Pot Stickers / Dumplings

From The Dumpling Galaxy Cookbook - Helen You

Makes 24 wrappers/dumplings, each rolled to ~ 4" in diameter
The dumplings can be boiled, fried, or steamed.

Dough Ingredients

	Boiled	Fried	Steamed
Flour	2 C	2 C	2 C
Water	¾ C	¾ C	¾ C, boiling
Salt	⅛ tsp	⅛ tsp
Egg White	1	1

Note: if reducing by half, keep the 1 egg white but reduce the water to about 2/3 C

Slurry Ingredients

2 T	flour
2 T	white vinegar
1 C	water

Dough Instructions

Boiled & Fried

Mix until the dough comes together

Steamed

Start with 2/3 C flour, mix in boiling water until you get a ball.
Fold in remaining flour

All

Knead, turning, folding, repeat until smooth
Rest dough for 15-30 min
Knead again until satin-smooth
Divide and roll into wrappers

Filling Instructions for All

Filling of your choice, ingredients should be minced pretty finely.
Approximately 1-2 T per dumpling.
You may want to add the left over yolk to the filling to both use it up and help the filling stick together (and make it a bit richer).

Wrapper filling instructions TBD

Frying Instructions

Heat a 8"-9" non-stick pan medium hot and add 1-2 T oil

Add dumplings that can easily fit in a circle or array (6-8), either sealed edges down or up.

Add slurry up to 1/3 of the height of the dumplings

Cover and cook for 2-5 min, then lower heat to medium for a little while, then to low.

Uncover and evaporate slurry till browned. Invert to a plate and serve immediately with soy or other sauce on the side.