Start by combining the flour and lukewarm water in a mixing bowl. Stir until a shaggy dough forms. Then, knead the dough on a floured surface for about 10 minutes until smooth.

Cover it with a damp cloth and let it rest while you prepare the filling. This resting period allows the gluten to relax, making it easier to roll out later.

In a large bowl, combine the chopped garlic chives, grated carrots, and shiitake mushrooms. Add the finely chopped onion, shredded cabbage, and minced lemongrass. This colorful mix not only looks appealing but adds a variety of textures.

Next, stir in the low-sodium soy sauce, Shaoxing wine, grated ginger, toasted sesame oil, ground white pepper, cane sugar, and five-spice powder. Adjust the seasoning based on your taste.

Roll out the rested dough on a floured surface until very thin. Using a round cutter (or a glass), cut out circles from the dough. Place about a tablespoon of filling in the center of each circle. Fold the dough over and pinch the edges to seal tightly, ensuring no filling leaks out during cooking.

Heat a large skillet over medium heat and add a bit of cooking oil. Once hot, place the dumplings in the skillet.

Allow them to fry for about 2-3 minutes until the bottoms are golden brown. Then, add a splash of water to the skillet and cover immediately, letting the dumplings steam for about 5 minutes. This combination of frying and steaming creates a perfect texture: crispy outside, soft inside.

Once cooked, serve the dumplings warm with your choice of dipping sauce. You might sprinkle some sesame seeds or chopped green onions on top for garnish. Dig in and enjoy every bite!