Tofu, Cabbage and Carrot Boiled Dumplings

Steps

1. Make the dough: stir the flour with the warm water until shaggy, then knead 8 minutes until smooth. Cover and rest 30 minutes.
2. While the dough rests, toss the cabbage with the salt in a bowl and let it sit 10 minutes, then squeeze out as much liquid as you can.
3. Make the filling: in a large bowl, mix the squeezed cabbage, tofu, carrot, two-thirds of the green onion, two-thirds of the ginger, the garlic, half of the sesame oil, half of the soy sauce, the cornstarch and the black pepper.
4. Make the soy ginger dip: stir the remaining half of the soy sauce with the cider vinegar, sugar, the remaining third of the ginger, the remaining half of the sesame oil and the remaining third of the green onion. Set aside.
5. Divide the rested dough into 4 pieces, roll each into a rope and cut each rope into 8 pieces, for 32 in all. Keep the dough covered as you work.
6. Roll each piece into a thin round about 3½ inches wide, keeping the edges thinner than the center.
7. Place a heaping tablespoon of filling in the center of each round, fold into a half-moon and pinch or pleat the edges to seal tightly. Set on a floured tray.
8. Bring a large pot of water to a rolling boil. Add half the dumplings, stir gently so they don't stick, and boil until they float and the wrappers are tender and slightly translucent, about 5 to 6 minutes.
9. Lift out with a slotted spoon and repeat with the remaining half of the dumplings.
10. Serve the dumplings hot with the soy ginger dip.