Hand-Chopped Pork Tenderloin and Mushroom Dumplings

Steps

1. Make the dough first: put the flour and half the salt in a bowl, pour in the just-boiled water while stirring with chopsticks, then knead into a smooth dough once cool enough to handle. Cover and rest 30 minutes.
2. While the dough rests, heat the canola oil in a large pot over medium-high heat and cook the mushrooms until browned and dry, about 6 minutes. Move the mushrooms to a bowl to cool, then wash the pot for boiling later.
3. Make the filling: to the mushrooms add the pork tenderloin, the green onion (reserve a small handful for the dip), the ginger, the garlic, half the toasted sesame oil, half the soy sauce, the cornstarch, the remaining half of the salt and the black pepper. Stir in one direction until sticky.
4. Make the chili-lime dip: stir together the lime juice, the remaining half of the soy sauce, the remaining half of the toasted sesame oil, the red pepper flakes, the honey, the cilantro and the reserved green onion. Set aside.
5. Roll the dough into a log, cut into 32 pieces, and roll each into a thin 3½-inch round. Spoon filling into the center, fold, and pinch the edges sealed with pleats. Keep finished dumplings on a lightly floured tray, covered.
6. Bring a large pot of fresh tap water to a boil. Cook the dumplings in two batches, stirring gently, about 7 to 8 minutes, until they float, the wrappers are tender and the filling reaches 160°F (71°C).
7. Lift out with a slotted spoon and serve hot with the chili-lime dip.