Prepare the wrapper (hot water dough):

Form a dough and knead until elastic. Pour 1/2 cup hot water (158°F) into a bowl with the flour, mix, then add 3 tablespoons cold water. Mix until the flour and water are fully combined, then knead into a non-sticky, elastic dough. It doesn't need to be very smooth.

Let it rest for about 15 minutes. Place the dough in a plastic bag to rest for 15 minutes. The dough will soften, making it easier to roll out. While waiting, prepare the filling.

Roll into a long strip. After resting, take the dough out and roll it into a long strip on the counter. If the dough is too large, divide it into two or three portions and roll each into a strip.

Divide into small dough pieces. Use a cutting board to divide the strip into 10-gram pieces. Don't divide all at once to prevent drying. Sprinkle some flour on the pieces you are about to roll, and keep the others in a plastic bag to maintain moisture.

Flatten the dough pieces. Place the cut side of the dough piece down on the table and press it flat into a small round disc. Sprinkle some flour on the table to prevent sticking.

Roll out the wrappers. Sprinkle some flour on the table to prevent sticking. Place your left thumb in the center of the disc and pinch the dough with your index finger. (a) Use a rolling pin with your right hand to roll from the bottom edge of the disc towards the center. Your left thumb acts as a guide, stopping around the center. (b) After reaching the center, roll the pin back to the outer edge, rotating the dough 60-90 degrees with your left hand. Repeat (a) and (b) about 8-12 times to form a round wrapper. Apply pressure during step (a) and simply roll back during step (b) without pressure. Roll all the dough pieces into potsticker wrappers.

Prepare the filling: 1. 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 1.5 minutes to draw out water. Squeeze out the water and set aside. 2. Mix the ground meat until sticky. Place the ground meat in a bowl, mix by hand until sticky, then add other ingredients. 3. Mix the seasonings: Mix soy sauce, sesame oil, salt, chicken bouillon powder, and pepper thoroughly and set aside. Combine all filling ingredients: Add the seasonings to the sticky ground meat and mix well. Add the green onions and mix well. Add the dehydrated cabbage and mix well. The filling is ready to use.

Wrap the potstickers: Place filling on the wrapper. Scoop filling into the center of the wrapper, pressing slightly to compact it into a somewhat long shape. Leave a border around the filling untouched. The total weight, including the wrapper, should be about 28 grams (use a digital scale for accuracy).

Finish shaping. Place the semi-finished potsticker on the table. Pinch the sealed top with both hands, pull the sides to lengthen, then press down to secure. This will create a nice, plump shape.

Cook the potstickers: Heat oil in a skillet over medium-high heat, then add the potstickers. Arrange them closely together for a connected effect when cooked. After adding the potstickers, pour the flour water over them. Once boiling, reduce to medium-low heat and cover with a lid. This allows the bottom to fry while the top steams. Do not lift the lid to prevent steam from escaping, which could dry out the wrappers. (A transparent glass lid is recommended.) When the bottom is golden and crispy, turn off the heat and let them sit before removing. To serve, place a plate over the potstickers and invert the pan, so the crispy bottom is on top.

Finished product