Perfect Pot Stickers

Recipe View 1 hrs To make the filling: In a mixing bowl, combine ground pork, green onions, garlic, ginger, 2 tablespoons plus 1 teaspoon soy sauce, sesame oil, and cayenne pepper. Add chopped green cabbage. Mix thoroughly with a fork until well combined. Lightly tamp down, cover with plastic wrap, and refrigerate for about an hour to chill.

Recipe View 35 mins To make the dough: In a mixing bowl, place 2 ½ cups of flour and kosher salt. Gradually pour in hot water while stirring with a wooden spoon until a shaggy dough forms. Flour your hands and transfer the dough to a work surface. Knead until smooth and elastic, approximately 3 to 5 minutes. If the dough is too sticky, sprinkle with a bit more flour (up to an additional 1/2 cup) and continue kneading. Wrap the dough ball in plastic wrap and let it rest for about 30 minutes.

Recipe View 10 mins Once the dough has rested, divide it into 4 equal pieces. Cover 3 pieces with a dishcloth while working with the first piece. Roll it into a small log about 3/4 inch thick. Divide each log into 6 equal pieces. On a lightly floured surface, roll each piece into a thin 3 ½-inch circle to create the pot sticker wrappers. Repeat with the remaining dough pieces.

Recipe View 20 mins Lightly moisten the edges of a wrapper with a wet finger. Place a small scoop of the ground pork mixture onto the center of the wrapper. Fold the two sides up and pinch them together in the center. Pinch together the remaining edges, forming 'pleats' along one side. Tap the pot sticker on the work surface to slightly flatten the bottom, creating a slight curve so it stands upright in the pan. Transfer to a well-floured plate. Repeat with the remaining dough and filling.

Recipe View 5 mins To make the dipping sauce: In a small mixing bowl, combine seasoned rice vinegar and soy sauce. Set aside.

Recipe View 10 mins Heat oil in a skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat-side down. Cook until the bottoms are golden brown, approximately 2 minutes. Drizzle in water and quickly cover the pan. Steam for 3 minutes. Uncover, reduce the heat to medium, and continue cooking until the water evaporates and the bottoms are browned and crunchy, about 1 or 2 minutes. Transfer to a warm serving dish. Repeat with the remaining pot stickers.

Recipe View 1 mins Serve the dumplings with the dipping sauce.