Edamame and Tofu Potstickers with Soy-Ginger Dip

Steps

1. Make the dough first: put the flour and 1 g of the salt in a bowl. Stir in 165 g of the water, just boiled, with chopsticks until shaggy. When cool enough to handle, knead 5 minutes until smooth, cover, and rest 30 minutes.
2. While the dough rests, toss the cabbage with the remaining 3 g of salt and let sit 10 minutes. Squeeze out as much liquid as you can and discard the liquid.
3. Make the filling: in a bowl, combine the squeezed cabbage, edamame, tofu, carrot, green onion, garlic, two-thirds of the ginger, 15 g of the soy sauce and 5 g of the toasted sesame oil. Mix well.
4. Make the soy-ginger dip: in a small bowl, stir together the remaining 30 g of soy sauce, the cider vinegar, the remaining one-third of the ginger and the remaining 5 g of toasted sesame oil. Set aside.
5. Divide the dough into 32 pieces. Roll each into a thin 3½-inch round on a lightly floured board, keeping the rest covered.
6. Place a heaping tablespoon of filling in the center of each wrapper, fold in half, and pleat one side to seal into a crescent. Keep the finished dumplings on a floured tray under a towel.
7. Cook in two batches: heat 14 g of the canola oil in a large nonstick skillet over medium-high. Set in half of the dumplings flat side down and fry 2 to 3 minutes until the bottoms are golden.
8. Pour in 120 g of the remaining water, cover at once, lower to medium, and steam 7 to 8 minutes until the wrappers are translucent and the filling is hot. Uncover and cook 1 to 2 minutes more until the water is gone and the bottoms crisp again.
9. Wipe the skillet if needed and repeat with the remaining 14 g of canola oil, the remaining dumplings and the last 120 g of water.
10. Serve the potstickers crisp side up with the soy-ginger dip.