Jiaozi, aka: Chinese Dumplings
  1. Dough Preparation: To a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour until the flour resembles loose crumbles. Pour in the cold water. Stir again until a shaggy dough begins to form. Knead the dough for a couple of minutes, tll everything is mixed well. Turn out the dough onto a clean work surface. The dough should be soft and elastic. Continue to knead your dough for another 3-5 minutes. Place the dough into a bowel, cover with a damp towel. Let rest for 20 minutes while you prepare the filling and the dipping sauce.
  2. The middle: In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt. Set aside while you move on to next step of recipe.
  3. In a separate bowl, mix the ground meat with soy sauce, ground pepper, rice wine and sesame oil. Add in the chives.
  4. Back to the cabbage – grab a handful of cabbage, squeeze hard to expel the water into the sink. Add the dry cabbage into the bowl with the rest of the filling ingredients. Mix well.
  5. Making the potstickers: Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp towel to prevent from drying out. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces. Take 1 piece, roll between palms to form ball. Squash between flat palms to flatten into disk. Use rolling pin to roll out to 3-1/2 inch diameter. Repeat for remaining dough. Fill and fold potstickers. Place folded potstickers on a floured piece of parchment.
  6. The Sauce: Mix together dipping sauce ingredients. Set aside until ready to serve.
  7. Cooking your potstickers: Heat a pan over medium heat, add potstickers, place lid on. Once they have browned on the bottom, add a ΒΌ cup of water, return lid to top and steam for 4- 6 minutes.
  8. Take out of pan and serve with dipping sauce.
  9. Enjoy!