Form the dough and knead until elastic:
Pour 1/2 cup hot water (about 160°F/70°C, 125g) into a bowl with the flour. Mix, then add 2 3/4 tablespoons cold water (40g). Mix until the flour and water are fully combined, then knead into a dough that is not sticky, with no dry flour, and feels elastic. It doesn't need to be perfectly smooth.

Let the dough rest for about 15 minutes:
Place the dough in a plastic bag and let it rest for 15 minutes. After resting, the dough will soften and be easier to roll out. While waiting, you can prepare the filling.

Roll the dough into a long rope:
After resting, take the dough out and roll it on your work surface into a long rope. If the dough is too large, divide it into 2 or 3 pieces and roll each one into a rope.

Divide into small dough pieces:
Cut the rope into pieces, each about 1/3 ounce (10g). Don't cut all at once to prevent them from drying out. Sprinkle a little flour on the pieces you are about to roll, and keep the rest in a plastic bag to stay moist.

Flatten the dough pieces:
Place each dough piece cut-side down on the table and press it flat with your hand to make a small round disc. Sprinkle the surface with a little flour to prevent sticking.

Roll out the wrappers:
Sprinkle the work surface with flour to prevent sticking.
Hold the small disc with your left thumb in the center and your index finger pinching the edge.
(a) With your right hand, use a rolling pin to roll from the bottom edge of the disc toward the center, using your left thumb as a guide. Roll only to the center.
(b) After rolling to the center, roll the pin back to the edge, then rotate the dough about 60–90 degrees.
Repeat steps (a) and (b) several times (about 8–12 times) until you have a round wrapper. Apply pressure when rolling toward the center; just roll back lightly when returning.

Roll out all the dough pieces into potsticker wrappers.

Finely chop and dehydrate the cabbage:
Chop the cabbage into small pieces and place in a bowl. Add 1 teaspoon salt and mix by hand for about 1 1/2 minutes to draw out moisture. Squeeze out the excess water and set aside.

Mix the ground pork until sticky:
Place the ground pork in a bowl and mix by hand until it becomes sticky, then add the other ingredients.

Mix the seasonings:
Combine soy sauce, sesame oil, salt, chicken bouillon powder, and pepper. Mix well and set aside.

Combine all filling ingredients in order:
Add the mixed seasonings to the sticky ground pork and mix well.
Add the chopped green onion and mix well.
Add the dehydrated cabbage and mix well.
The filling is now ready. Set aside.

Place filling on the wrapper:
Scoop some filling onto the center of a wrapper. Press gently to pack the filling into a slightly long shape. Leave a border around the edge of the wrapper free of filling. Each finished potsticker (wrapper plus filling) should weigh about 1 ounce (28g); you can use a kitchen scale to check.

Seal the top half:
Moisten the edge of the wrapper with water, fold in half, and seal the top. Leave the ends open for now.

Shape the potstickers:
Place the half-sealed potsticker on the work surface. Pinch both ends of the sealed edge with your fingers, pull gently to lengthen, then press down to seal. This will give your potstickers a nice, plump shape.

Heat oil in a nonstick skillet over medium-high heat. Arrange the potstickers close together in the pan so they stick together when cooked.

After adding the potstickers, pour the flour-water mixture over them. When it comes to a boil, reduce to medium-low heat and cover with a lid. This steams the tops while frying the bottoms; don't lift the lid during this time to keep the steam in and prevent the wrappers from drying out. (A glass lid is recommended so you can see inside.)

When the bottoms are golden brown and crispy, turn off the heat. Place a plate over the pan, invert, and serve the potstickers crispy side up!