One year ago: No-Bake Cheesecake with Cherry Sauce
(makes 26-30 dumplings)
1 package gyoza/potsticker wrappers (available in the freezer section of most supermarkets)
a generous 1/2 pound lean, ground pork
1 cup finely chopped napa or green cabbage
2 green onions, bottoms and green tops, finely chopped
1 clove garlic, finely minced
1-2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 -1 teaspoon finely minced fresh ginger root
1 tablespoon cornstarch dissolved in 3 tablespoons water, for sealing the edges of the potstickers
Thaw the wrappers in the refrigerator overnight or for about 30-40 minutes at room temperature. Place the chopped cabbage in a sieve and sprinkle with about 1 teaspoon kosher salt. Let stand for 15 minutes and then rinse with cold water. Squeeze the cabbage dry in a tea towel or piece of cheesecloth. This step will prevent soggy potstickers. Mix all the filling ingredients together, and fry a tiny portion of the mixture to test for seasoning. Adjust salt and ginger/garlic to your liking. Take a wrapper in the palm of your hand and with your finger, dab some of the cornstarch slurry around the edges of the wrapper. Place about a teaspoonful of filling in the center of the wrapper, bring the edges together and pleat the dumpling like the illustration here.
As you finish each potsticker place it on a parchment-lined sheet or tray and cover loosely with plastic wrap to prevent them drying out. When you are ready to cook, heat a small amount of vegetable oil in a non-stick skillet over medium-high heat. Add the potstickers, flat bottom-side down, and brown them.
You can turn them to lightly brown the sides, if you wish. Add about 1/4 cup of water to the skillet and cover tightly. Turn the heat down to medium and steam the dumplings until they are done, about 3-5 minutes. Enjoy your dumplings with the dipping sauce of your choice or this one:
Dipping Sauce for Potstickers
1 teaspoon Asian chile sauce
1/4 cup soy sauce
2 teaspoons sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar.
(recipe for sauce and potstickers just slightly adapted from the blog Steamy Kitchen)