Potstickers - Dumplings

By Maverick19

I learned how to make potstickers (Dumplings) from a wonderful family friend. She is Japanese and 91 years old!!! She has been making potstickers since she was a little girl. It was a treat to be taught by such an amazing woman!

Ingredients

• Gyoza Skins
• Napa Cabbage, 7-8 stalks, center stalk removed, finely chop the cabbage leaves
• Shitake Mushrooms, 5-6, remove stem, finely chop
• Green Onions, 2 stalks, cut both ends and finely chop
• Fresh Ginger 1 1/2 inch, grated
• Ground Beef, Very lean, (93 or 96% lean), 2/3 pound
• Soy Sauce, 2 Tsp
• Sesame Oil, 1-2 Tbsp
• Mixture of Corn Starch and Water, 1 tsp corn starch, 2 Tbsp water, mix until dissolved

Preparation

Step 1

Once you make the potstickers, they will be put in the freezer and cooked from frozen. Have two 13x9 metal baking pans or disposable foil pans. You don't have to do anything with the baking pans. You will place the potstickers in the pan, flat side down, and when full, cover with foil. ****Making the pleats of the potstickers is one of the Toughest things to master. It can get you frustrated, but once you get it, it will be a cinch.*****

1. Prepare all of the vegetables. Place the beef and the vegetables in a bowl and mix well. Add the soy sauce and mix again. Add the corn starch/water mixture and mix. Add the sesame oil and mix well, one last time. Place the mix in the refrigerator for 10-15 minutes.

2. get a small bowl of water and the Gyoza skins. Take the skin in your less dominant hand and place 1 Tbsp of the meat mix onto the center of the skin.

3. Dab your finger in the water and run your finger around the Entire edge of the gyoza skin. Adjust the skin so that each side of the skin is equal (it will look like a taco shell in your hand). While Holding the skin in your less dominant hand, (for me the left hand), use whichever hand is easier to pinch the left end of the gyoza skin, so that it sticks together. (for me, i pinch the left end of the skin, with my left fingers, but use your dominant hand if that's easier )

4. Using your dominant hand, you will create "pleats" as you push the far side of the skin towards the closer side (the side of the gyoza skin away from you, is the side that you will make the pleats with). As you Gently push, the skin will fold over on itself so you can push the entire fold (or pleat) to the side of the gyoza skin that is closest to you. Press each pleat to the other side of the skin so that they stick together. Continue to make the pleats, until you come to the end of the gyoza skin, for one final pleat.
5. Place the potsticker in the metal baking pan, flat side down . Once the pans are filled, cover with foil and place in the freezer to thoroughly freeze.

Cooking the Potstickers (Dumplings)
To Cook: Spray a large skillet with cooking spray and then add 4 Tbsp of vegetable or canola oil. Turn the heat up and let the pan get hot. Place dumplings, one at a time, flat side down, in the skillet until skillet is full. Start timer for 8 minutes. (The potstickers will cook the entire time with the Flat Side Down! Don't touch them until they are done)
Once the flat side of the potstickers are a LIGHT brown (check one after a minute or so), add 1/2 cup of water, cover the skillet and steam until the 8 minute timer is up.

Serve with a mix of soy sauce and rice vinegar and top with chili oil. (or whatever you like to dip your potstickers in)