Potstickers

Method

Make the dough by combining flour with boiling water, stirring until cool enough to handle, then knead for 5 minutes until smooth; cover and rest for 30 minutes. For the filling, mix pork mince with cabbage, spring onions, ginger, garlic, soy sauce, sesame oil and salt. Roll dough into a cylinder and divide into 16 equal pieces, then roll each piece into a thin 8cm circle. Place 1 tablespoon filling in the centre of each wrapper and fold into a half-moon, sealing the edges and creating pleats along the curved edge. Heat vegetable oil in a large frying pan over medium-high heat, add potstickers in a single layer and fry for 2-3 minutes until the base is golden. Pour in water, cover immediately with a lid, and steam for 6-8 minutes until the liquid has evaporated and the dumplings are cooked through. Serve hot with a dipping sauce of soy sauce, rice vinegar and sesame oil.