| 1 |
In a medium bowl, stir together the 2 cups flour and the salt. Pour the boiling water slowly into the flour mixture, stirring constantly. Stir until combined. Stir in the 1/4 cup cold water. |
| 2 |
When dough is cool enough to handle, on a well-floured surface, knead in the 3 tablespoons flour until dough is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Return dough to bowl; cover with a damp towel. Let sand for 15 minutes. |
| 3 |
Turn dough out onto floured surface. Divide dough into three equal portions. Roll each portion to 1/8-inch thickness. With a 3-inch round cutter, cut each portion into 10 rounds, rerolling as needed. |
| 4 |
For each pot sticker, spoon about 2 teaspoons of desired filling in center of a dough round. Fold in half across filling; pinch edges to seal. Hold pot sticker, pinched side up, and press gently to slightly flatten the bottom. Transfer to a floured baking sheet. Cover with a dry towel. |
| 5 |
In a 12-inch skillet, heat oil over medium-high heat about 1 minute or until hot. Add half of the pot stickers, pinched side up, making sure edges do not touch. Cook in hot oil about 1 minute or until bottoms are light brown. Reduce heat. |
| 6 |
Add 2/3 cup water to skillet. Cover and cook for 10 minutes. Uncover and cook for 2 to 3 minutes more or until the water evaporates. Cook pot stickers, uncovered, for 1 minute more. Using a wide spatula, gently remove pot stickers from skillet. Keep warm in a 300 F. oven while cooking remaining pot stickers. Serve warm with desired sauce. |
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