Note the Japanese name on the recipe. Noriko taught my family how to make these years ago, they are a family favorite!!
INGREDIENTS
2 lbs ground pork (I make mine with chicken and they’re still delish)
1 head of Napa cabbage, chopped
1 large bunch green onions (or two small ones), chopped
2 eggs
Ginger (fresh bulb, about the size of your thumb) ground and squeezed
2 T sesame oil
7 T soy sauce
Salt and pepper to taste
4 pkgs wonton skins- they are usually round, but small square ones will work just as well.
Mix all filling ingredients together- make sure to do it by hand like a meatloaf, making sure it's all mixed through and through.
Then, take one wrapper, put in half a spoonful of filling, moisten one edge of the skin, and crimp the edge together, making a tight, closed dumpling.
Can be boiled or fried. Frying is best.
To Fry- use a good non stick pan, 375degrees, well oiled. Place the gyoza in the pan, and cook till the bottom is a nice rusty brown color- don't turn, but put a half cup of water in the pan, and turn the heat down to 325-ish, and put a lid on. *Careful of spitting oil/steam* Steam cook for 3-5 minutes, or until water is all gone. Don't overcook at this stage...
Remove and eat with dipping sauce (recipe below).
Leftover filling or cooked potstickers freeze well. The wonton wrappers say they do- they don’t (crumbly mess after thawing).
PF Changs Dipping Sauce
¼ c water
¼ c soy sauce
1 t chili paste
1T rice wine vinegar
2 T sugar
1t ginger (fresh grated)
*if doubling... don't double the chili paste.
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