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For the wrappers:.
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Put flour and salt into a food processor bowl with metal blade attached and affix the cover.
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Turn on the motor and slowly begin adding water through the chute until dough forms into a loose ball around the blade.
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You may not need all the water --
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Place dough on a lightly floured surface and knead for about a minute.
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Shape into ball and place in a bowl covered with plastic wrap for 30 minutes at room temperature.
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Place the dough on a lightly floured surface.
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Divide into thirds.
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Return 2/3rds to the bowl and cover with a damp cloth.
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Roll the remaining third into a cylinder about 12 inches long by 1 inch wide.
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Cut into 1 inch pieces.
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Either press each piece with a tortilla press or place a piece of dough between your hands with the cut sides against the palm and squeeze flat.
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Using a small tapered rolling pin roll the dough out to 2-1/2 inch diameter keeping the center thicker than the edges.
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Repeat with the remaining wrappers, placing them on a floured plate and cover with a damp towel until ready to use.
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For the Filling:.
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Soak the dried mushrooms in warm water that covers them for about 30 minutes or until soft and pliable.
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When reconstituted, squeeze out the excess water and mince.
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The packaging for these mushrooms usually gives a quicker way to reconstitute using boiling water.
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Place ground pork in bowl, add mushrooms, scallion, ginger and chicken stock.
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Mix well.
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Add the remaining filling ingredients minus the cabbage and salt (will be added later) and the canola oil and water (used for cooking).
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Mix well until tacky.
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Cover and refrigerate for 2 hours.
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Place the chopped cabbage in a bowl and sprinkle with the salt.
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Mix by hand and set aside for 10 minutes.
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Place the cabbage in a kitchen towel or strong paper towel and squeeze out the excess water.
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Set aside.
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Prepare pot sticker wrappers.
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Mix reserved cabbage into filling mixture just before making the dumplings.
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Assembly Instructions:.
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Have a small bowl of water near at hand, a plate and oiled cookie sheet for the dumpling assembly.
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Place a heaping teaspoon or desired amount of filling into the center of the wrapper.
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Rub a thin line of water from a bowl around the edge and fold in half making a half moon shape.
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Starting from one end, pleat one edge of the dough in an over-lapping fashion and pinch to seal.
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The shape will turn out to be a slightly off center crescent.
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Place on an oiled cookie sheet until ready to bake or freeze.
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See uploaded pictures for a better idea of what the end product looks like.
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Cooking Instructions:.
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Heat a heavy frying pan to hot over medium heat and coat the bottom with one tablespoon of canola oil.
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Off heat, arrange the dumplings in the pan flat side down, allowing space between each.
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Pan-fry the dumplings at medium heat until the bottoms turn light golden brown.
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Pour in hot water, cover immediately with a slightly cocked lid and cook for 5 to 6 minutes.
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All water should evaporate.
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Pour in remaining 2 tablespoons of oil (do not pour onto dumplings).
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Fry uncovered until the undersides of the dumplings are golden brown and crisp.
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Serve with your favorite soy sauce / chili pepper oil / vinegar dip.
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See Recipe #469900 #469900 for the ingredients / instructions.
