Crispy Cabbage, Carrot and Mushroom Potstickers

Steps

1. Make the dough: put the flour and salt in a bowl, stir in 150 g of the water (just-boiled) with chopsticks, then 70 g room-temperature water, and knead 5 minutes until smooth. Cover and rest 30 minutes. Keep the remaining 110 g water at room temperature for steaming.
2. While the dough rests, prepare the filling vegetables: chop the mushrooms, shred the cabbage, grate the carrot and ginger, slice the green onion, mince the garlic, and thaw and chop the edamame.
3. Heat one-third (10 g) of the canola oil in a large nonstick skillet over medium-high heat. Cook the mushrooms 5 minutes until their liquid evaporates, add the cabbage, carrot and garlic, and cook 3 minutes until wilted. Add the beaten egg and stir until softly scrambled and fully set, about 2 minutes, cooked to 160°F (71°C). Transfer to a bowl and cool 10 minutes; wipe out the skillet.
4. Finish the filling: stir in the edamame, three-quarters of the green onion, two-thirds of the ginger, 25 g of the soy sauce, the toasted sesame oil and the black pepper.
5. Make the soy ginger dip: in a small bowl stir together the remaining 20 g soy sauce, the cider vinegar, the remaining third of the ginger and the remaining quarter of the green onion.
6. Roll the dough into a log, cut into 32 pieces, and roll each into a thin 3½-inch round on a lightly floured surface.
7. Spoon a heaping tablespoon of filling onto each wrapper, fold in half and pleat the edges to seal, setting each on its flat base.
8. Heat another third (10 g) of the canola oil in the skillet over medium heat. Add half of the potstickers flat side down and fry 2–3 minutes until golden underneath.
9. Pour in half (55 g) of the reserved room-temperature water, cover at once and steam 6 minutes until the wrappers turn translucent. Uncover and cook 1–2 minutes until the water is gone and the bottoms re-crisp.
10. Repeat with the last third (10 g) of the canola oil, the remaining potstickers and the remaining 55 g reserved water. Serve hot with the soy ginger dip.