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Traditional Potsticker Dumplings 煎餃 | The Dumpling Sisters

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1) Gourmet Dumpling House (Boston, MA)
2) Dumpling Palace (Boston, MA)
3) Dumpling Cafe (Boston, MA)

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1) Put flour in a medium bowl and add the water. Stir until a mushy dough forms and knead until smooth. Sprinkle the dough with flour, cover loosely with plastic wrap for 15 minutes
2) In a large bowl, knead the pork with the ginger, garlic, egg, and salt.
3) Line a baking sheet with wax paper and sprinkle with flour and quarter the dough. With a flour base, roll each one into a 12 inch rope. Cut each one into 12 pieces and roll into balls and sprinkle with flour. Roll 6 balls at a time to 3 1/2 inch rounds and brush off excess flour. Press the edges to seal filling. Put each dumpling onto the baking sheet.
4) In a skillet, heat 2 tablespoons of oil. Arrange half of dumplings in the skillet, facing up. Cook over high heat until bottoms are lightly browned. Add 1/2 cup of water, cover and cook until filling is cooked. Uncover and cook until bottoms are well browned and transfer to a plate. Cook the rest of the dumplings and it's ready to eat.

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Stuffed dumplings were invented by Zhang Zhongjian during the Han Dynasty. Zhang returned to his home during winter after a while and noticed that his neighbors had frostbite. To try and help them, he cooked up mutton, chili, and herbs and wrapped them in dough. He folded the dumplings to look like ears because the people had frostbite mainly around the ears. He then boiled them handed them out to his ill neighbors. Everyone loved the taste of Zhang's dumplings so much that they became a famous food.

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1) 2 1/2 cups of flour and more for sprinkling
2) 1 cup of water
3) 1 pound of pork
4) 1 tablespoon of minced ginger
5) 1 large minced garlic clove
6) 1 large lightly beaten egg
7) 1 teaspoon of salt
8) 1/4 cups of vegetable oil
- (no kimchi)

Source:
Grace Parisi: Pork and Kimchi Dumplings https://www.foodandwine.com/recipes/pork-and-kimchi-dumplings