Gyoza cravings!!!! I am always on a quest to find the perfect pot stickers; crunchy and toasted at the bottom, not overly greasy, and with a perfectly well seasoned filling…everytime I order them it always leaves me wanting for something better and I can’t seem to find any that I really love, so I decided to make my own recipe.
Super easy, and it yields so many that you can freeze them for up to months…
1/2 small head Napa cabbage, finely chopped (about 3 cups)
1 teaspoon kosher salt, plus more for seasoning
1 pound ground pork (not too lean)
3.5 oz bunashimeji mushrooms(beech mushrooms), minced
3.5 oz bunapi mushrooms( white beech mushrooms)*, minced
1/2 large or 1 small onion, diced
2 tablespoon fresh ginger, minced
3 scallions, thinly sliced
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sweet chili sauce such as mae ploy
1 tablespoon canola oil
1 1/2 teaspoon sambal oelek
1 tablespoon sesame oil
1 egg, lightly beaten
1/2 teaspoon freshly ground black pepper
gyoza (dumpling) wrappers
1/4 cup canola oil
In a large colander toss together cabbage and 1 teaspoon salt. Set aside for 30 minutes.
Meanwhile in a large preheated skillet add one tablespoon of canola oil and one tablespoon of toasted sesame oil. Add the onions, mushrooms, ginger,sambal oelek and sweet chilli sauce. Add the garlic last and sautee for about 3 minutes. Set aside to cool.
Remove the cabbage from the colander and transfer it to paper towel or clean dish towel and twist to squeeze out as much water as possible.Transfer it to a large bowl, and add the pork, scallions, mushroom mixture and stir to combine.
In a small bowl, whisk together soy sauce and egg, then add it to the cabbage,pork, and mushroom mixture. Stir in pepper and salt to taste.
On a clean and dry surface, lay out 1 gyoza wrapper, spoon 1 1/2 teaspoons filling into the center, them moisten the edges with your wet finger. Keep remaining wrappers covered with dampened cloth or paper towel.
Fold the wrapper to form open a half-moon shape. To seal, using thumb and forefinger of one hand, while holding it with the other hand,form 5 to 6 tiny pleats. Stand dumpling, seam-side up, on a baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
Keep it in the fridge until ready to cook or freeze for up to 2 months.
Cook, uncovered, until bottoms are pale golden, for about 2 to 3 minutes. Add 1/2 cup water then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add more water if skillet turns dry before bottomsof potstickers are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until there is no more steam. Remove from skillet with a spatula and serve pot stickers warm with dipping sauce.
1 cup soy sauce
1/4 teaspoon toasted sesame oil
1 teaspoon minced ginger
1 teaspoon sugar
1 teaspoon lemon juice
Mix it all together and let the flavor blend for a couple of hours before serving.