Let the dough rest for about 15 minutes. Shape it into a long log and divide into small pieces: 1. Place the dough in a clean plastic bag or wrap in plastic wrap and let it rest for 15 minutes. Resting makes the dough softer and easier to roll out. While waiting, prepare the filling. 2. After resting, take the dough out and divide it into 2 or 3 portions. Roll each into a log. 3. Cut the logs into small pieces, each about 10 grams. Don’t cut all at once to prevent drying out. Dust the pieces you’ll roll out immediately with flour, and keep the rest in a plastic bag or wrapped to maintain moisture.

Flatten each small dough piece and roll out the wrappers: 1. Place the cut side of the dough piece down and press with your palm to form a small round disc. Lightly dust the work surface with flour to prevent sticking. 2. Hold the disc with your left thumb on top and index finger underneath, gently pinching it. (a) With your right hand, use a rolling pin to roll from the edge toward the center, letting your left thumb stop the pin at the center. (b) After rolling to the center, roll the pin back to the edge, then rotate the dough 60–90 degrees. Repeat (a) and (b) several times to form a round wrapper. Apply pressure when rolling in, but just roll back lightly when returning.

Assemble the potstickers: 1. Place a portion of filling in the center of a wrapper. Press gently to shape the filling into a log. Leave a border around the edge free of filling. Each finished potsticker (with wrapper) should weigh about 28 grams (use a kitchen scale if needed). 2. Moisten the outer edge of the wrapper with water, fold in half, and seal the top, leaving the sides open for now. 3. Place the half-sealed potsticker on the work surface. Pinch both ends of the sealed edge with your fingers, pull outward, then press down to seal, creating a plump, attractive shape.

Pan-fry the potstickers: 1. Heat oil in a nonstick skillet over medium-high heat. Arrange the potstickers closely together in the pan so they’ll stick together when cooked. 2. After the bottoms are lightly browned, pour the flour-water slurry over the potstickers. Once it comes to a boil, reduce to medium-low heat and cover with a lid. (A glass lid is recommended so you can see inside.) Don’t lift the lid during cooking to keep the steam in and ensure the filling cooks through and the wrappers stay moist. 3. When the bottom forms a golden, crispy ice lattice, turn off the heat. Place a plate upside down over the skillet, then invert the pan so the potstickers are served bottom side up. Enjoy!