Crispy Pork Potstickers

Combine ground pork, chopped green onions, minced garlic, grated ginger, 3 tablespoons plus 1 teaspoon soy sauce, sesame oil, and cayenne pepper in a mixing bowl. Add chopped green cabbage on top and mix with a fork until everything is well combined. Cover the bowl with plastic wrap and refrigerate for about an hour, allowing it to chill.

In a separate mixing bowl, combine 2.5 cups of all-purpose flour and kosher salt. Gradually add in hot water, stirring with a wooden spoon until the mixture forms a shaggy dough. Dust your hands with flour and transfer the dough to a work surface. Knead the dough for about 3-5 minutes, until it becomes smooth and elastic. If the dough seems too sticky, add a bit more flour, up to an additional 1/2 cup, and continue kneading. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

After the dough has rested, divide it into 4 equal pieces. Cover 3 of them with a dishcloth while you work on the first piece. Roll each piece into a small log, about the thickness of your thumb, and roughly 3/4 inch in diameter. Divide each log into 6 equal pieces. Roll each piece into a thin circle, about 3.5 inches in diameter, on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.

Moisten the edges of a wrapper with your wet finger and place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center, then pinch together the remaining edges to form "pleats" along one side. Tap the pot sticker on a floured surface to slightly flatten the bottom and form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate and repeat with the remaining dough and filling.

Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.

Heat oil in a skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover, reduce heat to medium, and continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish and repeat with the remaining pot stickers. Serve hot and enjoy!