1. To a large bowl, measure in the flour and salt, give it a little stir. Add the just-boiled hot water (tip: water in a coffee cup, microwaved until just about to boil is just fine). Quickly stir with a wooden spoon.
2. Once it becomes a crumbly mixture, add in the ice cold water. Quickly stir vigorously until the flour becomes a scraggly mess.
3. Put your wooden spoon down and it’s time to work the dough with your hands. Begin kneading the dough in the bowl, working to pick up all of the dough on the sides of the bowl. Use the heel of your hand to knead. This should take 2 minutes. You’ll see the dough turn from crumbly to forming a large ball of dough.
4. Once you’ve got a rough ball of dough (and there’s barely any dough left in the bowl) turn the dough out onto your clean work surface to continue kneading. You shouldn’t need any additional flour on your counter, the hot water makes the dough much easier to work with and less sticky. But, if the dough really sticks to your counter, feel free to use a small amount of flour to dust the surface. Remember to use the heel of your hands and the meaty parts of your thumbs. In kneading, there are no fingers involved.
5. Knead, push, rotate, fold and repeat. In just a couple of minutes, your dough will become smoother. It’s not quite ready yet, so keep kneading. After 3-5 minutes of kneading, it should be ready. Smooth, stays round, firm yet gives slightly when poked and will ease back very slowly.
6. Form dough into a ball, place ball in bowl and cover with a barely damp paper towel to keep dough soft and moist while resting. Cover with plastic wrap. Let rest for 20 minutes on the counter. While the dough rests, we’ll make the potsticker filling.
1. In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if using.) Set aside while you move on to next step of recipe.
2. In a separate bowl, mix the ground pork with soy sauce, ground pepper, cornstarch, rice wine (if using) and sesame oil. Add in the chives and water chestnuts.
3. 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. You can cook a spoonful of filling in a small frying pan for a taste, if you'd like.
Prepare the wrapper:
1. Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp paper towel to prevent from drying out.
2. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces.
3. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. 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. Try to make the edges of wrapper thinner than the center. Repeat for remaining dough. *Keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out.*
4. Put a heaping teaspoon of filling into the middle of each pot-sticker.
5. Fold the wrapper over the filling (like a taco) and pinch the middle. Pleat one side of the wrapper and fold toward the middle, pinching to secure, repeat move focusing on one side at a time. There should be 3 pleats on the right side of the dumpling and 3 pleats on the left side. *Holes can cause the filling to fall out so squeeze them shut.*
6. Place completed potstickers on a baking sheet. If not cooking them right away be sure to line the baking sheet with tin foil or parchment paper dusted with flour to avoid sticking.
1. Heat a nonstick frying pan (or sauté pan) over medium heat. Swirl in a little cooking oil, not too much, just enough to swirl and coat the bottom of the pan. Once the oil starts to get hot, lay the potstickers in a single layer. They can touch, but don’t overcrowd – the dumplings will expand as they cook and you want to give them plenty of space so that the bottoms can brown properly.
2. Let cook for 1-2 minutes. While they are browning, get 1/4 cup of water and the pan’s lid ready – you’ll need these at your side shortly. Peek underneath a dumpling to give it a look. If the bottom isn't brown yet, cook them a little longer.
3. Check a couple of different dumpling bottoms – sometimes your pan can cook unevenly. When the bottoms are browned, grab your 1/4 cup of water in one hand, and the lid in the other. Carefully and slowly pour in the water (it might splatter a bit) and immediately cover with the lid to trap the steam.
4. Let cook for 2 minutes. Then, open the lid. There should be lots of water bubbles as the water heats up and steams. The steam cooks the dumplings on the inside. Keep the lid off and let the water continue to cook and evaporate. Cook, uncovered until all the water has evaporated and the bottoms are crisped and browned.
5. Repeat with the remaining potstickers. In between batches, just wipe down the pan with a paper towel – there’s no need to wash the pan – but make sure there’s no water in the pan.