Ingredients Jump to Instructions ↓

  1. Filling Mixture for Siu Mei:

  2. 1/2 pound ground pork

  3. 1/2 pound prawns , shelled, deveined and minced

  4. 2 shitake mushrooms , minced (I actually used some Velvet Pioppini mushrooms but I know those aren't available to everyone)

  5. 2 teaspoons soy sauce

  6. 1/4 teaspoon kosher salt

  7. 2 teaspoons sweet mirin wine (or white wine )

  8. 1 teaspoon sesame oil

  9. 1 teaspoon sugar

  10. 2 thin green onions , minced

  11. For Potstickers (add below ingredients to HALF of the above filling):

  12. 1 teaspoon fresh ginger , grated

  13. 1 teaspoon rice wine vinegar

  14. 1/2 fresh napa cabbage , shredded and chopped

  15. about 6 water chestnuts , minced

  16. white pepper , to taste

  17. 1 package fresh, round wonton/gyoza wrappers

  18. fresh (or frozen) peas , about 12-15 (for the Siu Mei)

  19. canola oil (to brown the potstickers)

Instructions Jump to Ingredients ↑

  1. Combine ingredients for filling in a bowl and blend well. Let stand 15 minutes for flavors to blend.

  2. Spoon 1 rounded tablespoon of filling into center of each wonton skin. use fingers to gather up and pleat the skin around the filling to form an open topped pouch. Carefully squeeze the middle to give it a waist.

  3. Place 1 pea on top of each siu mei and arrange on oiled pie pan. Steam over high heat for 12 minutes. Remove and serve with dipping sauce if desired (I like Dynasty Gyoza Potsticker Dipping Sauce). ~~

  4. If you are also making the potstickers:

  5. Add the extra potsticker ingredients to half of the pork and shrimp mixture.

  6. Lay a wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the wrappers until the filling is gone.

  7. To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add the potstickers and cook for 2 minutes, or until golden brown on the bottom.

  8. Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings..]


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