Gyoza

Make the dough by combining flour and salt in a large bowl. Gradually add hot water while stirring to form a dough.

Knead the dough on a floured surface for 8-10 minutes until smooth. Cover and let rest for 30 minutes.

For the filling, salt the chopped cabbage and let sit for 10 minutes. Squeeze out excess water.

Mix the drained cabbage with ground pork, green onions, garlic, ginger, soy sauce, sesame oil, cornstarch, and white pepper.

Roll the dough into a long log and cut into small pieces. Roll each piece into a thin circle.

Place about 1 tablespoon of filling in the center of each wrapper.

Fold and pleat the edges to seal the gyoza, creating a crescent shape.

Heat oil in a large pan over medium-high heat. Place gyoza flat side down and cook until golden brown on the bottom.

Add about 1/4 cup water to the pan, cover immediately, and steam for 3-4 minutes.

Remove the lid and cook until water evaporates and bottoms are crispy again.

Serve hot with dipping sauce made from soy sauce, rice vinegar, and chili oil.