Pot Stickers

An edit of my original pot sticker recipe now that I've figured out how to make the dough properly; it turns out that the secret is to add boiling water to the flour so that it gelatinizes the flour before cooking.

 

Hot-Water Dough:
5 C AP flour
2 C water
1 t salt

Filling:
1 lb ground pork
2-3 leaves cabbage, in 1/2-3/4 inch julienne (or you could use some rehydrated black fungus)
2 cloves garlic, minced
2 green onions, chopped
1 T shaoxing wine
1-2 T soy sauce
sprinkling of salt
1-2 t sesame oil
1 cm of fresh ginger, peeled and grated

Sauce:
3/4 C soy sauce
2 green onions, chopped finely
2 cloves garlic, minced
1 scant T shaoxing wine
pinch of sugar
1/2 t ginger juice

Combine the sauce ingredients at least an hour before, or better the day before to allow the flavors to blend.

Boil the water for the dough; while that is coming to a boil combine the flour and salt in a mixing bowl or bowl for an electric mixer.  Add the boiling water and mix, either with an electric mixer or with a wooden spoon.  Set aside to cool.

While the dough is cooling combine the filling ingredients.

Roll the dough out into thin circles, roughly 3 inches in diameter (this can be done by hand, with a rolling pin, or with a tortilla press).  Keeping one half flat on the board, place a spoonful of the filling on the dough and fold the half circle up and over the filling, sealing with a little water.  This should give you a semi-circular dumpling with one flat side and one side mounded up with filling.

Heat a skillet over medium high with enough oil to coat the bottom of the pan; when the oil is place a layer of dumplings in the skillet, flat side down.  Pour in 1/3 C of water, cover, and cook for 5 minutes.  Remove the lid, and continue to cook until the bottoms of the dumplings are golden brown.