Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add 1/2 cup onions, garlic, ginger, and mushrooms; stir-fry 3 minutes. Remove from pan; cool slightly. Combine mushroom mixture, 1 tablespoon soy sauce, hoisin sauce, pepper, and pork in a medium bowl.
Arrange 8 gyoza skins on a clean work surface; cover remaining skins with a damp towel to keep them from drying. Spoon about 1 1/2 teaspoons pork mixture in the center of each skin. Moisten edges of skin with water. Fold in half; press edges together with fingertips to seal. Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat procedure with remaining gyoza skins and pork mixture.
Combine 1/4 cup hot water and brown sugar in a small bowl, stirring until sugar dissolves. Add remaining 1/4 cup green onions, remaining 1/4 cup soy sauce, vinegar, and sambal, stirring with a whisk until well combined.
Heat a large heavy skillet over high heat. Generously coat pan with cooking spray. Add 10 pot stickers to pan; cook 30 seconds or until browned on one side. Turn pot stickers over; carefully add 1/3 cup water to pan. Cover tightly; steam 4 minutes. Repeat procedure in batches with remaining pot stickers and more water, or follow freezing instructions. After cooking, serve pot stickers immediately with dipping sauce.
TO FREEZE: Freeze dumplings flat on a baking sheet sprinkled with cornstarch 10 minutes or until firm. Place in a large zip-top plastic freezer bag with 1 teaspoon cornstarch; toss. Freeze sauce in a small zip-top plastic freezer bag. Freeze up to 2 months.
TO THAW: Thaw sauce in the microwave at HIGH in 30-second increments. No need to thaw pot stickers.
TO REHEAT: Follow recipe instructions for cooking, placing frozen dumplings in pan and increasing steaming time by 2 minutes.
Great, simple dumpling recipe. I used ground turkey instead of pork, but everything else was the same. The filling doesn't take long to prepare, but obviously stuffing dumplings does. I minced my mushrooms instead of slicing like the recipe said. If I make these again, I'll slice them like the recipe indicates because I felt they kind of got lost in the filling when I minced them, and shiitakes are expensive. I haven't reheated our frozen ones yet, but I can't wait! Also, I'd recommend buying more gyoza skins, we had a quite a bit of leftover filling (partly because I used a full pound of turkey instead of 14oz but even accounting for that, there was extra.) I cooked up the leftover filling and stuffed it in spring roll skins because we ran out of gyoza skins. I served this with a veggie Asian style slaw to make a full meal. Oh, and I loved the sauce! It's so easy and I was surprised at how flavorful it is.
These were good. I couldn't get them to brown the way I wanted to though. Really liked the filling and dipping sauce. I agree that they are time-consuming so to make and freeze ahead would be the best way to go.
This recipe is a keeper. Have made them several times in the past month. The only sub is we use a few drops of dark sesame oil in the pan vs. cooking spray for each batch of pot stickers. Adds great flavor.
Delicious and easy. I adapted the recipe slightly. I used regular mushrooms, ground turkey breast, tamari instead of soy sauce and did not add sugar to the dipping sauce. The recipe. I also used square wontons. my husband is adverse to cooking spray so I put one tsp of olive oil in a non stick skillet to cook. If you bring the wontons to room temperature and cook at a low enough heat I did find steaming necessary. So excited I have a freeze full of these yummy bites