Crawfish Potstickers

In a large bowl, add warm water to flour. Stir well, then add cold water. Knead dough, cover it with a towel and let sit at least 20 minutes.

In a bowl, mix together crawfish, egg, cornstarch, wine, bok choy, green onion, ginger, soy and sesame oil.

Turn dough onto a lightly floured cutting board and knead until it is smooth. Cut dough into equal pieces. Use your hand to flatten each piece of dough. Roll it into a thin pancake approximately 3" across.

Place 1 Tb. crawfish mixture in the center of the dumpling. Fold the skin in half, forming a semicircle or half-moon shape. Press to seal edges.

Heat a skillet and add 3 Tb. oil. When oil is ready, add dumplings. Make sure dumplings do not touch. Cover the pan and cook dumplings on high heat for 5 minutes.

Sprinkle with cold water, cover and cook for 5 minutes more (Adding cold water will steam top of dumplings). Repeat until bottom of dumplings are a golden-brown color (usually 3 times).

Serve dumplings immediately with soy sauce.