Pork and cabbage potstickers

Combine a pound of ground pork with minced garlic, sliced green onions, finely chopped ginger, soy sauce, a touch of sesame oil, cayenne and finely chopped green cabbage; mix with a fork rather than the hands so the meat is not overworked or warmed.

Pat down, wrap in plastic and refrigerate while making the dough.

Stir a couple cups of all purpose flour and a little salt with hot water using a wooden spoon to a shaggy dough.

Knead on a work surface three to five minutes, adding flour if sticky, until smooth and elastic and it springs back.

Wrap in plastic and rest 30 minutes at room temperature.

Divide into four, roll each into a rope about the thickness of a thumb and cut each into six.

Roll each piece into a ball, flatten and roll out to about three and a half inches wide.

Moisten the outer half inch with water, scoop filling into the center, press the center together and pinch and press along one side to pleat and seal; flatten the bottom and curve the ends back. Set on a well-floured plate.

Heat a couple tablespoons of oil in a non-stick pan over medium-high; fry the potstickers flat side down about two minutes until golden.

Add a couple tablespoons of water, cover and steam about three minutes.

Uncover, turn to medium and cook a couple of minutes more until the water is gone and the bottoms are crisp and golden.

Plate fried side up with green onions and a dipping sauce of equal parts rice vinegar and soy sauce.