Hot water dumpling dough

I have been making bao dough and also dumpling dough but never thought twice about using cold versus boiling or hot water, until I read omnivorescookbook. https://omnivorescookbook.com/steamed-dumplings/

She's given a very compelling reason about the temperature of water and the effect on the different types of dough, so I thought I'd give it a try. And it really does work! My dough as so stretchy and easy to work with. I could roll it super transparent thin at the edges and it crimped beautifully and still didn't break!

Ingredients (for about 700g of meat with 300g of veg filling - I used only 2.5 cups which allows for about 500g meat + 200g veg filling.)
3 cups of flour
1 cup boiling water
¼ cup room temp water
1 tsbp of oil

Method
1) Create a well in the flour. Using chopsticks, stir to incorporate the flour from the sides of the well as your pour the boiling water into the centre of the well. Gather as much dough as possible.
2) Pour in the oil and continue to mix (she didn't do this but I find that oil really helps the elasticity and workability of the dough)
2) Pour the room temp water slowly along the sides of the bowl until the dough comes together in a shaggy mess. You may not need to use all the water or you might need more. The aim is to get all the dry bits of flour moistened and the dough should leave the bowl clean.
3) Invert onto a work surface lightly dusted with flour and give it a good kneading for 10 to 15 minutes until smooth. Form a ball.

Steamed

4) Oil the bowl and place the dough inside to rest. Cover the bowl with a damp cloth or cling film and leave to rest for 30 to 60 mins while you dice the vegs and combine with the marinated meat filling.

Pan fried with crispy bottoms

5) Roll out with thinner edges and for 4" discs, use about 1.5 tbsp filling; 3" discs need about slightly under 1 tbsp of filling. Crimp.
6) Follow the recipe as you would when making steamed or gyoza dumplings.

The leftover dough was rolled into spring onion pancake which uses the same hot water dough

Leftover dough becomes spring onion pancake