Combine flour, salt and shortening in a bowl. Gradually pour in the boiling water and mix to form firm dough. Flour your hands and knead the dough until smooth and soft on floured suface, then cover with damp cloth and refrigerate for one hour.
Grind all ingredients except the meat and chives to a smooth paste in a blender or food processor, then mix well with the meat and chicves, set aside.
Using a rolling pin, roll out teh dough on a floured surface until it is 3mm thick. Trim the edges to form a rectangle. Using a round cookie cutter, cut out 9cm circles.
Spoon 3/4 tablespoon of filling and roll into a ball. Place filling onto middle of one half of the circle. Dab the edges with some water and fold over circle over filling to enclose, forming a semicircle. Press firmly along the edges to seal.
Pull both ends of semicircle towards the middle, allowing the tips to overlap slightly. Press the overlapping ends lightly to seal. Set aside and cover with damp cloth. Repeat until all the dough or filling is used up.
Place the pot stickers in a skillet and fill 1/4 of the skillet with water. Cook over high heat untill all the water has evaporated and the bottoms of the pot stickers begin to brown, about one minute. Flip the pot stickers over to brown the top, then remove.
Serve warm, drizzled with vinegar and garnish with ginger and spring onion.
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