Pot stickers

1. To make the dough: place the flour in a large mixing bowl. Slowly pour the boiling water into the flour, stirring continuously with a pair of chopsticks. Once all the water is incorporated, move the dough to the counter and knead for 5 minutes. Add more (cold) water if necessary to create a smooth dough consistency. Return the dough to the bowl and cover, and let sit for 30 minutes to 1 hour. Then, roll the dough out into round disks about 1/4 inch thick. A pasta rolling machine works well here - if the dough is too sticky, lightly dust each piece with flour.

2. To make the filling: heat 1 tbsp vegetable oil and 1 tbsp sesame oil in a large skillet on high heat. Once the oil is hot, add the garlic and simmer for 30 seconds. Add the onion and simmer for 2 minutes. Add the pork and cook for 10 minutes, stirring and chopping to break up the pork. Add the carrot and cabbage and stir. Add the ponzu sauce, soy sauce, and sriracha, plus freshly ground black pepper to taste, and stir. Reduce heat, cover and let simmer for 10 minutes.

3. Place a generous amount of filling on each disk, fold in half and crimp the edges with your fingers using a twisting motion. Once all the pot stickers are assembled, heat 1 tbsp vegetable oil and 1 tbsp sesame oil in a large skillet on high heat, then cook the pot stickers in the oil until browned on both sides, about 2 minutes per side. Add 1/8 cup water to the pan and cover (quickly so the steam doesn't escape) and let the pot stickers steam in the pan until all the water has evaporated. Remove the finished pot stickers from the pan. You will probably need to cook the pot stickers in 2 batches.

4. Serve with dipping sauce: I've heard soy sauce mixed with rice wine vinegar is good, or just use ponzu sauce. Personally, I like to mix sriracha with soy sauce and use that as the sauce.