Categories: Asian
Ingredients
- 1 lb ground pork (80:20 or 85:25)
- 3/4 lb white cabbage, finely diced
- 3 garlic cloves, fined minced
- 1/2" ginger, grated
- 1 tbs soy sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- ⅛ tsp sugar
- Pinch of white or black pepper
- 2 pack gyoza wrappers (You'll have leftover)
- ⅔ tbs flour (rice flour, all purpose flour, cornstarch or a combination of any)
- 1/2 cup water (room temperature tap or filtered water)
Directions
-
To make dumplings
- In a large bowl, add the pork, cabbage, onion, garlic, ginger, soy sauce, sesame oil, salt, sugar and pepper. Mix to combine well.
- Prepare a bowl of water (amount doesn’t matter). Place a small dollop of meat filling (less than 1 tablespoon) in the middle of a wrapper. Dip your finger into the bowl of water and paint the edges of the wrapper.
- Bring the bottom of the wrapper to the top. Pinch to seal the center. Now you can choose to pinch to seal the rest of the edges or pleat it however you wish. Make sure there are no air bubbles and seal it tight. Place the dumpling on a baking sheet making sure there’s space between dumplings. Repeat until you’ve finished all the filling.
- If you want to freeze them, place the baking sheet of dumplings in the freezer (uncovered). Once the dumplings become semi harden, you can transfer them into a ziploc bag and let it freeze completely. (If you do not let it semi harden first before transferring into a bag, it will mush together and separating them will be impossible).
-
To cook dumplings
- In a small bowl, combine the flour and water together.
- For freshly made dumplings: Over medium heat (or a tad lower), heat a 10" non stick pan. Add ½ tsp oil. Add 12 dumplings. Make sure there’s a small gap between the dumplings. They will start to sizzle. Pour the flour water mixture in and cover the pan. Let it simmer for 8-10 minutes or until most of the water has evaporated. (For frozen dumplings, do not thaw. Combine ?-3/4 tablespoons flour and ? cup water instead and cook for 10-12 minutes or until most water has evaporated).
- Uncover and let the bottom starchy flurry dry completely and crisp up (a couple minutes more). Swirl a little oil to help with the crisp and to avoid it sticking to the pan. You can move the pan around the heat source to help it brown evenly. Turn the heat to medium low towards the end for even browning (and to avoid burning). A golden brown crisp skin will form.
- Place a plate upside down on the pan and flip the pan (and plate). The potstickers will come off beautifully and land on the plate crisp side up. Enjoy with your favorite dipping sauce. I usually mix hoisin or oyster sauce with some water. Sometimes, I enjoy them with some chili sauce like sriracha or thai chili sauce.