Crispy Sesame Pork and Mushroom Potstickers

Steps

1. Bring 160 g of the water to a boil. Make the dough: stir the flour and salt in a bowl, pour in the just-boiled water and mix with chopsticks until shaggy, then knead 5 minutes until smooth. Cover and rest 30 minutes.
2. Meanwhile, heat half the canola oil (about 14 g) in a large nonstick skillet over medium-high heat and cook the mushrooms 6 to 8 minutes until browned and dry. Cool on a plate.
3. Make the filling: in a bowl mix the pork, cooled mushrooms, three-quarters of the green onion, half the ginger, the garlic, half the soy sauce, half the toasted sesame oil, the black pepper, the cornstarch and 30 g of the water, stirring in one direction until sticky.
4. Make the soy ginger dip: stir together the remaining half of the soy sauce, the cider vinegar, the honey, the remaining half of the ginger, the remaining half of the toasted sesame oil, the remaining quarter of the green onion and the sesame seeds. Set aside.
5. Roll the dough into a log, cut into 32 pieces and roll each into a thin 3½-inch round, keeping the rest covered.
6. Fill each wrapper with a heaping teaspoon of filling, fold in half and pleat one side to seal.
7. Wipe the skillet, then heat a quarter of the canola oil (about 7 g) over medium heat. Add half the potstickers flat side down and fry 2 to 3 minutes until golden underneath.
8. Add 50 g of the water, cover and steam 6 to 7 minutes until the water is gone and the filling reaches 160°F (71°C). Uncover and crisp 1 minute.
9. Wipe the skillet and repeat with the last quarter of the canola oil, the remaining potstickers and the last 50 g of the water. Serve hot with the soy ginger dip.