Sweet Potato, Cabbage and Ginger Potstickers

Steps

1. Make the dough: stir half the salt into the flour, pour in the 160 g of just-boiled water, and stir with chopsticks until shaggy. Cool 5 minutes, then knead 5 minutes until smooth. Cover and rest 30 minutes.
2. Meanwhile, toss the cabbage with the remaining half of the salt and let sit 10 minutes, then squeeze out as much liquid as you can.
3. Heat the 6 g of canola oil in a large nonstick skillet over medium heat. Add the eggs and scramble into small soft curds until no liquid egg remains and they reach 160°F (71°C). Transfer to a bowl, wipe out the skillet, and let the eggs cool.
4. Add the squeezed cabbage, sweet potato, 30 g of the green onion, 16 g of the ginger, the garlic, 15 g of the soy sauce, 5 g of the toasted sesame oil and the black pepper to the eggs. Mix well.
5. Roll the 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 tablespoon of filling in the center of each wrapper, fold in half, and pleat the edges to seal, wetting the edge with a little water from the steaming portion if needed.
7. Make the dip: stir together the remaining 35 g of soy sauce, the cider vinegar, the remaining 8 g of ginger, the remaining 15 g of green onion and the remaining 5 g of toasted sesame oil.
8. Heat half of the 24 g of canola oil in the skillet over medium-high heat. Arrange 16 potstickers flat side down and sear 2 minutes until golden.
9. Pour in half of the 130 g of steaming water, cover at once, and steam over medium heat 7–8 minutes until the wrappers are translucent and the sweet potato is tender.
10. Uncover and cook 1–2 minutes more until the water is gone and the bottoms recrisp. Repeat with the remaining half of the 24 g of canola oil, the remaining potstickers and the remaining half of the steaming water.
11. Serve hot with the soy-ginger dip.