Asian Potstickers

I truly think that my son has strong asian lines in his makeup. Though, it seems impossible if I look at his family tree….they way he eats contradicts his genes. He loves all asian food, would eat Ramen noodles everyday if he could, and DEVOURS all potstickers. I’m talking, DEVOURS!

When I decided to give these a try, he was thrilled. And I would say that this is probably his favorite “treat” he likes for me to make. I say “treat” because, though these are delicious…they are a bit of a task!

My great friend Nina introduced me to this recipe. She and I have several things in common, but one of the major similarities is our love for food & Cooks Illustrated. And, this is a recipe from them. Everything they create or instruct really is awesome! If you have not had the chance to use their recipes or skills, check it out. Cooks Illustrated

Filling Ingredients:

3 cups minced Napa cabbage leaves
3/4 tsp table salt
3/4 lb ground pork
6 tbsp minced scallions, white & green parts
1/8 tsp ground black pepper
4 tsp soy sauce
1 1/2 tsp fresh grated ginger
1 medium garlic clove, minced
2 egg whites, lightly beaten
24 round or square gyoza wrappers
4 tsp vegetable oil

Scallion Dipping Sauce Ingredients:

1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp mirin
2 tbsp water
1 tsp chili oil (less if you’d like it milder)
1/2 tsp toasted sesame oil
1 medium scallion, white & green parts minced

To prepare the scallion dipping sauce, simply combine all ingredients and store the sauce in the refrigerator.

Toss the cabbage and salt in a colander or mesh strainer set over a medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; press cabbage gently with a rubber spatula to squeeze out excess moisture. Combine cabbage and all other filling ingredients in a medium bowl and mix thoroughly. Cover the bowl with plastic wrap and refrigerate until the mixture is cold, at least 30 minutes and up to 24 hours.

Bring the cabbage mixture, a bowl of water, and gyoza wrappers to a flat work station. Place multiple gyoza wrapper on a flat surface. Place 1 tbsp of the cabbage mixture in the center of the gyoza wrapper. Using a pastry brush or your fingertip, moisten the edges of the wrapper with water. Fold each wrapper in half, starting in the center and working towards the outside edges. Pinch the edges firmly together removing any air pockets and ensuring a seal. Repeat this process until all of the dumplings are filled.

Add 2 teaspoons of oil to a large, nonstick skillet. Arrange 12 dumplings flat on one side in the skillet. Place the skillet over medium-high heat and brown the dumplings on each side. Reduce the leat to low, add 1/2 cup of water to the skillet, and cover IMMEDIATELY! Cook, covered until most of the water is absorbed and the dumplings are slightly translucent, about 10 minutes. Uncover the skillet, and raise the heat back to medium high and further brown and crisp the dumplings to your desire.