Hand-Chopped Chicken, Mushroom and Cabbage Dumplings

Steps

1. Make the dough: stir half the salt into the flour, then gradually add 165 g of the water, mixing until shaggy. Knead 8 minutes until smooth, cover and rest 30 minutes.
2. Meanwhile, toss the cabbage with the remaining half of the salt and let stand 15 minutes, then squeeze out as much liquid as you can.
3. Heat the canola oil in a large pot over medium-high heat, add the mushrooms and cook 5 to 6 minutes until browned and dry. Transfer the mushrooms to a bowl to cool and wipe out the pot.
4. Make the filling: in the bowl with the mushrooms, combine the chicken breast, squeezed cabbage, 15 g of the ginger, the garlic, green onion, cilantro, 25 g of the soy sauce, 10 g of the toasted sesame oil and the black pepper. Stir in one direction until sticky.
5. Make the dip: stir together the remaining 10 g of ginger, the remaining 15 g of soy sauce, the remaining 5 g of toasted sesame oil, the cider vinegar, the remaining 15 g of water and the sesame seeds. Set aside.
6. Divide the rested dough into 32 pieces, keeping them covered. Roll each into a 3½-inch round, thinner at the edges than the center.
7. Place a heaping teaspoon of filling in each wrapper, fold into a half-moon and pleat or pinch the edges to seal tightly. Set on a floured tray.
8. Fill the large pot with fresh tap water (not the measured water) and bring to a rolling boil. Add half the dumplings, stir gently, and each time it returns to a boil add a splash of cold tap water; do this twice. Cook until the dumplings float and the filling reaches 165°F (74°C), about 7 to 8 minutes total.
9. Lift out with a slotted spoon and repeat with the remaining half of the dumplings. Serve hot with the soy-ginger dip.