Filling

1. Line a large bowl with cheesecloth or a clean kitchen towel.
2. Add the cabbage and carrot, toss with the 1 T.  kosher salt and let rest for 30 minutes.
3. Meanwhile, in a small bowl whisk the ginger, scallions, garlic, soy sauce, sesame oil, and 1/2 teaspoon salt.
4. Gather the ends of the cheesecloth together and squeeze out as much water as possible, return the chopped cabbage and carrot to the bowl.
5. Add the soy sauce mixture and ground pork to the cabbage mixture.  Stir to combine. I just use my hands to get everything incorporated. 
6. Refrigerate filling while you make the dough.

Dumpling Dough

1. In a food processor, mix the flour and salt together.
2. With the machine running, slowly add the boiling water the dough forms into a ball.
3. Wrap the dough in plastic wrap and set aside until you’re ready to start making dumplings. You can keep the dough in the refrigerator for a few days. . 

Shaping and Cooking the Dumplings

1. My method for making dumplings is to roll a sheet of dough to #6 thickness in a pasta maker, cut rounds with a round cookie cutter, and use a dumpling press to fill and form the dumplings.  Feel free to make these by hand as well.
2. To cook the dumplings, heat some oil in a skillet over medium high heat, add the dumplings flat side down and allow to brown. Once they are golden brown, add 1-2 cups of water and immediately cover to trap the steam in the pan. Allow to cook for 7-10 minutes, then remove the lid and allow the extra liquid to evaporate off.  Serve with dipping sauce.
3. Alternatively, you can freeze the uncooked dumplings on a cookie sheet and move into freezer bags once they are solid. Cook straight to the pan from the freezer, no thawing required.