Make the dumpling wrappers: Pour hot water over the flour in a mixing bowl, then add cold water. Stir with a spoon until it resembles snowflakes, then knead by hand into a smooth, elastic dough that doesn't stick.

Wrap the dough in plastic wrap and let it rest for 15 minutes until it softens (prepare the filling during this time).

After resting, divide the dough into 2 parts and roll each into a long strip.

Cut into 10g pieces, dust with flour, and cover the rest to prevent drying.

With the cut side up, press each piece into a small round disc.

Roll the wrappers: (6-1) Dust the work surface with flour. Place your left thumb in the center of the disc to hold it steady, and use your right hand to roll the pin from the edge towards the center. (6-2) Roll to the center, then roll back outwards. Rotate the dough 60 degrees with your left hand. (6-3) Repeat 8-12 times to form a round wrapper.

[Dumpling Filling]: (7-1) Mix the seasonings in a bowl, chop the green onion, and dice the cabbage. (7-2) Mix the cabbage with a teaspoon of salt, let it sit for 1.5 minutes, then squeeze out the water with your hands. (7-3) In a mixing bowl, mix the ground pork by hand until sticky, add the seasonings, mix well, then add the green onion and cabbage, mixing thoroughly.

[Wrap the Dumplings]: (8-1) Place filling in the center of the wrapper, forming a long shape. (8-2) Moisten the edges with water, fold in half, and seal the top. Stretch the sides and press the V-shaped openings firmly.

[Pan-Fry the Dumplings]: (9-1) Heat oil over medium-high heat. Place the dumplings in the pan, close together. (9-2) Pour the flour water mixture over the dumplings (flour:water = 1:10). Once boiling, reduce to medium-low heat, cover with a transparent lid, and let them steam and fry. (9-3) When the crispy skirt turns golden brown, cover the dumplings with a plate, invert the pan, and serve the dumplings hot with the crispy side up.