Homemade Asian Pork Potstickers with Handmade Wrappers

Ingredients

Filling:
• 1 lb. (or 450g) ground pork
• 1 1/2 cups shredded cabbage
• 1 small red bell pepper, finely chopped
• 1/2 tablespoon freshly grated ginger
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1 teaspoon chile garlic sauce or siracha
• 1 tablespoon hoisen sauce
Wrappers:
• 6 - 7 cups flour
• 1 teaspoon salt
• 2 - 2 1/2 cups hot water
• water and oil for pan

Instructions

1. Soak cabbage in a bowl of cold salt water to draw the water out. Meanwhile, combine all other ingredients for filling in a large bowl and mix well. Drain cabbage and sqeeze as much moisture out as possible with a clean towel.
2. For the wrappers, combine 6 cups flour, salt, and 2 cups of hot water in a bowl. Stir until it comes together into a dough. Add more water of flour as needed until dough is workable but doesn't stick to your fingers.
3. Divide the dough into small balls, about 2 teaspoons each. On a lightly floured surface flatten each ball with rolling pin into a circle, about 4 inches in diameter.
4. To assemble, rub edges of wrapper with water and spoon 2 tablespoons of filling onto center. Fold wrapper in half over filling and press edges together to seal. Repeat with all potstickers.
5. To cook, pre-heat oven to 200 degrees F. Grease a large skillet or wok and lay a single layer of potstickers on it over medium-high heat. Cook for about 2 minutes, then poor 1 cup of water into pan and cover with lid. Cook covered for about 2 minutes longer. Remove one from pan and cut open to check for doneness. If the pork is cooked remove potstickers from pan, if not return to pan and continue cooking a few minutes longer until done. Remove from pan to a baking sheet and place in oven to keep warm. After removing the first batch from pan poor water in to deglaze it. Drain and grease again before next batch. Repeat until all potstickers are done.
6. Serve with soy sauce or your favorite asian sauce.

Notes