Makes 50 to 60 dumplings
3 cups all-purpose flour, plus more for dusting
1 tablespoon Tabasco sauce
1½ cups boiling water
¼ cup olive oil
1 large onion, finely diced
Salt and freshly ground black pepper
2 tablespoons minced garlic
1 cup finely diced carrot
1 red bell pepper, cored, seeded, and finely diced
1 green bell pepper, cored, seeded, and finely diced
8 cups shredded green cabbage
¼ cup beer
3 tablespoons Tabasco sauce
3 tablespoons Worcestershire sauce
Juice of ½ lemon
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon minced fresh oregano leaves
1 teaspoon minced fresh thyme leaves
½ cup fresh flat-leaf parsley leaves, minced
Vegetable oil for pan-frying
1. Make the dough: Put flour in a large bowl and make a well in center. Add Tabasco to boiling water and pour into flour well. Stir with a fork until a sticky dough begins to form. Transfer to a well-floured surface and knead for 3 to 4 minutes (warning: dough will be very hot to the touch) until a smooth, soft ball forms. Wrap in plastic wrap; let rest for 15 to 20 minutes.
2. Make the filling: Meanwhile, in a large skillet, heat olive oil over high heat. Add onion and season lightly with salt. Reduce heat to medium-high and cook until onions are translucent, 7 to 10 minutes. Add garlic, carrots, and bell peppers; cook 5 minutes, stirring often. Add cabbage, season to taste with salt and pepper; stir well. Cover pan partially with aluminum foil. Cook, gently shaking the pan often, until cabbage is soft and has released its liquid, about 10 minutes. Remove foil and stir in beer, Tabasco, Worcestershire, and lemon juice.
3. In another bowl, mix flour with brown sugar. Sprinkle over vegetables and stir well; cook until all liquid evaporates, about 2 minutes. Stir in herbs, cook 1 minute more; season to taste with salt and pepper. Set filling aside to cool completely before assembling dumplings.
4. Meanwhile, divide dough into 4 equal pieces. Form each piece into a 1-inch rope and cut into ½-inch segments (you’ll get 50 to 60 segments). Using a rolling pin, roll out each segment into a 3-inch-round wrapper and assemble dumplings using the technique below.
5. To pan-fry the dumplings, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon vegetable oil to pan; place dumplings in pan lined up next to each other. Cook until dumpling bottoms turn golden, 1 to 2 minutes. Add ½ cup water to pan, being careful of steam and splatter; cover with a lid. Cook dumplings until all liquid evaporates, 3 to 4 minutes. Remove lid and cook until dumpling bottoms begin to crisp again, a few minutes more. Transfer dumplings to a platter and repeat with more oil and remaining dumplings.
Assemble the Dumplings:
1. Place 1 wrapper in palm of your nondominant hand and spoon 1 tablespoon filling into center.
2. With your other hand, fold wrapper’s bottom edge up to meet the top one, forming a half-moon shape, and pinch together in center.
3. Working from 1 corner of dumpling to the other, use your dominant hand to make 4 to 6 small pleats along top edge of dumpling, pressing gently with your thumb to seal.
4. Place each sealed dumpling on a lightly floured baking sheet and cover with a cloth. Repeat until all dumplings are formed.