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Chinese Potstickers

  • 16servings
  • 132calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCopper, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups chopped napa (Chinese) cabbage (about 4 ounces)

  2. 4 dried shiitake mushrooms (about 1 1/2 ounces)

  3. 1/4 cup finely chopped green onions

  4. 2 tablespoons plus 1 teaspoon cornstarch, divided

  5. 1 1/2 teaspoons minced peeled fresh ginger

  6. 1 teaspoon sugar

  7. 1 1/2 teaspoons oyster sauce

  8. 1/8 teaspoon white pepper

  9. 5 ounces lean ground pork

  10. 5 ounces ground chicken breast

  11. 1 large egg white

  12. 48 gyoza skins

  13. 1/4 cup canola oil, divided

  14. 1 1/3 cups water, divided

  15. 3 tablespoons finely chopped peeled fresh ginger

  16. 2 tablespoons minced green onions

  17. 3 tablespoons dark soy sauce

  18. 6 tablespoons low-sodium soy sauce

  19. 3 tablespoons Chinese black vinegar or balsamic vinegar

  20. 2 tablespoons Shaoxing (Chinese cooking wine) or dry sherry

  21. 2 teaspoons chile puree with garlic sauce

  22. 2 teaspoons dark sesame oil

Instructions Jump to Ingredients ↑

  1. To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water; drain. Cool; chop.

  2. Place mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms; chop.

  3. Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.

  4. Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons pork mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.

  5. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan; cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.

  6. To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.

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