05You should have a dough that is soft, not sticky, and firm enough to hold its shape.
06Knead the dough further on the work bench for about 2 minutes. Use flour sparingly if the dough is getting sticky. The dough will look smooth at this stage and be a little stretchy/elastic.
07You can let the dough rest like this in one big ball, or cut it roughly into four equal parts and knead each piece to form a dough ball.
08Wrap the dough/dough balls tightly in plastic wrap (individually) or place it inside a ziploc bag and seal it (push out as much air as possible) and let it rest for 1 - 2 hours at room temp. You can use the dough immediately after it has been rested.
09If you're using it the next day instead, place the dough in the fridge (sealed in storage bags) and return it back to room temperature before handling them.
10Lightly dust your work bench and roll out each piece of dough into a 1 inch diameter log. Then cut it into 1 - 1.5 cm discs.
11Roll out each disc (dusting lightly with flour as needed) to form a circle (about 3-4 inches in diameter). You can use a circle cutter to cut out the wrapper neatly if you prefer.
12Fill and seal the dumplings/potstickers before moving onto the next portion of the dough.