Edamame, Cabbage and Sesame Boiled Dumplings

Steps

1. Make the dough: put the flour and half of the salt in a bowl, pour in the hot water while stirring with chopsticks, then knead into a smooth, firm dough, about 5 minutes. Cover and rest 30 minutes.
2. Salt the cabbage: toss the cabbage with the remaining half of the salt and let it sit 15 minutes, then squeeze out as much liquid as you can.
3. Bring a large pot of water to a boil. Add the edamame and cook 3 minutes, scoop them out with a slotted spoon, rinse under cold water and drain well; keep the pot of water for cooking the dumplings later.
4. Roughly crush or finely chop the edamame, leaving some texture.
5. Make the filling: in a bowl, mix the edamame, squeezed cabbage, carrot, green onion, three-quarters of the ginger, the garlic, the egg, half of the soy sauce, half of the sesame oil and the black pepper until it holds together.
6. Roll the dough into a log, cut it into 32 pieces, and roll each into a thin round about 3 1/2 inches (9 cm) wide, keeping the rest covered.
7. Fill each wrapper with a heaping teaspoon of filling, fold in half and pleat or pinch the edges firmly to seal.
8. Make the dip: stir together the remaining half of the soy sauce, the remaining quarter of the ginger, the cider vinegar, the sugar, the remaining half of the sesame oil and the sesame seeds.
9. Return the pot of water to a boil, add half of the dumplings and stir gently so they don't stick. When it returns to a boil and the dumplings float, cook 5 to 6 minutes more, until the wrappers are tender and the filling reaches 160°F (71°C). Lift out and cook the second half the same way.
10. Serve the dumplings hot with the soy-ginger dip.