Hanetsuki Gyoza Dumplings with “Wings”

Ingredients

• 4 1/4 cups plus 3 tablespoons all-purpose flour
• 1 cup warm water (about 110°F), plus more as needed
• 1 tablespoon toasted sesame oil
• 1 teaspoon kosher salt
• 3/4 pound green cabbage , leaves separated
• 5 tablespoons chicken stock
• 2 teaspoons powdered gelatin
• 1 3/4 pounds ground pork (not lean)
• 2 tablespoons plus 3/4 teaspoon shoyu
• 1 tablespoon plus 1 1/2 teaspoons sake
• 1 tablespoon plus 1 1/2 teaspoons toasted sesame oil
• 1 tablespoon plus 1 1/2 teaspoons granulated sugar
• 2 teaspoons kosher salt
• 6 tablespoons finely chopped scallions
• 1 tablespoon plus 1 1/2 teaspoons minced ginger
• 1 tablespoon plus 1 1/2 teaspoons minced garlic
• 1/4 teaspoon black pepper
• 5 cups water
• 7 1/2 teaspoons potato starch , divided, plus more for dusting
• 3 1/2 teaspoons all-purpose flour
• 5 tablespoons canola oil or other neutral cooking oil, divided
• Gyoza sauce
• Chile oil

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