Gyoza (Potstickers)
Source: California Wine Country Cooking Secrets (1993)
Yield: 30
Preparation Time: 30 Minutes
1 lb. ground pork
2 cups cabbage, diced
1 cup mushrooms, diced
1/4 cup green onion stems, sliced
1/2 tsp. ground black pepper
1⁄2 tsp. sesame oil
1⁄2 tsp. fresh ginger, finely chopped
1/2 tsp. garlic, finely chopped
1 Tbsp. soy sauce
1 Tbsp. sweet cooking sake (Mirin)
Potsticker wrappers
Peanut oil
Bring pork to room temperature and knead until the fat binds to the pork. Add the cabbage, mushrooms, green onions, pepper, sesame oil, ginger, garlic, soy sauce and Mirin.
Place 1 Tbsp. of the mixture into the center of each potsticker wrapper. Moisten the edges lightly with water and fold the wrapper in half, pressing the edges together. Make sure the edge is tightly sealed.
Heat a small amount of peanut oil in a non-stick pan. Place as many potstickers in the pan as will fit comfortably, without crowding or overlapping. Sauté gently until the edges start to brown. Add enough water to half cover the potstickers. Cover the pan, turn heat to simmer and cook for 4 minutes or until the water has evaporated and the pork filling feels firm to the touch.
Turn the Goyza over, arrange on a platter and serve with Gyoza sauce.
Gyoza Sauce
Combine 1/2 cup rice wine vinegar, 1/2 cup soy sauce and 2 Tbsps. sesame chile oil, Garnish with toasted sesame seeds.
