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1
In a bowl, combine flour and water, mixing to form a ball.
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2
Remove to a floured board and knead with your palm for about 3 minutes.
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3
Shape into a ball, cover with a damp towel, and let stand for about 10 minutes.
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4
Make the filling by combining the filling ingredients above.
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5
Refrigerate until ready to use.
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6
To shape and assemble, knead dough for about 3 minutes.
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7
Roll into a cylinder that is about 1 inch in diameter.
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8
Cut off the ends, then cut into about 24 pieces, each about 3/4 inch wide.
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9
With the cut side up, press the dough down with your palm to flatten.
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10
Use a rolling pin to make pancakes about 2 1/2 to 3 inches in diameter.
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11
(They get quite thin; that's what you want.)
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12
Spoon about 1 tablespoon of filling into the center of each pancake.
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13
Fold the dough over to make a half circle and pleat the edges firmly together.
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14
To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat.
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15
Add about 3 tablespoon oil, swirling to coat bottom.
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16
(Watch out, it sizzles quite a bit.
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17
Don't get burned!)
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18
When oil is hot, place potstickers, seam side up, in skillet and agitate (shake) for 30 seconds.
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19
Pour in water, cover and gently boil over moderate heat for 7 to 8 minutes.
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20
When oil and water start to sizzle, add remaining 2 tablespoon oil.
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21
Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking.
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22
When bottoms are brown (usually several minutes later), remove from heat and carefully lift out potstickers with spatula.
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23
To serve, turn potstickers over (dark side up) and arrange on serving platter.
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24
Combine chili oil, vinegar and soy sauce in proportions to suit your taste and offer sauce for dipping.
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25
Alternatively, cut up a hot chili pepper into red rice vinegar.
