Posted on by ketchup

Pork Potstickers / Gyoza with Scallion Dipping Sauce

Ingredients

  • Filling:
  • 3 cups minced napa cabbage leaves (from 1/2 medium head)
  • 3/4 teaspoon table salt
  • 3/4 pound ground pork
  • 4 minced scallions
  • 2 egg whites, lightly beaten
  • 4 teaspoons soy sauce
  • 1-1/2 teaspoons minced or grated fresh ginger
  • 1 medium garlic clove, minced or pressed (about 1 teaspoon)
  • 1/8 teaspoon ground black pepper
  • Dumplings:
  • 24 round gyoza wrappers
  • 2 tablespoons vegetable oil
  • 1 cup water, plus extra for brushing
  • Scallion Dipping Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 2 tablespoons water
  • 1 teaspoon chili oil
  • 1/2 teaspoon toasted sesame oil
  • 1 medium scallion, white and green parts, minced

Directions

  • Mince 1/2 head of napa cabbage leaves, add to a colander and toss with 3/4 teaspoon salt. Set over a bowl and allow to wilt for 20 minutes. Use a rubber spatula to press down to extract any excess moisture.
  • Empty into a medium bowl, combine the remaining filling ingredients and mix until combined. Cover with plastic wrap and refrigerate for 30 minutes (up to 24 hours).
  • When ready to assemble, work with 4 dumplings at a time to prevent the wrappers from drying out. Keep the remaining wrappers covered with plastic wrap. fill, seal, and shape the dumplings using a generous 1 teaspoon of the chilled filling per dumpling.
  • As you complete the dumplings, set the on a baking sheet and repeat step 2 until you have made all your dumplings. Once assembled you can refrigerate for up to 1 day, or freeze them for up to 1 month. (If frozen, do not thaw before cooking.)
  • Line a large plate with two layers of paper towels, which you will use after cooking. Make dipping sauce by combining all ingredients in small bowl, which will make about 3/4 cup.
  • Brush 1 tablespoon of oil in a 12″ cold non-stick skillet. Arrange 12 dumplings in the skillet with the flat side down, overlapping the tip as necessary. Put over medium-high burner and lightly brown dumplings for 5 minutes without moving.
  • Turn down burner to low, and add 1/2 cup of water and immediately cover. Cook for 10 minutes until the water becomes absorbed and the wrappers are slightly translucent. Uncover and turn up the burner to medium-high and cook (again without moving) for 3 to 4 minutes until the bottoms are well browned.
  • Put dumplings onto paper-towel lined plate (browned-side down) and allow to briefly drain, before setting onto a serving platter.
  • Allow the skillet to cool until just warm and wipe out using paper towels.
  • Repeat from step 5 with the next batch of 12 dumplings.  Serve alongside the scallion dipping sauce.