Recipe: Gyoza (Japanese Potstickers)

GYOZA (JAPANESE POTSTICKERS)

1 pound ground pork
2 tablespoons soy sauce
2 scallions, chopped
4 garlic cloves, finely chopped
1 small piece of ginger, peeled and minced
1 teaspoon toasted sesame oil (optional)
Salt, to taste
24 wonton wrappers
Oil, for frying
1/3 cup water
FOR SERVING:
Sweet chili sauce or a soy sauce, rice vinegar and sesame oil blend or your favorite dipping sauce

Mix ground pork, soy sauce, scallions, garlic, ginger and optional sesame oil in a bowl. Place about one teaspoon of pot-sticker filling in the middle of a wonton wrapper. Rub the outer edge of the wonton wrapper with a bit of water. Fold the wrapper over and press down on the edges to seal.

To cook pot-stickers, heat about 2 tablespoons oil in a large frying pan. Cook over medium-high heat until one side of the pot-sticker browns. Turn and repeat to brown the other side. Next, pour about 1/3 cup of water into the pan and immediately place a lid over the pan. Reduce heat to medium and cook for approximately 8 minutes. Check the center of the pot-stickers to test for doneness. If the pot-stickers are not fully cooked, add a bit more water and steam for a few more minutes.

Serve pot-stickers with sweet chili sauce or a soy sauce, rice vinegar and sesame oil blend or your favorite dipping sauce.

You can freeze extra pot-sticker filling for up to two months.

Makes 24 gyoza