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1
In large bowl, combine flour, salt, and 1 cup boiling water.
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2
Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes.
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3
(Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.)
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4
Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.
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5
In large bowl, combine all ingredients.
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6
Using hands, gently knead mixture in bowl until just combined.
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7
Refrigerate until ready to use.
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8
Line large baking sheet with paper towels and dust lightly with flour.
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9
Divide dough into 3 even pieces.
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10
On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log.
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11
Using floured knife, cut each log into 1-inch-long sections.
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12
Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round.
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13
Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.
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14
Line second large baking sheet with paper towels and dust lightly with flour.
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15
Hold 1 wrapper in palm of hand.
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16
Using fingertip dippsed in water, gently wet around edge of wrapper.
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17
Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
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18
Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand.
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19
Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve).
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20
Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
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21
In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil.
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22
Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan.
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23
Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.
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24
In large lidded nonstick saute pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking.
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25
Add 13 to 14 dumplings, pleated sides up and sides not touching, and immediately pour in enough cold water to come halfway up sides of dumplings (use care; oil may splatter).
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26
Cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes.
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27
(Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.)
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28
Transfer dumplings, crisp sides up, to platter and keep warm.
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29
Repeat with remaining 2 batches of dumplings.
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30
In medium bowl, stir together all ingredients.
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31
Serve dumplings warm with dipping sauce.
