Jumbo Potstickers

The dough. Put the sifted flour into a large food processor, switch on and slowly add water. When it forms a ball, stop and transfer to a floured board and knead for 2-3 minutes. Place in a bowl, cover with plastic, and let rest for 30 minutes.

The filling: Soak the dried mushrooms in warm water for 20 minutes. Strain, reserving the mushrooms and soaking water separately. Remove and discard the mushroom stems; coarsely chop the rest. On a large, flat surface, spread out each of the ingredients evenly in the following order: shrimp, shitakes, ginger, onion, sesame oil, say sauce and arrowroot. Use a chopping motion with a chefís knife or a cleaver to mix all the ingredients together on the cutting board.

To assemble: Divide the dough into 8 pieces. Roll each piece into a ball and then roll out into a very thin 6 inch circle. Put 2 rounded tablespoons of the filling in the center of the circle. Fold in half, making a half-moon shape, and crimp the edges firmly. Repeat for the remaining dough.

The Bao Syang: Pour the oil into a high-sided skillet and fry the potstickers with the garlic, ginger, onions and chili flakes, without turning, until the potsticker bottoms are brown. Pour the reserved soaking liquid in, cover, and pan steam for 10 minutes.

The sauce: Mix the soy sauce, sesame oil, lime juice, and onion together in a large bowl and pour into individual dipping bowls.

To serve: Place 2 pot stickers one ach plate and serve with the dipping sauce.