Asian shrimp dumplings

For the dough, mix the flour, cornstarch, and salt, then pour in the boiling water in a thin stream. Knead until you get a firm and non-sticky dough. Let it rest for 30 minutes.

Meanwhile, finely shred the Chinese cabbage. In a pan with a little sunflower oil, sauté the sliced garlic, 2 sliced green onions, and 1/2 of the chopped chili pepper. When the garlic becomes fragrant, add the cabbage and shrimp. Stir in 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, and 1 tablespoon of grated ginger. Season with pepper and set the mixture aside.

Meanwhile, prepare the dipping sauce by mixing the remaining 8 tablespoons of soy sauce, 4 tablespoons of sweet chili sauce, 1 tablespoon of sesame oil, 1 sliced green onion, 1/2 teaspoon of grated ginger, and the remaining finely chopped chili pepper.