My wife and I have been trying to perfect our potsickers. We're now able to produce a pretty tasty dumpling, but for some reason we have not been able to produce the kind of lily-white potstickers that are served at restaurants. Even bleached flour and Chinese middle gluten flour seem not to get the job done. Does anyone have some advice? Has anyone succeeded where I have failed? Is there something I am missing?
I've used White Lily brand flour to make soup dumplings -- this works excellently -- but it is too low in gluten for potsickers.