Pork, Mushroom and Scallion Boiled Dumplings

Steps

1. Make the dough: in a large bowl, mix the flour with half the salt. Stir in the boiling half of the water with chopsticks, then the cold half of the water until shaggy.
2. Knead the dough on a lightly floured counter for 5 minutes until smooth. Cover and rest 30 minutes while you prepare the filling and dip.
3. Make the filling: toss the cabbage with the remaining half of the salt and let sit 10 minutes, then squeeze out the liquid.
4. In a bowl, mix the pork, squeezed cabbage, mushrooms, three-quarters of the green onion, the ginger, two-thirds of the garlic, half the soy sauce, half the sesame oil and the black pepper. Stir in one direction until sticky.
5. Make the chili lime dip: in a small bowl, stir together the lime juice, the remaining half of the soy sauce, the remaining one-third of the garlic, the red pepper flakes, the honey, the remaining half of the sesame oil and the remaining quarter of the green onion. Set aside.
6. Roll the rested dough into a rope and cut into 32 pieces. Roll each into a thin 3½-inch round, keeping the rest covered.
7. Place a spoonful of filling in the center of each wrapper, fold in half and pinch the edges firmly to seal, pleating if you like. Set on a floured tray.
8. Bring a large pot of water to a boil. Add half the dumplings, stir gently so they don't stick, and boil about 6 to 7 minutes, until they float and the filling reaches 160°F (71°C). Lift out with a slotted spoon.
9. Boil the remaining half of the dumplings the same way. Serve hot with the chili lime dip.