In a mixing bowl, combine the white flour and salt. Gradually add the hot water, mixing with chopsticks or a fork until the dough starts to come together. Once cool enough to handle, knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling. In a large bowl, combine the finely chopped carrots, onion, celery, cabbage, peppers, zucchini, and mushrooms. Add the soy sauce, sesame oil, minced garlic, ginger, lemon juice, honey, vinegar, and chopped green onion. Mix well to combine all the flavors. Taste and adjust seasoning if necessary.
After resting, divide the dough into small pieces (about the size of a golf ball). Roll each piece into a thin circle on a floured surface. Aim for a diameter of about 8-10 centimeters (3-4 inches) for each wrapper.
Place a small spoonful of the vegetable filling in the center of each wrapper. Be careful not to overfill, as this can make sealing difficult. Wet the edges of the wrapper with water, fold it over the filling, and pinch the edges to seal tightly. You can create pleats for a decorative look if you like.
You can choose to steam, boil, or pan-fry your dumplings. For steaming, place them in a steamer basket lined with parchment paper and steam for about 15 minutes. If boiling, cook them in a pot of boiling water for about 5-7 minutes until they float to the surface. For pan-frying, heat a little oil in a non-stick skillet, add the dumplings, and fry until the bottoms are golden brown. Then, add a splash of water, cover, and let them steam for another 5 minutes.
Serve the vegetable dumplings with a dipping sauce made from soy sauce and a squeeze of lemon juice. They are perfect for sharing or enjoying all on your own!
