Chicken, Mushroom and Scallion Potstickers

Steps

1. Make the dough: put the flour and salt in a bowl and stir in the 160 g just-boiled portion of the water with chopsticks until shaggy. Knead 5 minutes until smooth, cover and rest 30 minutes at room temperature.
2. While the dough rests, heat the 4 g portion of the canola oil in a large nonstick skillet over medium-high heat and cook the mushrooms 5–6 minutes until their liquid evaporates and they brown. Spread on a plate to cool.
3. Make the filling: in a bowl combine the chicken, the cooled mushrooms, three-quarters of the green onion, half of the ginger, the garlic, half of the soy sauce, half of the toasted sesame oil, the black pepper and the cornstarch. Stir in one direction until sticky. Chill until needed.
4. Make the soy ginger dip: stir together the remaining half of the soy sauce, the remaining half of the ginger, the cider vinegar, the honey, the remaining half of the toasted sesame oil and the remaining quarter of the green onion. Set aside.
5. Roll the dough into a log and cut into 32 pieces. Keeping the rest covered, roll each piece into a thin 3½-inch round, thinner at the edges.
6. Fill each wrapper with a heaping teaspoon of filling, fold in half and pleat one side to seal into a crescent. Set on a lightly floured tray, flat side down.
7. Heat a 12 g portion of the canola oil in the skillet over medium heat. Add half of the potstickers flat side down and fry 2–3 minutes until the bottoms are golden.
8. Pour in an 85 g portion of the water, cover at once and steam 7–8 minutes until the water is gone and the filling reaches 165°F (74°C). Uncover and fry 1 minute more to recrisp.
9. Wipe the skillet and repeat with the last 12 g of the canola oil, the remaining half of the potstickers and the last 85 g of the water. Serve hot, crisp side up, with the soy ginger dip.