Add hot water to the flour and stir until it resembles snowflakes. Then add cold water and mix until a dough forms with no dry flour. Place the dough in a plastic bag and let it rest for 15 minutes.

Prepare the filling by dicing the cabbage, adding a pinch of salt, and squeezing out the excess water after 2 minutes. Mix the ground pork by hand until sticky, then add the seasonings and the squeezed cabbage.

After the dough has rested for 15 minutes, roll it into a long strip and divide it into small pieces. Use a rolling pin to roll each piece into a potsticker wrapper, turning as you roll. Sprinkle some dry flour on the surface to prevent sticking.

Place the filling in the center of the potsticker wrapper. Moisten the edges with water, fold the wrapper in half, and press the edges together. Stretch and press the ends to seal, then pan-fry.

Heat oil in a pan over medium-low heat and add the potstickers. Fry until the bottoms are golden brown, then pour in the flour water. Cover with a lid and steam-fry for 7 minutes until the flour water dries and forms a crispy layer.