Chop the tzukini.

Add 1 tsp of salt to the tzukini and let sit for 1 minute to draw out excess water.

Squeeze out the excess water from the tzukini.

In a bowl, mix the squeezed tzukini, ground pork, soy sauce, water, minced green onions, and minced ginger well to create the filling.

In a separate bowl, combine all-purpose flour and cool water.

Knead the mixture into a smooth dough.

Let the dough rest for 10 minutes.

Roll the dough into a long, baton-like shape.

Cut the dough into small pieces.

Use a rolling pin to roll each piece into a thin circle.

Place a portion of the filling in the center of each flattened piece of dough.

Fold the dough over the filling and crimp the edges closed to seal the dumplings.

Boil 10 cups of water in a large pot.

Add the dumplings to the boiling water and stir gently to prevent them from sticking together.

Bring the water back to a boil, then add 1/2 cup of cool water.

Bring the water to a boil again, repeating this process a total of three times.

Use a large skimming spoon to scoop the cooked dumplings out of the pot and transfer them to a colander to drain the water.

Serve the dumplings with a dipping sauce made from soy sauce, vinegar, sesame seed oil, and minced garlic.