Start by making the dumpling wrapper: mix together the all purpose flour and salt in a large bowl. With a wooden spoon stir in the boiling water. Next, add the cold water and mix until the dough is formed. Cover and set aside to rest.
Make the filling: Prep by chopping all the vegetables and mincing the garlic and ginger.
In a large pan, add the oil on medium-high heat. Add the vegetable mix and cook for 2-3 minutes. Add in the ginger and garlic and cook for another 2-3 minutes. Next add in the chili garlic sauce and soy sauce. Cook for another 2-3 minutes or until veggies are cooked down and soft. Turn off the heat and set aside.
Prepare the dumplings: On a heavily flour surface roll out the dough and use a 3 or 4 inch cookie cutter to cut out the dumpling wrappers. You should get between 30-35 dumplings.
To fill dumplings: Fill up a small dish with water. Dip your finger in to the water and lightly wet around the edge of the wrapper. One at a time. Fill the wrapper with 1- 1 ½ tablespoons of filling and pinch together the sides. If you're feeling fancy, get creative with the way you wrap the dumpling but I kept mine easy. Set aside dumplings on a floured baking tray while you continue with the rest.
At this point you can cook how many dumplings you plan to eat and freeze the rest or go ahead and cook all of them. I only recommend cooking the ones you plan to serve immediately.
Boil a half pot of water. I used my metal steamer but use whatever steamer you have. Grease the metal steamer and place the dumplings so they aren't touching. Once the water is boiling, place the steamer basket on top and steam for 10 minutes. If frozen, add 1-2 extra minutes.
Carefully transfer steamed dumplings to a pan with ½ to 1 tablespoon of oil on medium-high heat. Cook until golden and crispy on the bottom about 2-3 minutes. Remove from pan. Serve with sauce of choice and enjoy!