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1
To make the dough, mix the flour, salt, and 2 cups hot water in a large bowl until the dough just comes together.
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2
Turn it out onto a lightly floured surface and knead until smooth.
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3
The dough should be soft and pliable, not sticky.
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4
Form into a ball, cover with a clean cloth, and let rest at room temperature for 15 minutes.
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5
To make the filling, gently mix the duck, cabbage, green onions, cilantro, chives, egg, chili paste, hoisin, ginger, five-spice powder, allspice, and cornstarch in a large bowl; season with salt and pepper.
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6
To check for seasoning, fry a bit of the mixture in some hot oil until just cooked through; taste, and adjust the seasoning as necessary.
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7
Lightly flour a work surface and roll the dough, or pieces of it, about 1/8 inch thick (too thin and the dough will tear as you fill the dumplings).
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8
Cut out rounds with a 3-inch round cutter.
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9
Cover the dough with a towel or piece of plastic wrap as you work.
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10
Have a small bowl of water next to you.
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11
Spoon a scant tablespoon of the filling onto the middle of a dough round, and press it so that it spreads slightly toward the side edges of the dough.
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12
Using your fingertip or a small pastry brush, wet the edge of the dough.
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13
Fold the dough up around the filling so that the filling sits on the work surfacethats the bottom of your dumplingand the seam is between your fingers.
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14
Pleat the dough that is facing you about six times, pressing it against the back to sealonly the front of the dumpling should be pleated.
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15
The corners of the dumpling should curl slightly away from you, toward the unpleated side.
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16
Heat 2 tablespoons canola oil in a 10-inch skillet over high heat until it begins to shimmer.
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17
Add the dumplings (in batches of about 8) in concentric circles.
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18
They should be touching.
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19
Cook until the bottoms are golden brown, 2 to 3 minutes (reduce the heat if they are browning too quickly).
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20
Add enough water to reach about a quarter of the way up the sides of the dumplings.
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21
Be careful; it will spatter.
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22
Cover the skillet, adjust the heat so that the water is simmering, and cook for about 5 minutes.
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23
Uncover the skillet, and if there is water left, let it cook off.
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24
Check the dumpling bottomsif they need to brown a bit more, let them, adding a bit more oil if necessary.
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25
Serve the dumplings immediately, with the dipping sauce and lime slices.
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26
Whisk all the ingredients together in a bowl.
