2 1/2 cups all-purpose flour plus more for dusting
1/4 teaspoon salt
2/3 cup boiling hot water
1/3 cup cold water
8 ounces minced or finely shredded cabbage (Napa or regular)
1 lb. ground beef
1 small onion finely diced
1 Tablespoon chopped ginger
1 Tablespoon chopped garlic
¼ tsp salt and pepper
¼ tsp thyme
¼ tsp nutmeg
1/4 cup low sodium soy sauce
2 Tablespoons honey
1 tsp sesame oil
1 Tablespoon ginger
Salt and pepper to taste
(Mix all ingredients together in a small bowl – Set aside)
To a large bowl, measure in the flour and salt and mix together.
Add the just-boiled hot water (tip: microwave 1 ½-2 minutes).
Quickly stir with a wooden spoon. Once it becomes a crumbly mixture, add in the cold water (tip: use ice-cold water, or water from your refrigerator).
Stir vigorously. Work the dough with your hands in the bowl and begin kneading; working to pick up all the dough on the sides of the bowl.
Once you’ve got a ball of dough (and there’s barely any dough left in the bowl) turn the dough out onto your clean work surface to continue kneading. You shouldn’t need any additional flour on your counter, the hot water makes the dough much easier to work with and less sticky. But, if the dough really sticks to your counter, feel free to use a small amount of flour to dust the surface.
After 3-5 minutes of kneading, it should be ready.
Place the ball in a bowl. Cover with a barely damp paper towel and cover with plastic wrap. Let rest for 20 minutes on the counter.
Once rested, roll out the dough and cut into large circles (donut size).
Fill with 1 -2 Tablespoons of the filling. Fold in half and crimp the edges together using a fork.
In a large frying pan add 2 T olive oil. Add the pot stickers and begin to brown the bottom of each side. Add in ¼ cup of water and immediately cover to steam the dumplings.
Let steam for 2 minutes then uncover, continue cooking until the bottoms are a deeper brown and crispy.
Brown ground beef in large skillet. While that is cooking combine cabbage, onion, ginger and garlic in a bowl. Mix thoroughly together.
When the beef is almost browned add in the salt, pepper, thyme, nutmeg and the cabbage & onion mixture.
Cook until the cabbage & onions are almost cooked thru.
Drain and set aside. (Make sure to remove as much of the juice as possible before filling your dough, otherwise it will be very difficult to fill and will be prone to leak out.)