ZEN CHICKEN POT STICKERS - menu description
Source: T.G.I Friday's

Fire-grilled dumplings stuffed with minced chicken and vegetables. Sprinkled with pico de gallo and served with a sweet & tangy Szechwan dipping sauce.

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TGI FRIDAY'S POT STICKERS
Source: VJJE Recipe Weekly
Makes about 8 dozen

FOR THE DOUGH:
2 1/2 cups flour
1/2 teaspoon salt
1 cup hot water
1 tablespoon shortening or oil
FOR THE FILLING:
1 pound ground pork
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
Pinch of sugar
Salt and pepper to taste
3 green onions, chopped
1 egg
1 tablespoon cornstarch
1 can water chestnuts, finely chopped
1 clove garlic, minced
FOR THE DIPPING SAUCE:
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, chopped

Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, covered.

Combine the filling ingredients. Combine the dipping sauce ingredients.

Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nicely.

TO COOK:
Bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use.

Heat a skillet with about 2 tablespoons oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels.

Serve with the dipping sauce.