YIELD: 30-40 pot stickers
Whisk together all the dry ingredients for the wrappers in a medium bowl. Pour in the warm water and mix together with a fork until shaggy and loose.
Knead the dough for 2-3 minutes by hand until it forms a smooth ball. Place a damp cloth or paper towel on the dough to keep it from drying out.
Mix all the filling ingredients together in a bowl and set aside.
Roll out balls of dough about 15g each, using a rolling pin and tapioca starch. Keep the wrappers covered under a damp cloth while working.
To assemble the dumplings, add a tablespoon of filling into the center of a wrapper, using your fingers wet the edge of the wrapper and create pleats.
Cook the dumplings immediately or else freeze them for later.
Heat a nonstick pan with a tablespoon of oil, over medium-high heat. Add the pot stickers, making sure they don’t touch. Pan-fry for 2-3 minutes until the bottoms are golden brown.
Add a quarter cup of water and quickly cover the pan with the lid. Reduce heat to medium and cook for 5-6 minutes. The filling should be at least 165°F inside.
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