Gyoza, Jiaozi, Potstickers, Dumplings

Gyoza, Jiaozi, Potstickers, Dumplings

As a full blood Chinese I have to admit that I’m very much into dumplings. Dumplings of any kind. Whether in soup, fried or the famous pot stickers. There are many given names for these delicious handmade snacks. In Japan they carry the name Gyoza, in China they are known as Jiaozi, the Americans gave them the name Potstickers (very cute I think), and the most general name is Dumpling. Growing up we often had these little gems at our house. Besides having them homemade you can also get them over a nice dimsum or yam cha. Dimsum is like the Spanish Tapas but the Chinese way. Tasty bite sized dishes prepared in different ways. Famous are the steamed baskets filled with dumplings or sweet buns. Yum, talking about it makes me drool. I haven’t made these dumplings for a while, but I was really craving them the other day, so I created a basic easy to go recipe for you. It looks harder than it is, especially the wrapping part, but practice makes perfect right?

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Gyoza, Jiaozi, Potstickers, Dumplings

Makes 25-30 pieces

  • 2 cups napa cabbage
  • 200 gram minced pork meat
  • 1 cup shimeji or shiitake mushrooms
  • hand full of Chinese chives or 4 scallion / green onions
  • 2-3 tablespoon soy sauce or tamari
  • 2 tablespoon rice wine
  • 1 tablespoon sesame oil
  • 2 cloves garlic grated or finely chopped
  • thumbed sized ginger grated
  • 2 tablespoon cornstarch or tapioca flour
  • 30 gyoza wrappers (pre packed)
  • 2 tablespoon coconut oil
  • 1/2 cup water

Dipping Sauce

  • 3 tablespoon soy sauce
  • 3 tablespoon rice vinegar
  • 1 tablespoon sesame oil

Directions

Mix all ingredients together in a large bowl. Take a gyoza wrapper and place a tablespoon size of meat mixture in the center of the wrapper. Moist the edge of the wrapper and fold the upper half of the wrapper up to meet the other edge. Fold the edges in a series of pleats (around 6), firmly yet gentle press the folded edges together, if wrapper feels dry add more water to the edges. Press the edges together to seal the dumpling. Repeat this until all wrappers are used. Heat a medium to big size skillet at medium high heat and add oil. Place dumplings in the pan in a row behind each other and cook until the bottom becomes golden brown and crisp. Then add water and cover with a lid until water is vaporized. Mix soy sauce, rice vinegar, and sesame oil together for dipping sauce.

 

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