Monday, February 6, 2012
1 pkg of gyoza wrappers (44 wrappers in a pkg)
1lb of ground pork
2 cups of Napa cabbage
2 tbsp of corn starch
1 tbsp soy sauce
1/4 cup onions minced
1/4 cup of minced green onion
2 tbsp of fresh ginger, minced
1 tsp of sugar
1 tsp of rice wine or rice vinegar
1 tsp of sesame oil
2-3 cloves garlic, minced
Water or chicken stock to steam the pot stickers
Oil for frying
2 tbsp of hoisin sauce
1 tbsp of soy sauce
1 tbsp of water
1 tbsp of rice vinegar or white vinegar
1 tsp of chili oil or chili paste (optional)
1 tsp of minced ginger
Mixed them all together and set aside.
.For Pot Stickers
1. Mix everything together (except the oil for frying and water or chicken stock for steam the pot stickers) mix well in a bowl.
2. Take out each wrapper place 1 tsp of the mixture fold and seal the edges, use a bit of water on the edges.
3. In large skillet heat 2 tbsp oil fry pot stickers on each side until golden brown add ½ cup of water or chicken stock into pan reduce heat, cover and cook for 5 minutes or until liquid has evaporated. Take the pot stickers out and serve warm with dipping sauce.
4. Note you can freeze dumpling or pot stickers for few weeks, make ahead and keep in the freezer.