Place the flour in a bowl, add the water, and mix. Knead on a work surface until smooth. Let rest for 20 minutes.

Cut the dough in half and roll each piece into a long log.

Cut into pieces about 1/2–3/4 oz each (15–20g).

Roll each piece into a thin round wrapper. Place filling in the center and wrap.

Add salt to the ground pork, then add 3 tablespoons water and mix until sticky. Add the ginger, white part of the green onions, soy sauce, black pepper, sugar, and chicken bouillon powder. Mix well, then chill in the freezer briefly. Finely chop the cabbage, sprinkle with salt, let sit for 5 minutes, then squeeze out excess water. When ready to wrap, mix the cabbage, green onion, and sesame oil into the pork filling.

Heat 1 tablespoon oil in a pan. Arrange the potstickers in the pan and cook over medium heat for about 1 minute, until the bottoms are lightly golden.

Mix 2 teaspoons flour with 1 1/2 cups water. Pour this flour-water mixture into the pan, cover, and cook for 8–10 minutes. When the water has evaporated and the bottoms are golden and crisp, remove and serve.