Variations of these little dumplings are popular throughout China. They symbolize abundance and wealth for the coming year, as they are made in large amounts and, when fried golden, represent coins. In northern China they are served in the hours between the old and new year. These may take some time to prepare, but gather a few friends to help assemble the potstickers. Cook two dozen for your party, and freeze the extras for future snacks or meals. Simply pop the extra, uncooked dumplings in a heavy-duty zip-top plastic bag.
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
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.
Have made these several times and always a huge hit! I follow the recipe exactly. As soon as I plate them, they disappear. People literally watch me cook the potstickers, waiting for the next batch. Have even wowed people who claim not to like Chinese food. No issues with cooking time or flavor (use dipping sauce!).
Made a few changes and additions: used all ground pork and fish sauce instead of oyster sauce; also added a whole carrot, grated, plus a garlic clove finely chopped and a little sesame oil, for flavor. Didn't brown them but steamed them until the filling was cooked. Used my favorite homemade sauce instead of the one shown. Since I'm a solitary diner most of the time, I reserved about a dozen of them to eat in two sittings and froze the rest in rows on a cookie sheet...when they were frozen hard, I put all in a freezer zip-lock bag for convenience. This is a wonderful recipe and I'm thinking of using this filling for a "ravioli-style" pasta dish using two gyoza skins for each with a larger spoonful of filling; then I'll finish the dish by serving the steamed pork-filled pasta in a chicken/vegetable/tamari/sherry broth instead of tomato sauce.
I have to agree with the other review that I couldn't get these cooked enough and it did need a little more flavor. I didn't worry too much about it being undercooked because I was making this as a snack to put in the fridge and microwave, thereby cooking it more, as needed. I'll definitely make these again but will try to tweak.
These are fabulous and easier to make than you would think. My family and all the friends who tried them at a party we hosted gave these raving reviews and the dipping sauce is the perfect compliment. We did not use the mushrooms and they were still fabulous. And we used the Balsamic substitute in the sauce.
I thought the potstickers needed a bit more seasonings and at 6 minutes cooking time, the meat was still raw inside. I had to steam them, with a lid, for another 4 minutes to cook them through, but then they lost the crispness that potstickers get on the bottom. I wouldn't make this again without tweaking the recipe some.