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- In a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour immediately and vigorously with a large wooden spoon
until the flour resembles loose crumbles (about 30 seconds).
- Pour in the iced-cold water (discard the ice first, but make sure you have correct
measurement of water).
- Stir vigorously again for 30 seconds or until a shaggy dough begins to form.
- Set aside spoon and use your hands to knead
the dough in the bowl, while picking up flour/dough on the sides of the bowl.
- Knead for 2 minutes in the bowl.
- Turn out the dough onto a clean work
surface. No need to dust the work surface with flour - unless the dough really sticks).
- The dough should be soft and elastic enough that kneading is
very easy.
- Continue to knead your dough for another 3-5 minutes.
- As you knead the dough, it should become more smooth.
- In a medium sized bowl,
plop in the dough ball, cover dough loosely with a barely damp paper towel and then cover bowl tightly with plastic wrap.
- Let rest for 20 minutes
while you prepare the filling and the dipping sauce.
PREPARE THE FILLING
-
In a medium sized bowl, mix the shredded cabbage carrots mushrooms with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if using.) Set aside while you move on to next step
of recipe.
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In a separate large bowl, mix soy sauce, ground pepper, cornstarch, rice wine (if using) and sesame oil. Add in the chives, water
chestnuts grab cabbage by handful, squeeze hard to expel the water and place into bowl with soy sauce Mix well. FOLD THE POTSTICKERS
- Turn out the rested dough onto a lightly floured surface.
- Cut the dough in half, keep unused half under the damp paper towel to prevent from drying
out.
- Roll out the other half into a long snake, about 1-1/4 inches in diameter.
- Cut into approximately 20 even pieces.
- Take 1 piece, Roll between palms to form ball. Squash between flat palms to flatten into disk.
- Use rolling
pin to roll out to 3- inch diameter.
- Try to make the edges of wrapper thinner than the center. Repeat for remaining dough. If you don't have a
helper on hand to fold the potstickers, keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out.
- Fill and fold
potstickers Add a bit of water or beaten egg along the edges. Press edges together with fingers or a fork to seal.
- Place folded potstickers on a floured piece of parchment or tin foil-lined baking
sheet to prevent sticking. freeze on baking sheet, then package for storage
MAKE DIPPING SAUCE
Mix together dipping sauce ingredients. Set aside until ready to serve.
COOK THE POTSTICKERS
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Have 1/4 cup water and a tight-fitting lid for your pan at the ready, by your stove. Heat a large, nonstick frying or saute pan over medium heat.
When hot, swirl in a little cooking oil, just enough to swirl around. Carefully lay potstickers into the pan, they can touch a little, but do not overcrowd.
Cook for 1-2 minutes, then peek under one or two potstickers to see if the bottoms have lightly browned. Adjust your heat if needed.
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When lightly browned, it's time for the steaming.
In one hand, have the lid ready. In the other, carefully pour in 1/4 cup of water into the pan. It will
splatter, so please be careful. Immediately cover pan with the lid to trap the steam. Let cook for 2 minutes, then open the lid. Continue cooking for
another 2 minutes, until all of the water has evaporated. Take a peek under the potsticker. You can add a little more cooking oil if it has trouble
browning (but only after all the water has evaporated, otherwise it will splatter.) Shake the pan to loosen the potstickers, swirl in the oil and tilt pan
to distribute the oil. When bottoms are nicely browned, plate and serve with dipping sauce.
Freeze uncooked on baking sheet then in storage backs for up to 6 months. To cook follow directions above - frozen may need to steam a few more minutes than when fresh. Can also bake or steam dumplings in double boiler.
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