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Ingredients
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Dough
Filling
Candied Ginger Mustard
Method
Dough
- 1
Prepare the dough
In a mixing bowl, combine the all-purpose flour and salt. Gradually add the boiling water while stirring with a fork. Once the dough begins to come together, use your hands to knead it until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
Filling
- 2
Make the filling
In a large bowl, combine the ground pork, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix until well combined and set aside.
Assembly
- 3
Form the potstickers
Divide the rested dough into small pieces, about the size of a golf ball. Roll each piece into a thin circle, about 3 inches in diameter. Place a tablespoon of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, and crimp the edges to seal.
Cooking
- 4
Cook the potstickers
Heat a non-stick skillet over medium heat and add a tablespoon of oil. Place the potstickers in the skillet in a single layer, making sure they aren't touching. Cook for about 2-3 minutes until the bottoms are golden brown. Carefully add 1/4 cup of water to the skillet and cover immediately. Let them steam for about 5 minutes or until the water has evaporated.
- 5
Finish cooking
Remove the lid and continue to cook for an additional 2 minutes to ensure the bottoms are crispy. Transfer to a plate and repeat with remaining potstickers.
Candied Ginger Mustard
- 6
Prepare the dipping sauce
In a small bowl, mix together the Dijon mustard and chopped candied ginger until well combined. Adjust the amount of candied ginger according to your taste.