How to make it
In a mixing bowl, add the flour and warm water 1 Tbsp. at a time. Work and knead the dough using your hands for 15-20 minutes. The dough should be very soft and smooth. Cover with a cloth and let it rest for 30 minutes.
While dough is resting, add the pork in a food processor and pulse for 30-60 seconds until the pork resembles paste like consistency. Transfer to a mixing bowl adding Shaoxing wine, salt, Lee Kum Kee Pure Sesame Oil, sugar, Panda Brand Dipping Soy Sauce, water, white pepper and Lee Kum Kee Minced Garlic. Mix well, cover and place in the freezer.
Dust a clean working surface with flour and roll the dough into a long cylinder about an inch thick. Keeping everything under a damp cloth so it does not dry out. Cut the dough into small equal pieces. Then roll out each piece into a round disc about 3 inches in diameter.
Bring a pot of water to a boil to place and prepare the bamboo steamer. Leaving about an inch between the water and steamer, line with a piece of cheesecloth.
Place about 1 Tbsp. of the filling in the middle of each disc. Using your thumb to push the filling inside, pleat (fold) the dough as many times as you are able to (12-18) folds. Making sure the top is sealed. *If the filling gets too wet to handle, place in the freezer for 15 minutes and start again.
Place the dumplings in the lined steamer basket about 1 ½- 2 inches apart. Steam over high heat for 8 minutes, immediately remove the bamboo steamer from the pot and serve.