Crispy Pork, Cabbage and Ginger Potstickers

Steps

1. Make the dough first: put the flour in a bowl, pour in the 180 g of just-boiled water while stirring with chopsticks, then knead 5 minutes until smooth once cool enough to handle. Cover and rest 30 minutes.
2. While the dough rests, toss the cabbage with half the salt and let it sit 10 minutes, then squeeze out as much liquid as you can.
3. Make the filling: mix the ground pork, squeezed cabbage, ginger, garlic, two-thirds of the green onion, half the soy sauce, the toasted sesame oil, the black pepper and the remaining half of the salt, stirring in one direction until sticky. Chill until needed.
4. Make the chili lime dip: stir together the lime juice, the remaining half of the soy sauce, the red pepper flakes, the honey and the cilantro. Set aside.
5. Roll the dough into a log, cut into 32 pieces, and roll each into a thin 3½-inch round, keeping the rest covered.
6. Spoon about 1 tablespoon of filling into each wrapper, fold in half and pleat one side against the other to seal. Set on a floured tray, flat side down.
7. Heat half the canola oil in a large nonstick skillet over medium-high heat. Add half the potstickers flat side down and fry 2 minutes until the bottoms are golden.
8. Pour in half of the 150 g steaming water, cover at once, lower to medium and steam 6 to 7 minutes until the water is gone and the filling reaches 160°F (71°C).
9. Uncover and fry 1 to 2 minutes more to re-crisp the bottoms. Repeat with the remaining half of the canola oil, the second batch of potstickers and the remaining half of the steaming water.
10. Scatter the remaining third of the green onion over the potstickers and serve hot with the chili lime dip.