Steamed pork dumplings with peanuts

In a large bowl, combine 250 grams of wheat flour with 120 grams of hot water. Mix with chopsticks until shaggy, then knead by hand for 5-7 minutes until a smooth, elastic dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.

Finely chop the 150 grams of napa cabbage, sprinkle with 1 gram of salt, and let it sit for 10 minutes. Squeeze out as much excess water as possible from the napa cabbage using a clean cloth or paper towels.

In a separate large bowl, combine 400 grams of ground pork, the finely chopped 50 grams of roasted peanuts, the squeezed napa cabbage, 20 grams of grated fresh ginger, and 30 grams of finely chopped scallions.