2 cups all-purpose flour, sifted
2/3 cup water - approximately

7 dried shitake mushrooms
1 1/2 cups warm water
1 pound small shrimp, peeled, deveined and coarsely chopped
1/2 teaspoon grated gingerroot
1/2 cup very finely chopped scallions - green part only
1 teaspoon sesame oil
1 tablespoon low-sodium soy sauce
2 tablespoon arrowroot

Bao Syang
1 teaspoon olive oil
3 cloves garlic, smashed
5 quarter-size pieces of gingerroot
1 bunch scallions - finely sliced
1 teaspoon red chili flakes
1 1/2 cups shitake mushroom water - reserved from reconstituting the dried mushrooms

Dipping Sauce
2 tablespoons low sodium soy sauce
1/2 teaspoon lime juice
1 tablespoon finely sliced scallions


1. The dough. Put the sifted flour into a large food processor, switch on and slowly add water. When it forms a ball, stop and transfer to a floured board and knead for 2-3 minutes. Place in a bowl, cover with plastic, and let rest for 30 minutes.

2. The filling: Soak the dried mushrooms in warm water for 20 minutes. Strain, reserving the mushrooms and soaking water separately. Remove and discard the mushroom stems; coarsely chop the rest. On a large, flat surface, spread out each of the ingredients evenly in the following order: shrimp, shitakes, ginger, onion, sesame oil, say sauce and arrowroot. Use a chopping motion with a chef�s knife or a cleaver to mix all the ingredients together on the cutting board.

3. To assemble: Divide the dough into 8 pieces. Roll each piece into a ball and then roll out into a very thin 6 inch circle. Put 2 rounded tablespoons of the filling in the center of the circle. Fold in half, making a half-moon shape, and crimp the edges firmly. Repeat for the remaining dough.

4. The Bao Syang: Pour the oil into a high-sided skillet and fry the potstickers with the garlic, ginger, onions and chili flakes, without turning, until the potsticker bottoms are brown. Pour the reserved soaking liquid in, cover, and pan steam for 10 minutes.

5. The sauce: Mix the soy sauce, sesame oil, lime juice, and onion together in a large bowl and pour into individual dipping bowls.

6. To serve: Place 2 pot stickers one ach plate and serve with the dipping sauce.

Potstickers are otherwise known as dumplings. Graham Kerr shows you how to make your own dough and fills the dumplings with shrimp. You can easily make your own fillings for these steamed treats.

Jumbo Potstickers
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