Asian Shrimp Dumplings

For the dough, mix flour, cornstarch, and a pinch of 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 the garlic, cut the spring onions into rings, and finely chop the chili pepper. Finely grate the ginger. Set aside some of the spring onions, chili, and ginger for the sauce.

Heat some sunflower oil in a pan. Briefly sauté garlic, some of the spring onions, and chili until the garlic is fragrant. Add Napa cabbage and shrimp. Season with 3 tbsp soy sauce and 2 tbsp sesame oil, season with pepper, and set aside.