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1
For the wrappers: In the bowl of an electric mixer with the paddle attachment, combine the flour, cornstarch, and salt.
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2
Pour in a small amount of water and turn the mixer onto the slowest setting.
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3
Continue to add water until a dough forms.
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4
The dough should be firm but pliable.
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5
Cover the dough with a damp cloth and rest on a cutting board for 30 minutes.
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6
Roll the dough out on a well-floured surface to about 1/8-inch thick.
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7
Cut into 4-inch circles.
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8
For the filling: Grind the chicken in a food processer.
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9
Transfer to a mixing bowl.
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10
Process the green onion and cilantro with a little bit of the chicken and add to the mixing bowl.
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11
Stir in the corn, ginger, garlic, soy sauce, and lime juice and mix well.
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12
For the sauce: Place the soy sauce, water, sugar, white wine, and vinegar in a saucepan and bring to a light boil.
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13
Lower the heat and simmer for 15 minutes.
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14
Cool, and then garnish with the green onions.
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15
To prepare: Place 1 level tablespoon potsticker filling in the center of a wrapper and fold in half to form a moon shape.
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16
Pinch the seam to seal the wrapper shut.
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17
Repeat with remaining filling and wrappers.
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18
Heat 1 tablespoon canola oil in a nonstick pan.
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19
Working in batches, add the potstickers and cook until the bottom is golden brown.
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20
Add 1/3 cup water, cover, and steam until the filling is cooked through, about 5 minutes.
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21
Plate the potstickers on top a bed of mixed greens and garnish with a sprinkle of black and white sesame seeds.
