Asian Shrimp Dumplings with Dip

For the dough, mix flour, cornstarch, and salt in a bowl. Add the boiling water in a thin stream, stirring constantly. Knead into a firm, non-sticky dough and let rest for approx. 30 minutes.

Meanwhile, finely chop the Napa cabbage. Slice garlic, cut 2 spring onions into rings, and finely chop 1/2 chili. In a pan with a little sunflower oil, sauté the garlic, spring onions, and chili until the garlic is fragrant. Then add the Napa cabbage and shrimp. Season with 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp grated ginger, and pepper, then set aside.

In a small bowl, mix the remaining soy sauce (8 tbsp), sweet chili sauce, the remaining sesame oil (1 tbsp), the last spring onion (in rings), the remaining ginger (1/2 tsp), and the remaining chili (finely chopped) to form a dip.