The BSN Adventures in Cooking Thread

Filling:
Ground Pork
Green Onions (scallions)
Ginger
Cabbage (napa, or bok choy, whatever)
Soy Sauce
Sesame Oil
Salt/Pepper to taste - you can't eat raw pork, so cook a blob of meat real quick to test the flavour

Wrappers:
All purpose flour (bread flour is good too, it will be a little more... stretchy?)
3:1 with warm water - might need a little more water, should be easy to work, but not sticky
Mix, Knead, let sit for a while to glutenize or whatever the technical words are.

Making:
Roll dough out into like 2cm diameter rods, then cut that into little nubs - roll those out into little circles.
Pop it in your hand, put some filling in there, then fold in half, pinching in the center...
it's hard to describe the process, but basically you take on side, fold it back a bit, then pinch it against the other side to make 2-3 pleats per side.
Steam them for, uhh, some amount of time, I don't know, I don't pay attention to these details, maybe 15 mins?
Optionally, you can pop them into a pot of boiling water... when the float, they're done.