No need for fancy folds: Just moisten wrapper edges and seal.
2 tablespoons dark sesame oil
1 tablespoon minced fresh garlic
1/2 cup finely grated carrot
2 cups thinly sliced napa (Chinese) cabbage
4 teaspoons chili garlic sauce, divided
5 tablespoons lower-sodium soy sauce, divided
1 1/4 pounds large shrimp, peeled, deveined, and finely chopped
40 gyoza skins or wonton wrappers
1 1/3 cups plus 1 Tbsp. water, divided
3 tablespoons honey
1 tablespoon rice vinegar
Est. added sugars 7g
How to Make It
Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 1/2 minutes, stirring constantly. Stir in carrot; cook 1 minute. Stir in cabbage; cook 3 minutes or until wilted. Stir in 1 tablespoon chili garlic sauce; cook 30 seconds. Remove pan from heat; stir in 2 tablespoons soy sauce. Cool; stir in shrimp.
Arrange 8 gyoza skins on a clean work surface. Spoon about 2 rounded teaspoons shrimp mixture in center of each skin. Moisten edges of skins with water. Fold in half; press edges together to seal. Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat with remaining gyoza skins and shrimp mixture. Set aside, or follow freezing instructions.
Bring remaining chili garlic sauce, remaining soy sauce, 1 tablespoon water, honey, and vinegar to a boil in a small saucepan. Cook 3 minutes or until thickened, stirring frequently.
Heat a large skillet over medium heat. Coat both sides of potstickers with cooking spray. Arrange 10 potstickers in skillet; cook 2 minutes or until browned. Turn potstickers over. Carefully add 1/3 cup water to skillet; cover and steam 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove potstickers from pan; keep warm. Repeat with remaining potstickers and water. Serve with soy sauce mixture.
How To: Freeze: Sprinkle uncooked potstickers with cornstarch; freeze on a baking sheet until firm. Place in a zip-top plastic freezer bag; freeze up to 2 months. Reheat: Follow step 4 using frozen potstickers, steaming for 7 minutes.
I made these potstickers and they were easy, but a bit time consuming to make all 40. We liked the flavor, though I used a hot sesame oil I had on hand, instead of a dark sesame oil, which made them very spicy hot. Next time I'll follow the recipe and use the correct oil.The only problem I had was when I steamed them after browning them, they stuck to my skillet, because it's not a non-stick skillet. Next time I'll give the skillet some oil and see if that helps.I cooked 8 potstickers and froze the other 32. I have not tried cooking the frozen potstickers yet. I had some filling mixture left over, and added it to some home fries for breakfast the next morning (yum).I would definitely make these again because they tasted really good.
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