Prep 35 mins
Cook 20 mins
This is an authentic recipe derived from the North of China. This was given to me by a culinary professor who studied cooking in China. They are Truly Delicious and abundant with flavor. I used to make them at least once a month. Because of a very busy life, I haven't made them in a while, but I'm placing it back on my "to do".
- 24 -26 gyoza skins (round)
- 3 ounces ground pork (or ground chicken, refer to note below)
- 1⁄4 cup finely shredded napa cabbage
- 1 teaspoon finely chopped ginger
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1 tablespoon finely chopped scallion
- 1 teaspoon sesame oil
- 1⁄2 teaspoon sugar
- 1 tablespoon chicken stock
- 1 tablespoon peanut oil (approximate quantity)
- 2⁄3 cup water
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar or 2 tablespoons balsamic vinegar
- 1 teaspoon sugar (or to taste)
- 1⁄4-1⁄2 teaspoon sesame oil (to taste)
- 1 1⁄2 teaspoons minced ginger
- 1⁄2 tablespoon minced scallion
- 1 1⁄2 teaspoons minced garlic
- 1 teaspoon hot chili oil
- Combine the pork (or chicken), cabbage, rice wine, soy sauce, salt, pepper, scallions, sesame oil, sugar and stock. Mix well and set aside.
- Once you remove wrappers from its packaging, keep them covered with a damp dish towel (this will prevent them from drying out -- they need to remain moist for a successful result).
- Place 4 wrappers at a time on a work surface. Place about 1 teaspoons of filling in the center of each wrapper and fold in half. Moisten the edges with water and pinch together with your fingers, making sure there are no open gaps. Pleat around edges, pinching to seal well.
- Transfer the dumplings to a floured sheet pan and keep covered with a damp towel until you have finished stuffing all the dumplings.
- Heat a large skillet over high heat until it is hot. Add the peanut oil (you may need to use more than 1 T) and place the dumplings, flat side down in the pan. Turn down the heat and cook about 2 minutes or until they are lightly browned (you do not need to turn these over). (You may need 2 skillets). Add the 2/3 cup of water; cover the pan tightly and cook for 10-15 minutes over low heat until most of the liquid has been absorbed. Uncover the pan and continue cooking another 2 minutes. Remove the dumplings to a serving platter and serve with the Dipping Sauce.
- Dipping Sauce:.
- Mix all ingredients together. Taste for seasoning and correct if necessary. (The amounts given are approximate, as I normally eye-ball it).
- NOTE: Though the authentic recipe uses pork, I have used chicken breast as well which I ran through the food processor.
- The serving size of 4-5 is approximate because it all depends if you serve this as an appetizer versus a main meal.
These are awesome! Pot stickers are probably my favorite Chinese dish on the planet. I've been making homemade pot stickers ever since my favorite Chinese restaurant burned down and never rebuilt. I could never quite copy theirs, but I must say ForeverMama's are the closest yet. I made them pork as directed, but I did double the dipping sauce. I started with the suggested amounts and then added a splash of this and a pinch of that until I found the perfect balance... YUMMY! The only ingredients I had to pick up at the store was the gyoza wrappers and the Napa cabbage, everything else I had on hand (even the ginger root that I keep frozen). I will definitely add these to my menu ever time I make a Chinese dinner. Thank you for posting. (Made for PRMR)