Whole shrimp potstickers with rice vinegar dipping sauce

Make a well in all-purpose flour, add salt and very warm water (about 130 degrees) and stir with a wooden spoon into a shaggy dough.

Knead on the work surface, adding flour if necessary, until very soft but not super sticky; knead, roll and stretch a few minutes more until smooth and fairly elastic.

Cover with plastic and rest at room temperature about an hour so the dough relaxes and the flour hydrates.

Toss peeled, deveined large shrimp with sliced green onions, minced garlic, soy sauce, a hint of sesame oil and a little sriracha until evenly coated.

Cover and refrigerate about 30 minutes; not much longer, since the salt in the soy changes the shrimp's texture.

Stir seasoned rice vinegar with a little soy sauce, a spoon of sambal and sliced green onions for the dipping sauce; set aside.

Cut off a small piece of dough, roll into a ball, press into a disc and roll out with a rolling pin to a circle about an eighth of an inch thick, flouring as needed.

Moisten the edge with cold water, place one shrimp in the middle with a little extra green onion and garlic, press a seam across the top, trim excess dough (it can be reused) and seal; crimp if wanted.

Heat a nonstick pan over medium-high with a little oil; place the potstickers flat side down and cook about one minute.

Add a little butter and cook about 30 seconds more, until the bottoms are golden brown.

Add a couple tablespoons of water, cover with the lid and steam about two minutes, until most of the water has evaporated.

Serve browned side up with the dipping sauce.