Ginger Chicken Cabbage Boiled Dumplings, Chili-Lime Dip

Steps

1. Make the dough: in a bowl, stir the flour with 1 g of the salt, then pour in the just-boiled water and stir with chopsticks until shaggy. When cool enough to handle, knead 5 minutes until smooth, cover and rest 30 minutes.
2. Meanwhile, toss the cabbage with the remaining 2 g of salt and let it sit 10 minutes, then squeeze out as much liquid as you can.
3. Make the filling: in a bowl, combine the chicken, squeezed cabbage, ginger, garlic, green onion, cilantro, half of the soy sauce, the sesame oil and the black pepper. Stir 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 honey and the red pepper flakes. Set aside.
5. Roll the rested dough into a log, cut into 32 pieces and roll each into a thin 3½-inch round, keeping the rest covered.
6. Place a heaping teaspoon of filling in the center of each round, fold in half and pinch the edges, pleating to seal tightly. Set on a floured tray.
7. Bring a large pot of water to a boil. Add half the dumplings, stir gently so they don't stick, and boil 6 to 7 minutes, until they float and the filling reaches 165°F (74°C). Lift out with a slotted spoon and repeat with the rest.
8. Serve the dumplings hot with the chili-lime dip.