Potsticker Dough

Potstickers are one of the most popular types of Chinese dumplings. Like boiled jiaozi, potstickers are made with a hot water dough. Hot water dough is one of the secrets to Chinese cooking - using boiling water gives the dough greater elasticity, so that it holds its shape better. Most recipes for boiled and steamed dumplings (such as jiaozi and siu mai) use a hot water dough.

2 cups all purpose flour, unbleached
1 cup boiling water

In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.

Divide the dough in half. Shape each half into a roll 12" long and cut each roll into ½" slices.

Roll 1 slice of dough into a 3" circle and fill with desired ingredients. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.

Makes 48.