Pour the hot water (1/2 cup/125g at 158°F) into a bowl with the flour and mix. Add the cold water (2 3/4 tbsp/40g) and mix until the dough comes together and is elastic, not sticky, and with no dry flour. 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 relax for 15 minutes. After resting, the dough will be softer and easier to roll out. While waiting, you can prepare the filling.

Divide the dough into small pieces, about 1/3 ounce (10g) each. Don't divide all at once to prevent them from drying out. Dust the pieces you are about to roll with flour and keep the rest in a plastic bag to maintain moisture.

Place each dough piece cut side down on the work surface and flatten with your hand to form a small round. Roll out each piece into a potsticker wrapper.

Combine all the filling ingredients in order. First, mix the seasonings into the ground pork until sticky. Add the green onions and mix well. Add the drained cabbage and mix until combined. The filling is now ready to use.

Fill the potstickers:

Pan-fry the potstickers: Heat oil in a nonstick skillet over medium-high heat. Arrange the potstickers closely together in the pan so they stick together when cooked. After adding all the potstickers, pour a flour-water mixture over them. Once it comes to a boil, reduce to medium-low heat and cover with a lid. This will steam the tops while frying the bottoms. Do not lift the lid during this time to keep the steam in and prevent the wrappers from drying out. When the bottom is golden and crispy, turn off the heat. Place a plate over the potstickers and invert the pan so the crispy side is up. Serve immediately!