Chicken Thigh Cabbage-Ginger Potstickers, Chili Lime Dip

Steps

1. Make the dough: put the flour and 1 g of the salt in a bowl, pour in the 170 g portion of just-boiled water and stir with chopsticks until shaggy. When cool enough to handle, knead 5 minutes until smooth, cover and rest 30 minutes.
2. Meanwhile, toss the cabbage with the remaining 3 g of salt and let stand 10 minutes, then squeeze out as much liquid as you can.
3. Make the filling: mix the chicken thigh, squeezed cabbage, ginger, garlic, the 35 g portion of green onion, the 25 g portion of soy sauce, the toasted sesame oil and the cornstarch, stirring in one direction until sticky. Chill until ready to fill.
4. Make the chili lime dip: stir together the lime juice, the remaining 15 g of soy sauce, the red pepper flakes, the honey, the remaining 10 g of green onion and the cilantro. Set aside.
5. Divide the dough into 32 pieces and roll each into a thin 3½-inch round, keeping the rest covered. Spoon about 1 tablespoon filling into the center, fold into a half-moon and pleat one side to seal. Set on a floured tray.
6. Heat half of the canola oil in a large nonstick skillet over medium-high heat. Add half of the potstickers flat side down and fry 2–3 minutes until the bottoms are golden.
7. Pour in half of the 130 g steaming water, cover at once, lower to medium and steam 6–7 minutes until the water is gone and the filling reaches 165°F (74°C). Uncover and fry 1 minute more to recrisp.
8. Repeat with the remaining half of the canola oil, the remaining potstickers and the remaining half of the steaming water. Serve hot, crispy side up, with the chili lime dip.