling on the wrapper. Seal the wrapper using the technique you're most comfortable with.

Bring a pot of water to a full boil over high heat. Gently slide in the dumplings. Push them around with the back of a spoon to avoid sticking. Cover with a lid.

When the water comes back to a full boil, add about 120 ml (½ cup) of cold water then cover. Repeat the procedure another two times.

Transfer the dumplings to a colander. Briefly rinse under tap water. Drain and serve immediately.

Serve the dumplings warm with a mixture of homemade chili oil and black rice vinegar.

Place assembled, uncooked dumplings on a tray lined with parchment paper. Put into the freezer. Once completely frozen, transfer them into an airtight plastic bag/container.