Add additional drops of water as needed to make the dough come together.
Set the dough aside while you prepare the filling.
Filling
Mix the pork with all of the vegetables and seasonings.
Jiaozi
Divide the dough into roughly forty balls and roll each ball into a 3-inch circle.
To make more perfect circles, roll out the dough as thinly as possible on a lightly floured surface and cut out 3-inch circles using the rim of a glass.
Place a heaping teaspoonful of filling in the center of each wrapper.
Wipe water on half of the wrapper rim and then fold over the other half to form a half moon shape.
Seal and crimp the edges together.
Bring a large pot of water to a boil.
Place the dumplings in the water one or two at a time. They will sink to the bottom and then roll around in the water.
Once they rise to the top of the boiling water, scoop them out and let them drain.
If you cook them individually they should be done after several minutes of boiling but I usually check one just to make sure the pork is cooked.
Serve the dumplings hot with dipping sauce on the side.
Dipping Sauce
Mix the ingredients together. I use rice vinegar as the base but the ratio of ingredients is approximate.
Season the sauce to taste.
This should be plenty of sauce for the dumplings but you can make more as necessary.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/jiaozi-chinese-dumplings/