Jiaozi (Chinese Potstickers or Gyoza)
- Ready In:
- 50mins
- Ingredients:
- 23
- Serves:
-
12
ingredients
-
DUMPLINGS
- 3 cups napa cabbage, chopped
- 4 dried shiitake mushrooms
- 1⁄4 cup green onion, minced
- 2 tablespoons cornstarch
- 1 teaspoon cornstarch
- 1 1⁄2 teaspoons fresh ginger, peeled and finely chopped
- 1 teaspoon sugar
- 1 1⁄2 teaspoons oyster sauce
- 1⁄8 teaspoon white pepper
- 5 ounces ground lean pork
- 5 ounces ground chicken breast
- 1 large egg white
- 48 gyoza skins
- 1⁄4 cup vegetable oil
- 1 1⁄3 cups water
-
SAUCE
- 3 tablespoons fresh ginger, peeled and finely chopped
- 2 tablespoons green onions, minced
- 3 tablespoons dark soy sauce
- 6 tablespoons low sodium soy sauce
- 3 tablespoons chinese black vinegar or 3 tablespoons balsamic vinegar
- 2 tablespoons shaoxing wine (Chinese cooking wine) or 2 tablespoons dry sherry
- 2 teaspoons chili paste with garlic
- 2 teaspoons dark sesame oil
directions
- To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water. Drain again. Cool and chop.
- Place mushrooms in a small bowl and cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms and 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 dumpling 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 and 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.
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