Beef Dumpling

Sift flour into a medium mixing bowl. Slowly pour boiling water in flour while stirring with a wooden spoon. (Note: do not let the water cool before adding it to flour; it must be very hot in order to cook the starches.) Continue stirring until dough forms a ball. Remove dough onto a lightly floured work surface. While the dough is still quite warm, knead it until smooth. Roll it into a 1-inch wide cylinder and portion into 16 equal pieces. Roll pieces into balls; cover with a damp paper towel until ready to fill.

In a medium bowl, combine mushrooms, cabbage, ground meat, Chinese sausage, ginger, cilantro, chicken stock, oyster-flavored sauce, sesame oil, cornstarch and white pepper. Mix well.

In a small bowl, combine soy sauce, chili garlic sauce, black vinegar, sesame oil and sugar. Stir until sugar dissolves. Set aside.

On a lightly-floured work surface, flatten a ball of dough with the palm of your hand. Using a rolling pin, roll it into a thin disk. Place a heaping tablespoon filling into the center of the disk, bring the sides together and seal only the top, leaving opposite sides open and filling exposed. Place dumpling, seam-side up, on a plate, pressing down lightly to give it a flat base. Cover with a damp paper towel while filling the remaining dumplings.

Place a 10-inch non-stick frying pan over medium heat until hot. Add 1 1/2 tablespoons of the oil, swirling to coat the sides. Place half of the potstickers, seam-side up, into pan. Cook until bottoms are golden brown, about 1 1/2 to 2 minutes. Add 1 cup water; reduce heat to low and cook, covered, until all liquid is absorbed, about 5 to 6 minutes. Repeat with remaining potstickers, oil and water.