Japanese Tori Gyoza | Crispy Chicken Dumplings

Mix the smooth plain wheat flour with 1 pinch of fine salt and the cornstarch in a bowl. Slowly pour in the boiling hot water while stirring and knead into a smooth, elastic dough. Shape the dough into a ball, wrap in cling film, and let rest at room temperature for at least 20 minutes.

Shape the rested dough into a log on a lightly floured work surface and cut into approx. 20 equal-sized pieces. Roll each piece of dough into a thin, round dough wrapper (approx. 8-9 cm in diameter), keeping the edges slightly thinner than the center.

Very finely slice or grate the fresh white cabbage, sprinkle with a small pinch of salt, let rest for 5 minutes, and then squeeze firmly with your hands to remove excess water.