The potsticker dough may reach a better consistency if the water is slightly warm. Boil 1/3 cup (80 mL) water, then remove from heat and add 2/3 cup (160 mL) room temperature water. Alternatively, heat 1 cup (240 mL) water on low heat and remove from heat after one to three minutes. If the water begins to simmer or boil, remove from heat and let cool to slightly above room temperature before using. While none of these ingredients are required to make guo tie, some recipes call for salt, vegetable oil, and/or egg. Stirring roughly 1/4 tsp (1 mL) salt (or a small pinch) into the water may add flavor. The other optional ingredients should be added to the flour instead, before you continue to the next step. Mix the flour with 1 tsp (5 mL) vegetable oil and/or 1 small egg to add flavor and help the dough stick together. Continue as usual, but be aware that the egg will add more liquid to the dough, so you will probably not end up using all your water in the next step. If this is your first time making potstickers, you may wish to skip this step to keep things simple. If the wrappers fall apart or taste too bland, you may add one or more of these ingredients in your next attempt. Put 2 cups (480mL) all-purpose flour into a large bowl. Add the warm water a little at a time, stirring the ingredients together with chopsticks or a wooden mixing spoon. Stop adding water once the dough feels slightly sticky, and there is no more dry flour visible. Depending on the brand of flour and the humidity in your kitchen, you may not need to use all of the water you prepared. Keep the extra water around during the next few steps in case the dough dries out. Once the dough becomes too sticky to stir, place the dough on a clean, lightly floured surface and knead the flour and water together. The dough should become smooth within a few minutes of kneading. Stop when the dough has no lumps and can be formed into a ball.  Add a light dusting of flour to the work surface or your hands if the dough sticks to them. Knead in more flour if the dough is too wet to work with. If you see dry flour that isn't mixed into the dough, or if the dough won't stick together into a ball, add a little more warm water and knead it in. Remember to wash and dry your hands thoroughly before you begin kneading. Wrap the dough in plastic wrap or place it in a small bowl and cover it with plastic wrap or a damp cloth. This will trap the moisture released by the dough and cause it to soften. Let the dough sit for at least 10 minutes, and preferably for half an hour. To save time, make the filling while you wait. This step does not have to be precisely timed, so return to the dough once you are done making the filling. Return to the dough after it's had enough time to "relax," or soften into an easily manipulated ball. Pull it apart into small pieces, each one using about 1/20th of the total dough. You may find it easier if you first divide the dough into four large pieces, then cut each of these large pieces into five smaller ones. Alternatively, you may use your hand to roll out the entire ball of dough into a long log 1 inch (2.5 cm) thick. Cut this log into discs 1/2 inch (1.25 cm) wide. Sprinkle flour over a flat, clean counter or cutting board to prevent the dough from sticking. Use a rolling pin to flatten each piece of dough over this surface, creating circles about 3 inches (7.5 cm) across. Use smaller circles if the dough breaks apart or looks translucent, as the dumplings may fall apart if they are rolled too thin.  You can speed up the rolling process by using the heel of your palm to flatten each piece of dough into a roughly circular shape before you roll it out more thoroughly. Filling the potstickers may be easier if you keep the center of the circle thick and the outside edges thin. After each circle is finished, sprinkle both sides generously with flour to prevent sticking, and add it to the stack of finished dough circles. Your dumpling wrappers are now complete. Cover wrappers with a damp paper towel to keep them moist as you work. Once you have made the wrappers, it is best to fill them immediately before they dry out. Store unused wrappers in the fridge if you will use them within a few days, or freeze them and use any time in the next few months.
उबले पानी और साधे पानी को मिलायें: वैकल्पिक सामग्री मिलाने के बारे में विचार करें: पानी को धीरे-धीरे करके आटे में डालकर, आटा गूंध लें: आटे को अपने हाथों से गूंधे, जबतक वह मुलायम न हो जाएं: आटे को ढककर 10-30 मिनट के लिए अलग से रख दें: लोई के अंदाजन 20 हिस्से कर लें: हर एक लोई को गोल आकार में बेलें: हर लोई पर सूखा आटा छिड़के: रैपर को नम रखें: