Make the dough:

In a medium bowl, mix flour and salt. Gradually add hot water, stirring with a wooden spoon until a rough dough forms.

Knead on a floured surface for 8 minutes until smooth. Cover and let rest for 1 hour. Knead again for 5 minutes, cover, and rest for another 30 minutes.

Prepare the filling:

Mix cabbage with 1/2 teaspoon salt. Let sit for 10–15 minutes, then squeeze out excess water.

Add mushrooms, ginger, garlic, shallot, scallion, sesame oil, remaining salt, and pepper. Mix to combine and set aside.

Make the dipping sauce:

Whisk together teriyaki sauce, honey, rice vinegar, sesame chile oil (if using), and sesame seeds. Set aside.

Form the wrappers:

Divide dough into quarters. Roll each into 8–10 inch ropes. Cut into 6–8 pieces each.

Roll each piece into a ball, then into a 3-inch circle.

Assemble the dumplings:

Place 2 teaspoons of filling in the center of each wrapper. Pinch edges to seal.

Dip the bottom of each dumpling in water, then into sesame seeds.

Cook the dumplings:

Heat oil in a skillet over medium-high heat. Place dumplings sesame side down and cook for 2 minutes until golden.

Add 1/4 cup water, cover, and cook for 5 more minutes until water evaporates and filling is cooked through.

Serve:

Sprinkle dumplings with chives and serve hot with honey teriyaki dipping sauce.