Chicken and Pork Potstickers
- 1 pound ground pork
- 2 pounds ground chicken
- 1 small head Chinese, Napa or Savoy cabbage, minced
- 1-1/2 bunches green onions, washed and trimmed of roots and any dry ends, and thinly sliced on an angle
- 8 cloves garlic, minced or pressed
- 1/4 to 1/2 cup peeled, minced fresh ginger root
- 1/4 cup soy sauce
- 1 Tablespoon dark sesame oil
- 1 teaspoon fish sauce
- 1 package dumpling (gyoza) wrappers
- 1 teaspoon cornstarch mixed with 1 Tablespoon cold water
Mix together pork, chicken, cabbage, sliced green onions, ginger, soy sauce, sesame oil, and fish sauce with your hands until everything is evenly distributed. Mound 1-1/2 teaspoons of the filling into the center of a dumpling wrapper. Moisten a finger tip in the cornstarch and water mixture then rub along the edge of the dumpling skin.
Pull both sides up -like a taco around the filling and pinch together the excess dumpling skin. Try to squeeze as much air out of the dumpling as you can while you pinch together the sides. Squeezing the air out keeps them from bursting while cooking. It will look like a pierogy at this point.
When it is completely closed and sealed start in the center, pull and fold a pleat of the pinched dumpling skin toward the middle. Press firmly together until it sticks. Continue and form two more pleats on that end of the dumpling. Repeat in the opposite direction on the other end. Place finished dumpling on a cookie sheet.
Make as many dumplings as your filling and wrappers will allow. You can freeze the dumplings on the cookie sheet then transfer to a zipper top bag in your freezer if desired or you can cook them immediately. You can also tightly wrap and freeze any leftover filling or wrappers for your next round of dumpling making.
To Cook the Dumplings:
Pour one tablespoon of neutral oil (Canola, Vegetable, or Peanut) into a heavy non-stick skillet with a tight fitting lid. Place the pan over medium high heat. When oil is hot, swirl the pan to coat the bottom. Place several dumplings in the pan taking care not to crowd the pan. Fry the potstickers for three minutes. Add 1/2 cup of warm water to the pan and immediately place the lid on the pan. If cooking fresh potstickers, steam with the lid on for 5 minutes. If starting with frozen potstickers, steam with the lid on for 8 minutes. When the time is up, remove the lid and cook for 1-2 minutes more so the potstickers can crisp back up on the bottom.
Serve with desired condiments; we like chili garlic sauce, soy sauce, Sriracha, and Mae Ploy the best.