Potstickers with dough recipe

Was in the mood and decided to make from scratch. I took what I liked from several recipes. The 2 links below are extremely helpful!
https://steamykitchen.com/41178-best-chinese-potsticker-dumplings-recipe.html
https://foodwishes.blogspot.com/2017/10/potstickers-for-when-you-cant-decide.html?m=1
Potstickers with dough recipe
Was in the mood and decided to make from scratch. I took what I liked from several recipes. The 2 links below are extremely helpful!
https://steamykitchen.com/41178-best-chinese-potsticker-dumplings-recipe.html
https://foodwishes.blogspot.com/2017/10/potstickers-for-when-you-cant-decide.html?m=1
Cooking Instructions
- 1
Add 1/4 tsp salt to cabbage. Let rest 5-10 minutes, then squeeze out liquid.
- 2
Combine all filling ingredients except pork. Once well combined, add pork and combine.
- 3
Cover with plastic wrap and refrigerate until ready to use.
- 4
Mix flour and salt. Stir in hot water until shaggy dough forms.
- 5
Remove from bowl and knead until smooth - about 5 minutes. Knead in additional flour if dough is too sticky.
- 6
Once dough is smooth, wrap in plastic wrap and let it rest on the counter for 30 minutes
- 7
Cut rested dough into 4 pieces. Cover remaining pieces with damp towel so they won't dry out.
- 8
Roll into log and cut into 8 pieces. Roll each piece into about a 3" circle.
- 9
Place about 1 Tbsp pork filling in center of dough circle. Lightly brush water around the edge of the dough. Bring up edges and pinch to seal.
- 10
Place on lightly floured pan while you finish the rest
- 11
Heat nonstick skillet over medium to medium-high heat. Add light drizzle of cooking oil 1 to 2 Tbsp.
- 12
Add potstickers flat side down. Cook 1-2 minutes until bottoms are light golden brown. (Don't let them get too brown in this step, they will brown some more later.)
- 13
When you do this step, have the water in one hand and the lid in the other as the lid needs to go on immediately to capture the steam*** Add 3-4 Tbsp water to pan and immediately cover with tight fitting lid. Let steam 3 minutes then remove lid.
- 14
Cook an additional 1-2 minutes so bottoms get nice and brown.
- 15
Serve with your favorite dipping sauce!
- 16
My dipping sauce: 1/4 cup low sodium soy sauce, 1/4 cup rice vinegar, 1 Tbsp sugar, 1 green onion thinly sliced
- 17
NOTE:. I assembled and cooked half (16 potstickers) last night. The remaining half I assembled this morning. I placed on a floured sheet pan and placed in the freezer. Once frozen solid, I transferred to a freezer bag for use at a later time. I read they can be cooked from frozen in the same method with a little longer steaming time. I'll add another note once I've given this a try.
- 18
REHEAT FROM FROZEN: Same method as cooked fresh. Add about double the amount of water and steam 6-8 minutes. Cut one open to check for doneness. My lid wasn't tight, so I had too much steam/heat escaping, so I added 2 more Tbsp water and cooked an additional 2 minutes. Came out perfect!
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