Homemade Potstickers, Ravioli, Pierogi


Well-Known Member
Tired of buying them when - I can make them. Hasn't turned out great - yet.

This is what I am wondering FOR THOSE who have made their own - do you use ordinary flour - or a specialty flour?
Is there a trick to getting them THIN enough so they don't turn out doughey? Or soft enough that the cooked version is soft, and not crunchy?