Potstickers with Dipping Sauce

Can you say AH-MAZING!  Good heavens these potstickers are good!  I have made them twice in the last few weeks and I don't think life gets much better than homemade potstickers!  They are quite time consuming (especially if you make your own dough, which I did both times), but you can definitely purchase the wrappers from the grocery store and just make the filling and the sauce.  They were completely worth the time they took, and you can freeze them before cooking if you want to save some of them for later

Potstickers and Dipping Sauce:

slightly adapted from Food Origami

Makes between 24-30 potstickers

Potsticker Dough:

2 cups all-purpose flour

1/2 tsp salt

3/4 cup boiling water

Whisk the flour and salt together in a medium sized bowl.  Boil the water in a pot and then slowly add it to the flour/salt mixture.  Carefully stir in the water.  The mixture will be a little pebbly.  Knead the dough with your hands until relatively smooth for about 2 minutes.  Cover the bowl tightly with plastic wrap or put the dough in a sealed tupperware and let it sit for at least 15 minutes for up to 2 hours at room temperature.  Once the dough has set for at least 15 minutes, divide it into 4 equal parts and roll one of the sections out until it is very thin (an 1/8" or so) and with a cup, bowl or large biscuit cutter, cut out circles of the dough, lightly dusting flour on each one, so they don't stick together.  Repeat with remaining sections of dough until all the dough has been cut into circular shapes.

Potsticker Filling:  

1 cooked ground chicken breast

1 1/2 cup shredded green or purple cabbage

1/2 cup shredded carrot

1/2 tsp salt

1/2 Tbs sugar

1/2 Tbs sesame oil

1/2 Tbs rice vinegar

1/2 Tbs grated ginger

1 1/2 Tbs soy sauce

1 tsp minced garlic

1 Tbs cornstarch

Mix chicken, cabbage and carrot in a medium sized bowl.  Mix all other ingredients together in another small bowl then, pour over the chicken mixture and tossing, making sure all the chicken, cabbage and carrot are evenly coated in the sauce.

Once you have cut all the dough out, begin filling each dough circle with 1 Tbs of the filling, fold the dough in half to encompass the filling and pleat the edges to form a small packet with filling on the inside.  If the dough is having a hard time sticking, put a drop of water on your finger and run it along the outside edge of the dough and try again.  Continue until all dough circles have been formed into sealed packets.  At this point, you can freeze the packets for up to a month, or you can continue by cooking them.  To cook, pour 1 Tbs of canola oil into a frying pan and turn to medium low heat.  Once the oil has begun heating, put 8 or so of the potstickers in the pan (being sure they don't touch each other), and let cook until they begin to brown and crisp flipping half way through to ensure even cooking.  Pull them out of the pan and place them on a plate lined with a paper towel to absorb any extra oil.  Let cool slightly, and serve with dipping sauce!

Dipping Sauce: 

adapted from Allrecipes

1/4 soy sauce

1/2 tsp sesame oil

1/2 tsp minced garlic

1 Tbs water

2 Tbs hoisin sauce

1/4 tsp ginger powder

1/2 tsp white sugar

Mix all ingredients together in a jar or stir in a bowl.  Serve with potstickers.

And now, I should probably go make another batch... and so should you.

P.S. My Etsy shop giveaway ends tomorrow night, so you should go enter if you haven't already!  If you don't like giveaways, you can use the coupon code GIVEAWAY to save 15% in my shop.  That code will be good until Nov 22nd.