Combine 3 1/3 cups all-purpose flour (500 grams), 1/2 cup cold water (125 grams), and 1/2 teaspoon salt (3 grams). Mix and knead into a dough. Shape the dough into a log and cut into small pieces. Press each piece flat with your palms, then roll out into dumpling or potsticker wrappers.

Mix 1 1/3 pounds ground pork shoulder (600 grams), 3/4 teaspoon salt (4 grams), 2 tablespoons soy sauce (30 grams), 1/2 teaspoon ground black pepper (2 grams), 2 tablespoons toasted sesame oil (25 grams), 1 teaspoon grated ginger (5 grams), 1/3 cup chopped green onions (50 grams), and 3 cups finely chopped napa cabbage (400 grams, squeeze out excess water). Stir until well combined to make the filling for both dumplings and potstickers.

★ To make dumplings: Fill the wrappers with your desired amount of filling and shape as you like. Bring a pot of water to a boil, add the dumplings, and cook until they float to the surface and the wrappers turn slightly translucent—this means they're done. ★ To make potstickers: Fill the wrappers and shape, pinching the ends flat. Place them flat-side down in a skillet with a little oil. Pan-fry until the bottoms are golden brown, then add a flour-water mixture (1 tablespoon flour to 2/3 cup water, or 1 part flour to 10 parts water). Cover and cook over medium-low heat until the edges are golden and crisp and the flour-water mixture forms a lacy crust. The potstickers are ready when the water has evaporated and the bottoms are crispy.

Enjoy big dumplings and crispy, lacy potstickers!