Place the flour and salt from (A) into a bowl and use cooking chopsticks to quickly combine together. Add in the water 1/3 at a time, mixing well each time.

Once it starts to take shape, knead the dough inside of the bowl.

Once the dough is formed into a ball, place it onto a cutting board, knead for a further 3 minutes or so, and then wrap in plastic and allow to rest for about 30 minutes at room temperature.

Mince the hakusai leaves, sprinkle on the salt, set aside for about 5 minutes, then thoroughly squeeze out excess moisture. Place the ground meat, ginger, and (C) into a separate bowl, combine and knead together, then add in the hakusai, negi, and potato starch and combine all ingredients well.

Use a rolling pin to roll out the dough (3) and form a 24 cm (9.4 in.) long cylindrical shape. Cut this up into 1 cm (0.4 in.) wide slices, dust a cooking tray with flour and arrange these slices on top.

Dust a cutting board with flour, then use a small rolling pin (dowel) to roll each dough slice out into circles 9 cm (3.5 in.) in diameter. 

Place about 1 Tbsp of the meat filling into the center of each dough circle. Dampen one half of the circle’s edge with water, firmly press the top and bottom edges together.

Gather the dough from the left and right sides to form a fold in the middle. Dust a separate cooking tray with flour and arrange the folded dumplings inside.

Boil plenty of water in a pot, add in (8) and boil for about 4 minutes. Serve onto plates with a side of your choice of dipping sauce(s).

For dumplings, freezer storage is recommended as meat filling becomes dry when stored in a refrigerator. Line a cooking tray with plastic wrap, dust the wrap with flour, arrange the dumplings on top leaving some space in-between, then dust the dumplings lightly with flour, cover with plastic wrap and place the entire cooking tray into the freezer. Once frozen, remove from the cooking tray and transfer to storage-use plastic bags. To serve after freezing, boil from frozen for about 7 minutes.