- 3 cups chopped napa (Chinese) cabbage (about 4 ounces)
- 4 dried shiitake mushrooms (about 1 1/2 ounces)
- 1/4 cup finely chopped green onions
- 2 tablespoons plus 1 teaspoon cornstarch, divided
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 teaspoon sugar
- 1 1/2 teaspoons oyster sauce
- 1/8 teaspoon white pepper
- 5 ounces lean ground pork
- 5 ounces ground chicken breast
- 1 large egg white
- 48 gyoza skins
- 1/4 cup canola oil, divided
- 1 1/3 cups water, divided
- 3 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons minced green onions
- 3 tablespoons dark soy sauce
- 6 tablespoons low-sodium soy sauce
- 3 tablespoons Chinese black vinegar or balsamic vinegar
- 2 tablespoons Shaoxing (Chinese cooking wine) or dry sherry
- 2 teaspoons chile puree with garlic sauce
- 2 teaspoons dark sesame oil
- calories 132
- caloriesfromfat 0.0 %
- fat 5.1 g
- satfat 0.7 g
- monofat 2.3 g
- polyfat 1.3 g
- protein 6.5 g
- carbohydrate 14.7 g
- fiber 1 g
- cholesterol 15 mg
- iron 0.8 mg
- sodium 511 mg
- calcium 23 mg
How to Make It
To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water; drain. Cool; chop.
Place mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms; chop.
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.
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.
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.
To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.