Potstickers

Makes: 45 potstickers

Time: Assembly takes about 1 hour, cooking time: 15 minutes

You can make this ahead of time and freeze them.

Dough:
3 cups flour
1/2 tsp salt
1 cups boiling water
1/3 cup cold water

Filling:
1 lb ground beef
1/4 cup thinly sliced green onion
2 1/2 cups shredded cabbage
4 tsp soy sauce
1 Tbsp freshly grated ginger root

Sauce:
3 Tbsp soy sauce
3 Tbsp rice wine vinegar
1 thinly sliced green onion

Dough Directions:
In a bowl, stir together 3 cups flour and the salt. Pour the boiling water slowly into the flour, stirring constantly. Stir till well blended. Stir in cold water. Knead on a well-floured surface until the dough is smooth (8-10 minutes). Shape into a ball and place in a bowl. Cover with a dampt towel and let stand 15-20 minutes. Turn onto a lightly floured surface, divide into 4 parts, and roll each part into a 1/8" thick circle. Cut with a 3" cookie cutter then set aside until ready to fill.

Filling Directions:
In a medium bowl, combine all of the filling ingredients then place in the refrigerator until ready to use.

Assembling the potstickers:
On a lightly floured cutting board, take a potsticker wrapper and roll it out one more time so it's as thin as possible. Spoon 1 Tbsp of filling into the middle of the wrapper. Fold the wrapper in half and pinch the edges to seal. Line a cookie sheet with parchment paper and stand the potstickers upright (making sure not to touch) on the pan. Place in the refrigerator uncovered until ready to cook.

Sauce: In a small bowl, combine all of the sauce ingredients then place in the refrigerator until ready to use.

Cooking the potstickers:
Cover the bottom of a skillet with oil and heat. When the oil is hot, place 1 layer of potstickers upright in the skillet and cook for 1 minute uncovered. Add 2/3 cup water, reduce heat, cover, and cook 10 minutes. Uncover and cook 2-3 minutes longer (or until the bottoms are golden).