Japanese Potstickers or Gyoza
INGREDIENTS- 1 package gyoza or wonton wrappers
- 1/2 pound ground chicken or pork
- 1/2 pound ground prawn or raw shrimp
- 12 raw prawns, chopped
- 1/2 cup water chestnuts, fresh if possible, peeled and sliced
- 1 tablespoon light soy sauce or Kikkoman
- 1 tablespoon sesame oil
- 1 tablespoon salt
- Pinch of white pepper if desired
- 3 tablespoons green/spring onion, minced
- 3 tablespoons ginger - minced
- 3 tablespoons cilantro - chopped
- 4 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons Chinese red rice vinegar
- 2 teaspoons ginger - minced
- 2 teaspoons cilantro - chopped
- Mix together the filling ingredients.
- Place a small bowl of water on the work area.
- Lay out one of the gyoza wrappers in front of you.
- Dip your finger in the water and moisten the edges of the wrapper.
- Place a heaping teaspoon of filling in the middle of the wrapper.
- Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.
- (You may want to use a cornstarch/water mixture to make this easier).
- Heat 2 tablespoons oil in a large skillet or wok.
- When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).
- Without turning the dumplings over, add 1 cup of water and cover.
- Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).
- Let the dumplings cook for a few more minutes with the heat turned off.
- Serve the potstickers with dipping sauce or soy sauce.
NOTE: Ready-made gyoza or potstickers can be found in the frozen section of your local Asian supermarket. Follow instructions on packet.