Tofu, Mushroom and Carrot Potstickers with Chili Lime Dip

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 knead until smooth, about 5 minutes. Cover and rest 30 minutes.
2. While the dough rests, heat one-third of the canola oil (10 g) in a large nonstick skillet over medium-high heat. Add the mushrooms and cook until browned and dry, about 8 minutes. Add the garlic and ginger and cook 1 minute, then spread on a plate to cool.
3. In a bowl, mix the cooled mushrooms with the tofu, carrot, two-thirds of the green onion, 25 g of the soy sauce, the toasted sesame oil and the cornstarch.
4. Make the chili lime dip: stir together the lime juice, the remaining 15 g soy sauce, the red pepper flakes, the honey and the remaining third of the green onion. 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. Spoon about 1 tablespoon of filling onto each wrapper, fold in half and pleat the edges to seal, then stand each potsticker on its flat base.
7. Wipe the skillet, heat half of the remaining canola oil (10 g) over medium-high heat and add half the potstickers flat side down. Cook until the bottoms are golden, about 2 minutes.
8. Pour in half of the remaining water (70 g), cover at once and steam until the wrappers turn translucent and the water is gone, about 6 minutes. Uncover and fry 1 more minute to re-crisp.
9. Repeat with the last of the canola oil (10 g), the remaining potstickers and the last of the water (70 g). Serve hot with the chili lime dip.