In a mixing bowl, combine the flour and salt. Gradually pour in the hot water while stirring. You want to create a soft dough that’s not too sticky. Knead until smooth, about 5-7 minutes. Let it rest for 20 minutes.

While the dough takes a breather, heat a tablespoon of oil in a skillet over medium heat. Add the chopped cabbage, carrots, and mushrooms. Sauté until the cabbage is soft, about 5-7 minutes. Stir in the soy sauce, salt, and pepper. Feel free to taste and add more seasoning if you like!

After the dough has rested, divide it into smaller balls (about the size of a golf ball). On a floured surface, roll each ball into a thin circle. Don’t worry if they’re not perfectly round; rustic is the name of the game!

Place a spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pinching the edges tightly to seal in the deliciousness. Be careful, though—one too many pinches and they might burst while cooking!

You can either fry or steam your dumplings! If frying, heat oil in a skillet and place the dumplings gently in the pan. Cook until golden brown, about 3-4 minutes on each side. For steaming, place them in a steamer basket over boiling water for about 10-12 minutes.