You can shave off some extra steps by using pre-made wonton wrappers, but this dough is fail-proof, is worth the time, and makes nice fat dumplings.
|2 c||flour (all-purpose)|
|1 c||boiling water|
|1⁄4 lb||Swiss chard (washed, dried, and finely chopped)|
|2 t||salt (divided)|
|3⁄4 lb||pork butt (finely chopped)|
|6||shiitake mushrooms (fresh, finely chopped)|
|1 bn||scallions (greens only, finely chopped)|
|2 T||ginger (grated, divided)|
|1 c||cilantro (leaves and stems, roughly chopped)|
|1||poblano chili (chopped)|
|5 T||soy sauce (divided)|
|2 T||sesame oil (divided)|
|1 T||cornstarch (heaping)|
|1 t||white pepper|
|2 T||canola oil|
|1 T||rice wine vinegar|
Begin by making the dough for the pot-stickers. Place the flour in the bowl of a food-processor, then, with the motor running, pour in 1 cup of still-boiling water. Run until it comes together. Turn the dough onto a lightly floured counter-top and knead for a few minutes, until the dough is stretchy and elastic. Place in a bowl, cover, and set aside to cool.
Place the Swiss chard in a strainer over a large bowl. Toss with a teaspoon of salt and allow to drain for 15 minutes.
Place the pork butt in a large mixing bowl. Add the shiitake mushrooms, scallion greens, 1 tablespoon of the ginger, cilantro, poblano, sherry, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, cornstarch, egg white, remaining salt, and white pepper. Stir well to combine. Squeeze the salted chard dry and add it to the pork mixture. Fold in the chard, and place the filling in the fridge, covered, for about an hour.
Divide the pot-sticker dough in half. Roll each half into a log 12" long. Slice the dough into 1/2" pieces. With a rolling pin, roll each piece into a circle about 3" in size.
Place a tablespoon of the pork filling in the center of each circle. Fold in half to make a crescent, pressing the edges together. Fold the two corners into each other to make a pouch. The dough should stick together to make a nice seal, but use a little water if you're having trouble making them stick. Repeat with the remaining filling and dough.
Heat the oil in a non-stick skillet over medium-high heat. Arrange the dumplings flat side down, slightly overlapping. Depending on the size of your skillet, you may need to cook the dumplings in batches. Add a quarter inch of water, cover the skillet, and bring to a boil. Turn the heat to low. When the water has evaporated, about 7-8 minutes, remove the lid. Let the dumplings brown in the oil and fat and remove when nice and crunchy.
While the pot-stickers are cooking, make a quick sauce by whisking together the remaining soy sauce, remaining ginger, sesame oil, and rice wine vinegar.
Serve pot-stickers hot with the dipping sauce.