- 1
Ingredients
- 8 ounces Shiitake Mushrooms, stems removed and finely diced
- 3 cups Green Cabbage, finely shredded
- 3 TBS Ginger, minced
- 5 cloves Garlic, minced
- 1 bunch Scallions, finely diced
- 1 TBS Rice Vinegar
- 1 to 2 TBS Soy Sauce
- 1 package Gyoza Wrappers
- Vegetable oil
Preparation
Step 1
Cook the Filling
Heat a little oil in a saute pan and add in the mushrooms and cabbage. Cook 5 to 7 minutes until softened but not beginning to brown. Add in the ginger and garlic and cook for 2 minutes more. Allow the mixture to cool and then add in the scallions, rice vinegar and soy sauce to taste.
Assemble the Potstickers
Working 4 to 6 at a time, place about a tablespoon of filling in the center of each wrapper. Dip your finger in some water and wet the outside of the wrapper by tracing a circle around the edge. Fold the wrapper in half and then pinch the edges shut, wetting the edges more if necessary. Repeat this process until you’ve used up all of your filling. I found this recipe makes about 3 dozen potstickers but it can make more if you don’t stuff them as fully.
Cook the Potstickers
Heat a tablespoon of oil in your pan and place as many potstickers in as will fit in one layer. Cook for 3 to 4 minutes until browned and then flip over and cook another 2 minutes or so until that side is browned as well. Add in a few tablespoons of water (be careful as the oil will spit) and quickly cover with a lid. Cook for 3 to 5 minutes more until steamed through. Remove the lid and cook until all water has evaporated. Continue working in batches until they’re all done!
Serve them with plain soy sauce, soy sauce mixed with rice vinegar or a chili garlic sauce.