Asian: Ono Pot Stickers PRINT
Chinese dumplings are also called Gyoza. They can be boiled, steamed, deep fried or pan fried. When they are pan fried with less oil, they are usually called Pot Stickers, the taste is a little more bold than boiled or steamed. The variation of fillings are endless. They be chosen from any kinds of ground meat, seafood, vegetables, eggs or meatless for vegetarians. Chives is one of my favorite ingredients.
|1||lb. ground pork|
|⅓||cup light soy sauce|
|1||cup water or chicken broth|
|4||cups chives, chopped finely|
|2||cups Napa cabbage, diced/chopped finely|
|2||tsp. sesame oil|
|2||packages of Gyoza wrappers, round, at room temperature|
In a large mixing bowl, combine ground pork, soy sauce, sugar and water with a big fork, stir and mix well until liquid blended with the meat. Then mix in sesame oil, ketchup and Mayo. Add finely chopped chives and Napa cabbage. Mix until all blend well.
Place about 1 Tbsp. of filling in the middle of a Gyoza wrapper, lightly wet half of the edge, fold over, seal edges, and shape as desired. Repeat to finish the rest of the wrapper and fillings.
In a medium or large non-stick omelet pan or wok with a cover, heat 1 Tbsp. cooking oil on medium heat, place 8-12 pot stickers on the bottom of the pan, add 1 Tbsp. water and place the cover to let the heat cook through the center. When the water dry out and bottoms of pot stickers turn crispy brown, they are ready to go on your serving plate.
They can be cooked in boiling water as dumplings for healthier cooking.
They can be serviced with Chinese vinegar or pot sticker sauce that sold in the store.
They also can be frozen until ready to cook. Simply line up the uncooked pot stickers on the small cookie sheet, and place in the freezer section for an hour. Then, place them in a zipper able storage bag.