We had some leftover ground pork in the fridge so Jamie decided to whip up some pot stickers. The dough is super simple. Just flour and water. He just adds enough water to make a dough and kneads it till it's smooth. Then he rolls it into a long skinny log and then cuts off small bits that he forms into balls and rolls out into thin circles. I'm not really sure he knows what to season the meat with but he always mixes in some tofu. And no, not to stretch the meat. It actually helps create a smoother texture for the meat.
To cook the little dumplings of love, heat some oil in a flat pan. Place all the dumplings in the pan to create a nice browned sear. Once you're happy with the color on the bottoms of the dumplings, add in water to cover approximately 1/3 of the dumplings and cover. The steam will cook the dumplings. Once it all evaporates, feel free to move the dumplings around to sear all sides. Do not, I repeat, DO NOT try to move the dumplings with the water in the pan. You'll tear the skins. We dip these babies in a sauce made from soy sauce, red vinegar (found in the Asian aisle or white vinegar is fine) and Sambal hot sauce. Slice in some julienned fresh ginger and enjoy! I can eat these suckers everyday as long as there's enough ginger. Have a great Sunday!