To begin, prepare the dumpling dough. In a large bowl, combine 2 cups of all-purpose flour with 3/4 cup of warm water. Stir until the mixture forms a rough dough. Knead the dough on a floured surface for about 5-6 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes while you prepare the filling.

While the dough is resting, make the filling. In a large bowl, combine the ground pork, finely chopped Napa cabbage, scallions, minced garlic, and grated ginger. Add 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sesame oil, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, and 1 teaspoon of corn starch. Mix everything thoroughly until the ingredients are evenly distributed. This ensures the dumplings are flavourful and hold together during cooking.

Once the dough has rested, divide it into two equal portions. Roll each portion into a log about 1 inch thick. Cut the log into 12-14 equal pieces. Roll each piece into a ball, then flatten it with your hand. Using a rolling pin, roll each piece into a thin, round wrapper about 3 inches in diameter. Try to make the edges thinner than the centre for even cooking.

Place a heaping teaspoon of the pork filling in the centre of each wrapper. Be careful not to overfill, as this can make it difficult to seal. To seal the dumpling, fold the wrapper in half and pinch the edges together, creating pleats along the top to form a crescent shape. Press the edges tightly to ensure the filling stays inside during cooking.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. When the oil is hot, arrange the dumplings in the pan, flat side down, in a single layer. Cook for 2-3 minutes until the bottoms are golden brown and crispy. This step gives the dumplings their signature crispy texture.

After the dumplings are browned on the bottom, add 1/2 cup of water to the pan and immediately cover it with a lid. Steam the dumplings for 5-6 minutes until the water has evaporated and the filling is cooked through. This steaming process softens the top of the dumplings while keeping the bottom crispy.

Once the water has evaporated, remove the lid and continue cooking the dumplings for an additional 1-2 minutes to crisp up the bottoms again. Once they are crispy and the filling is cooked through, remove the dumplings from the pan and transfer them to a plate.

To serve, mix 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of chili oil (optional) in a small bowl for dipping. Serve the Peking Ravioli hot, garnished with extra scallions if desired. The crispy bottoms and savoury filling make these dumplings perfect for dipping in the tangy sauce.