Chinese Style Gyoza (Potstickers)
This is my favorite potsticker recipe. It was on the back of the gyoza wrap package from the produce dept.I never wrote it down because it was always right there. Then they quit making them. Just recently I was in an Asian market,
and there was the same recipe on the back of a different brand. Whahoo, score.
List of Ingredients
1/4 lb raw shrimp, shelled and chopped
1/4 lb ground pork
1/2 c cabbage, finely chopped(I used chinese cabbage)
1/8 c green onion, finely chopped
1 T soy sauce
1/2 T dry white wine(I use rice wine vinegar,too)
1/4 t salt
1/2 t cornstarch
dash of pepper
1 package gyoza wraps
2 T oil
a few drops of sesame oil
1/3 c waterRecipe
1. Mix ingredients for filling in a bowl. I use my hands and squeeze it well to really mix it up good.
2. Place a teaspoon of the mixture in center of Gyoza skin, moisten sides with water and fold in half. Gently press sides together to stick. ( I have one of thoses little dumpling presses that folds over that I use to seel them)
3. Heat oils in a large skillet, make sure you have a lid that fits the skillet. Add the Gyoza, side by side, upright to fill pan. Cook over medium heat until bottoms are golden brown. Pour in water and immediatly cover pan tightly. Lower flame and cook until all the water has been absorbed. Each filling recipe makes about 25 Gyoza. Serve hot with dipping sauce.
** My favorite dipping sauce to follow in this section.
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