Chicken Thigh, Mushroom and Scallion Boiled Dumplings

Steps

1. Make the dough first: put the flour in a bowl and stir in the hot water (keep the cooking water separate) with chopsticks until shaggy. Knead 5 minutes until smooth, cover and rest 30 minutes.
2. While the dough rests, heat the canola oil in the pot over medium-high heat and cook the mushrooms 5 to 6 minutes until browned and dry. Spread on a plate to cool, then wipe out the pot.
3. Make the filling: in a bowl mix the chicken thigh, cooled mushrooms, two-thirds of the green onion, half the ginger, the garlic, two-thirds of the soy sauce, two-thirds of the toasted sesame oil, the cornstarch and the black pepper. Stir in one direction until sticky. Chill until needed.
4. Make the dip: stir together the remaining third of the soy sauce, the cider vinegar, the remaining half of the ginger, the remaining third of the toasted sesame oil, the remaining third of the green onion and the sesame seeds.
5. Roll the dough into a log, cut into 32 pieces and roll each into a thin 3 1/2-inch round, keeping the rest covered.
6. Fill each wrapper with a heaping teaspoon of filling, fold in half and pleat to seal tightly.
7. Fill the pot with plenty of water and bring to a boil. Boil the dumplings in two batches, stirring gently, about 7 to 8 minutes until they float, the wrappers are tender and the filling reaches 165°F (74°C).
8. Lift out with a slotted spoon and serve hot with the dip.