Gyoza Pot Stickers Recipes

Steps:

• Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
• Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
• Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
• Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Steps:

• Boil wonton skins in a large pot of water until al dente and drain well, Lay the wonton skins out on a waxed paper surface.
• Heat the oil in a deep fryer to 375 degrees F or as instructed by the manufacturer for similar foods.
• Heat the grape seed oil in a skillet over medium-high heat until it shimmers, add the pork and season with salt and pepper. Cook until it begins to brown, stirring often. Spoon off any excess fat from the pan and add the scallions, ginger, and soy sauce. Cook until flavors are well integrated. Remove from heat and let rest.
• Create a slurry in a small bowl by gradually whisking 2 tablespoons water into the cornstarch.
• Spoon 1 teaspoon of the cooked pork mixture onto each of the wontons. Fold each over to enclose and seal the edges shut with the cornstarch slurry.
• Add the filled wontons to the basket of a deep fryer in batches to keep them from being overcrowded and possibly sticking together. Fry for 2 to 3 minutes until golden brown and drain on paper towels.
• Serve warm with soy sauce.

Steps:

• Preheat oven to 200 degrees F.
• Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Steps:

• Mix the pork, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. This is your dumpling filling.
• Wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal.
• Heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. About 2 tablespoons in total is ample.
• Fry about 12 dumplings at a time in the oil, turning to brown. When they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. I normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed.
• Remove and served with the dipping sauce.
• For the sauce:.
• Combine the sauce ingredients and garnish with the chopped ginger.

Steps:

• Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

Steps:

• While still mostly frozen, and using a very sharp knife, mince the pork loin until it resembles ground pork.
• In a medium mixing bowl mix all ingredients until thoroughly combined.
• On a dry surface lay out a Gyoza wrapper and place a teaspoonful of pork mixture in the center. Wet just the tip of your finger and run around the edge of the wrapper. Fold over and pinch the sides together so it looks like a semi-circle.
• Repeat until the pork mixture is gone.
• In a large non-stick frying pan with a lid (I use a 4 1/2 quart Sauteusse)heat a teaspoonful of oil and place 10-12 gyoza in the pan.
• Cook for two minutes without touching them.
• Pour a half cup of water into the pan and cover immediately.
• Cook for 5-7 minutes, undisturbed, or until all water is gone.
• Remove from pan with tongs.
• Repeat with rest of gyoza.

Steps:

• First combine the meat and the seasonings. Mix it with your HANDS. This is important. Then add in the rest of the vegetables. Mix it very very well WITH YOUR HANDS till it changes texture and cannot fall apart.
• Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
• Put the gyozas into a pan and fill the pan with BOILING WATER. The water must come up to half the height of the gyozas and no higher or lower. Cover and let boil/steam for 3 minutes EXACTLY.
• Open the lid and drain off excess water. Add vegetable oil and let it fry for only 1 and a half minutes. No longer, no shorter.
• Remove and serve :D.