Sweet Potato, Edamame and Ginger Dumplings

Steps

1. Make the dough first: stir the flour with half of the salt in a bowl, pour in the just-boiled water and stir with chopsticks until shaggy. When cool enough to handle, knead 5 minutes until smooth, cover and rest 30 minutes.
2. While the dough rests, prepare the filling: peel and grate the sweet potato, chop the cabbage, thaw and chop the edamame, mince the ginger and garlic, and slice the green onion.
3. Heat half of the sesame oil in a large pot over medium heat. Add the ginger and garlic and stir 30 seconds until fragrant.
4. Add the sweet potato, cabbage and the remaining half of the salt. Cook, stirring, 8 to 10 minutes until the sweet potato is soft and the cabbage has wilted and its liquid has cooked off.
5. Scrape the mixture into a bowl and stir in the edamame, green onion, the remaining half of the sesame oil and three-fifths of the soy sauce. Spread out to cool for 10 minutes. Rinse the pot.
6. Make the chili-lime dip: stir together the lime juice, the remaining two-fifths of the soy sauce, the honey and the red pepper flakes until the honey dissolves. Set aside.
7. Divide the rested dough into 32 pieces. Roll each on a lightly floured surface into a thin round about 3 1/2 inches (9 cm) across, keeping the rest covered.
8. Place a heaping 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.
9. Fill the pot with water and bring to a rolling boil. Add half of the dumplings, stir gently so they don't stick, and boil about 5 to 6 minutes, until they float and the wrappers are tender and slightly translucent. Lift out with a slotted spoon.
10. Boil the remaining half of the dumplings the same way. Serve hot, 8 per plate, with the chili-lime dip.