Pork, Cabbage and Ginger Jiaozi with Soy Dip

Steps

1. Make the wrapper dough: put the flour in a bowl, stir in the 165 g of just-boiled water with chopsticks until shaggy, then knead 5 minutes until smooth. Cover and rest 30 minutes.
2. While the dough rests, toss the cabbage with half the salt and let it sit 15 minutes, then squeeze out as much liquid as you can.
3. Make the filling: in a bowl stir the ground pork with the remaining half of the salt, two-thirds of the ginger, two-thirds of the garlic, 20 g of the soy sauce and half the sesame oil. Beat in the 35 g of cold water a little at a time until sticky, then fold in the squeezed cabbage and the green onion.
4. Make the soy ginger dip: stir the remaining 30 g of soy sauce with the cider vinegar, the remaining third of the ginger, the remaining third of the garlic and the remaining half of the sesame oil; set aside.
5. Roll the dough into a log, cut into 32 pieces, and roll each into a thin 3½-inch round. Place a spoonful of filling in the center, fold into a half-moon and pleat the edges to seal.
6. Bring a large pot of water to a boil. Add half the dumplings and stir gently; when the water returns to a boil, add a splash of cold water, and repeat this twice more. Cook until the dumplings float and the filling reaches 160°F (71°C), about 6–7 minutes. Lift them out and repeat with the remaining dumplings.
7. Serve the dumplings hot with the soy ginger dip.