MAHA - Pork Potstickers

Potstickers are easy to make and when you make them at home you can be sure the ingredients are really good.

PORK POTSTICKERS
yields 32

FILLING:
1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
Place ground pork, green onions, garlic, ginger, 2 tablespoons plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl.
Top with chopped green cabbage.
Mix with fork until thoroughly combined.
Tamp down lightly; cover with plastic.
Refrigerate until chilled, about an hour.

DOUGH:
2 ½ cups all-purpose flour, or more as needed
¾ teaspoon salt
1 cup hot water, about 130-150 degrees
Place 2 ½ cups of flour and salt in a mixing bowl.
Slowly pour in hot water.
Stir with a wooden spoon until mixture forms a shaggy dough.

Flour your hands and transfer dough to a work surface.
Knead dough until it becomes smooth and elastic, about 3 to 5 minutes.
If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead.
Wrap dough ball in plastic, and let it rest about 30 minutes.

When dough has rested, divide into 4 equal pieces.
Cover 3 pieces with a dish cloth while you work the first piece.
Roll into a small log about the thickness of a thumb, about 3/4 inch.
Divide each log into 6 equal pieces.
Roll each piece into a thin 3 ½-inch circle on a lightly floured surface to form the pot sticker wrappers.
Repeat with the remaining dough pieces.

To assemble the potstickers:
Lightly moisten the edges of a wrapper with your wet finger.
Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center.
Pinch together the remaining edges, forming "pleats" along one side.
Tap the potsticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan.
Transfer to a well-floured plate.
Repeat with remaining dough and filling.
To cook the dumplings:

Put a small amount of sesame oil in a skillet over medium-high heat.
Place about 6 or 7 potstickers in the hot oil, flat-side down.
Cook until bottoms are golden brown, about 2 minutes.
Drizzle in 8 tablespoons of water and quickly cover the pan; steam for 3 minutes.
Uncover; reduce heat to medium.
Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes.
Transfer to a warm serving dish.
Repeat with remaining pot stickers.
Serve with dippling sauce.

DIPPING SAUCE:
¼ cup seasoned rice vinegar
¼ cup soy sauce

How to Store PotStickers
Store leftover potstickers in an airtight container in the refrigerator for up to four days.
Reheat in the oven until warmed through.
If you want the crispy bottom, reheat in the oven until warmed through, then pan-fry in oil until crispy.

How to Freeze PotStickers
Uncooked potstickers are freezer-friendly.
Simply follow the recipe until the potstickers are assembled, but don't cook them yet.
Transfer the potstickers to a baking sheet and flash freeze them for a few hours (or until they're frozen solid).
Transfer the now-frozen potstickers to a zip-top freezer bag and freeze for up to three months.
When you're ready to eat, there's no need to thaw the potstickers. Simply follow this recipe to cook them from frozen. However, you may need to add a few minutes of cook time to account for the frozen temperature.