Lacy-Skirt Pork Shoulder Mushroom Potstickers

Steps

1. Make the dough: stir 2 g of the salt into the flour in a bowl, pour in the 165 g of just-boiled water and stir with chopsticks into shaggy flakes. When cool enough to handle, knead 5 minutes until smooth, cover and rest 30 minutes.
2. Meanwhile heat the first third of the canola oil in a large nonstick skillet over medium-high heat. Cook the mushrooms 6–8 minutes until their liquid evaporates and they brown; spread on a plate to cool.
3. Make the filling: in a bowl, mix the pork shoulder, cooled mushrooms, green onion, ginger, two thirds of the garlic, 25 g of the soy sauce, the toasted sesame oil, the black pepper and the remaining 1 g salt. Stir in one direction until sticky.
4. Make the chili lime dip: stir together the lime juice, the remaining 10 g soy sauce, the remaining one third of the garlic, the red pepper flakes and the honey. Set aside.
5. Make the skirt slurry: whisk the cornstarch into the 160 g of cold water.
6. Roll the dough into a log, cut into 32 pieces and roll each into a thin 3½-inch round, keeping the rest covered.
7. Fill each round with a heaping teaspoon of filling, fold in half and pleat one side to seal into a crescent. Set on a floured tray.
8. Cook in two batches: wipe the skillet, heat the second third of the canola oil over medium heat, and set in half the dumplings flat side down. Fry 2 minutes until the bottoms are golden.
9. Stir the slurry, pour in half, cover and steam 7–8 minutes until the water is gone and the filling reaches 160°F (71°C).
10. Uncover and cook 2–3 minutes more until the starchy film fries into a crisp, golden lace. Loosen, invert onto a plate and keep warm.
11. Repeat with the last third of the canola oil, the remaining dumplings and the remaining half of the slurry. Serve with the chili lime dip.