Continued from the previous post, here is the recipe to make your own wrappers. Again, the recipe below is adapted from one of our all time favorite Chinese recipe books, The Key to Chinese Cooking by Irene Kuo. Making fresh wrappers really make a difference in the taste and texture of the final potstickers. You should definitely try it out at least once!
2 cups all-purpose flour
1 cup boiling water
1. Mix flour and water in a large mixing bowl, until thoroughly mixed and a ball begins to form. (let sit while you make the filling)
2. Dust your work surface (and hands) with flour and pour the dough out onto it. Knead it for about 2-3 minutes, using the heels of your hands, until the dough is smooth. Continue to add some flour if it sticks to the surface or your hands.
3. Then, shape the dough into a log and roll it back and forth until it becomes a thin sausage (about 1 inch in diameter and 28 inches long). Cut it into 28 pieces.
4. Take each piece and press down on it with the palm of your hand. On a floured surface, roll it out into round pieces (about 3.25 inches in diameter) until all the pieces are complete.
5. Make dumpling with filling (See filling recipe here)