Gyoza/Pot Stickers

Ingredients:
One pack of pot sticker wrap round shape. No square

(filling) It doesn't has to be exact amount of things.

1 lbs. ground pork

1 egg

1/4 c Nira/Chinese Chive minced

1 c Napa Cabbage minced

1 clove of garlic

2 T soy sauce

2 T sesame oil

salt & pepper

some options:

Green onion, cabbege, shiitake mushrooms, leak, bok choy, ginger

(dipping sauce)

If you can find the dumpling sauce at the Chinese market, it's the best.

3 T soy sauce

1 T vinegar

some drops of chili oil

If you like white rice to go with gyoza, start making rice now.

Mince all the Vegetables by hand or use food processor.
Size of Ants!
Put all the filling ingredients in one bowl and need by hand.

You shouldn't see any grains of pork

Scoop one teaspoonful of filling onto one wrap
and put water around half circle.
water is for glueing.
If it's too much fillings adjust the amount.

Fold in half .

Make three fold at the curve
You shouldn't taste at this moment, so cook one in the boiling
water until it's done and try it.
Add more soy sauce if the filling needs more taste.

Stand them up on the well-floured Tupperware.
They should not touch each other.
They stick together easily when they sweat.
The folded edge should be on top.
I made about 85 gyoza, but still had some left over wraps.
I usually freeze some.The cooking instruction is the same for frozen gyoza.

~use non stick pan! ~

Heat the pan and add 3 Tablespoonfuls of oil.
They will stick to the pan if you don't put enough,
so add little more than usual.
Line Gyoza in the pan.
The folded edge should be standing.
Then, add water up to 1/3 of the gyoza's height and cover.
Steam for 5-8 minutes at medium heat.

Open the lid and evaporate the water and
brown the bottom.
You can tell the bottom color by looking at
residue on the pan. Some Gyoza will be connected with this residue at the bottom, but it's easy to separate when you eat.
The bottom should be brown but not burned.
Be careful not to break the skin when you take out of the pan.
When you serve, the bottoms of the Gyoza should be up.
That way, those gyoza will stay crunchy longer.

For less calories, I boil them instead of pan fry just like ravioli.
Sometimes I put some in soup.
You can also deep fry them.

Filling can be easily changed. It's not the end of the world if you cannot find some veggies. I had Mexican style goyza with ground chicken and cilantro filling. Also Italian gyoza with pork, basil and parmesean cheese. Dipping sauce is another fun thing to play around. Have some fun and invent the new potstickers and dips.