Prepare the dumpling filling:

• In a mixing bowl, combine the ground pork (or chicken/tofu), chopped cabbage, green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, ground pepper, and salt. Mix thoroughly until everything is well combined.

Make the flatbread dough:

• In another bowl, combine the flour, salt, and baking powder. Slowly add the warm water, stirring to form a dough.

• Knead the dough for about 5 minutes on a floured surface until smooth and elastic. If the dough is too sticky, add a little more flour.

Form the flatbreads:

• Divide the dough into 6-8 equal pieces. Roll each piece into a small ball, then flatten each ball into a small round disc (about 4-5 inches in diameter).

• Place about 1 tablespoon of the dumpling filling in the center of each disc. Fold the dough over the filling to form a half-moon shape, then pinch the edges to seal the dumplings inside the dough.

Cook the stuffed flatbreads:

• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.

• Place the stuffed flatbreads in the pan and cook for 3-4 minutes on each side, or until golden brown and crispy. Add more oil as needed to prevent sticking.

• Once cooked, remove from the pan and set aside to cool slightly.

Prepare the dipping sauce:

• In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and chili flakes (if using). Adjust the seasoning to taste.

Serve:

• Serve the Speedy Dumpling Stuffed Flatbreads warm with the dipping sauce on the side. Enjoy!