Vegetable Dumplings

Dissolve salt into hot water. With flour in a large bowl, gradually add the salted water while stirring. Gather dough and form into a ball. Pull and knead dough by hand for 5 to 10 minutes until smooth and elastic, adding more flour if too sticky. Place ball of dough back in bowl and cover with a damp cloth. Let rest 30 minutes.

With a paper towel, squeeze liquid from cabbage. In a medium bowl, mix cabbage, grated carrot, chives, sesame seeds, and soy sauce; refrigerate. Roll dough into a 24-inch rope and cut into 24 pieces. Cover dough pieces with a damp towel. Pull out one piece of dough; roll into a sphere in palm of hand, dip in cornstarch, and roll out to a 3-inch disk. Stack disks with parchment squares between them to prevent sticking.

One at a time, place a small amount of cabbage filling in the center of each wrapper. Dip finger in water and lightly wet the inside dough edge around the filling. Fold dough over the filling and pinch to seal the two sides together at the topmost curved edge while leaving the sides open. Rest straight edge of dough on surface and hold the sealed part upright between index finger and thumb; then with the other hand make 3 small pleats on each side, starting from the middle and working down the sides, pressing to seal after each pleat. Press the middle of the U-shaped corners upward, making a W shape with the dough, then pinch the W to fully seal.  

Cut parchment paper to line the steamer; punch holes through paper to match the holes in the steamer. Arrange dumplings in a single layer. Bring water to a boil, then lower to medium. Place steamer over simmering water; cover and cook 12 to 15 minutes until plump, translucent, and firm when pressed. While waiting, mix the ingredients for the dipping sauce. Carefully remove dumplings from steamer with tongs and serve with dipping sauce on the side.