Ingredients Jump to Instructions ↓

  1. 1/2 pound ground pork

  2. 1/2 cup finely chopped straw mushrooms (recommended: Polar)

  3. 3 scallions, green parts only, finely chopped

  4. 1 tablespoon minced ginger

  5. 1 tablespoon low-sodium soy sauce

  6. 1 teaspoon sesame seed oil

  7. 2 tablespoons hot and spicy Szechwan seasoning mix (recommended: Sun Luck)

  8. 21 gyoza or pot sticker wrappers

  9. 1/4 cup rice wine vinegar

  10. 1/2 teaspoon Asian Chili paste

  11. 1 teaspoon minced ginger

  12. 1 1/2 teaspoons honey

Instructions Jump to Ingredients ↑

  1. Special equipment: bamboo steamer In a large bowl, combine ground pork, chopped mushrooms, scallions , ginger , soy sauce, sesame seed oil, and seasoning mix. Stir thoroughly.

  2. Place 1 tablespoon of filling on each wrapper and gather sides up to middle. Leave center of dumpling open. Tap bottom on counter so dumplings sit upright. To keep dumplings from drying out, cover with a damp paper towel until ready to steam.

  3. Cut a piece of parchment paper to fit bamboo steamer. Lightly spray with cooking spray and fit into steamer.

  4. Place dumplings in steamer and set on top of a wok or medium pot of boiling water. Steam for 6 to 8 minutes or until filling is cooked through.

  5. In a medium bowl, stir together all Special Sauce ingredients.

  6. Serve dumplings on a Chinese soup spoon with a small amount of sauce.


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