1 1/2 cups chopped fresh porcini
1/3 cup finely minced pancetta affumicata
1 cup finely chopped radicchio
1 med carrot grated
1 large shallot minced
1 large clove garlic minced
1 Tbsp Italian parsley finely chopped
1 tsp minced fresh sage
Whole sage leaves
Salt and pepper to taste
Mix all of the ingredients together except for the oil and sage leaves and set aside. Crisp fry the sage leaves in olive oil and butter and lightly salt.
2 cups 0 or all purpose flour
3/4 cup boiling water
Very slowly pour the boiling water into the flour and mix thoroughly with a dough hook or spoon until you have a soft dough. Add water or flour to the mixture to get a dough that is tacky but not sticky. Turn the dough out onto a lightly floured board and knead lightly for about 30 seconds. Again, add flour or water to get the correct consistency. Set the dough aside covered in plastic wrap at room temperature for 30 minutes to 2 hours.
Remove the dough from the plastic and cut in half leaving half in the plastic wrap. Roll the other half into a log and cut into 8 pieces. Roll each piece into a ball. If you have a tortilla press, press each ball into a round using light pressure. Remove from the press and thin out the edges only. If using a rolling pin, roll the dough into rounds with the inner round thicker than the outer part.
Fill each dough round with a scant tablespoon of filling and press the edges together with the bottom flattened and the sealed edges on top.
When all of the potstickers have been assembled, heat a non-stick 10 or 12 inch frying pan over medium heat. Add 2 Tbsp of olive oil to the heated pan and add the potsticker one at a time in a round. Cook lightly until the bottoms are golden. Take a pan lid to protect you from spatter, and pour enough water into the bottom of the pan to a level of about 1/4″. Cook covered over medium low heat for about 6-7 minutes. Remove the lid and allow the potstickers to continue cooking for another 3-4 minutes until the water is completely evaporated.
Serve while hot with a splash of Condimento Balsamico and crisp fried sage leaves.