Pot Stickers

INGREDIENTS:
1 pound ground chicken
3 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon rice vinegar
1/4 teaspoon white pepper
36 won ton wrappers
2 tablespoons vegetable oil

DIRECTIONS:

In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.

To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.

Serve immediately.


Pot Sticker Wrappers

Ingredients:
10 ounces of all purpose Flour
5-6 fl oz of boiled water
1 tsp salt

Instructions:

In a bowl, mix the flour and salt together. Create a well in the middle. Add 5 fl oz of the hot water slowly, while mixing with a wooden spoon until flour forms clumpy bits. You can alternate mixing and pouring water, if that is easier.

Knead the dough clumps by hand to form one soft dough ball. If the mix is too dry, add a little more of the water (a little at a time). If the mix is too sticky, add a little flour (a little at a time). You should have a dough that is soft, not sticky, and firm enough to hold it's shape. Knead the dough further on the work bench for about 2 minutes. Use flour sparingly if the dough is getting sticky. The dough will look smooth at this stage and be a little stretchy/elastic. You can let the dough rest like this in one big ball, or cut it roughly into four equal parts and knead each piece to form a dough ball.

Wrap the dough/dough balls tightly in plastic wrap (individually) or place it inside a zip-lock bag and seal it (push out as much air as possible) and let it rest for at least 1 hour or up to 2 hours.

Lightly dust your work bench and rolling pin with flour, and have a cotton sheet or a well floured area ready to place cut wrappers. Roll out each piece of the dough (dusting lightly with flour as needed) as thin as you can. Once the dough has been rolled out, (make sure the dough is not sticking to the counter top), cut out the dumpling wrappers using a well floured biscuit cutter of 3.5-4 inches in diameter.