Author Pam - For the Love of Cooking / Original by Damn Delicious
Equipment
Baking Sheet
Large Nonstick Skillet with Lid
Ingredients
2tbspvegetable oil, divided
1cupshiitake mushrooms, finely chopped
2shallots, minced
3cupsnapa cabbage, finely shredded
2large (or 3 small)carrots, peeled & grated
Sea salt and freshly cracked pepper, to taste
½cupwater chestnuts, minced
½cupcilantro leaves, chopped
1egg, well-beaten
3cloves, minced
1tbspginger paste
1½tbspsoy sauce
½tbsprice wine vinegar
2tsptoasted sesame oil
32round potsticker wrappers**Also called gyoza wrappers
Instructions
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and shallot and cook, stirring often for 3 minutes. Add the cabbage and carrot then cook, until tender, about 3-4 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the veggies from the skillet to a bowl and set aside to cool completely.
Combine the egg, garlic, ginger, soy sauce, rice wine vinegar, and sesame oil; whisk until well combined.
Add the water chestnut and cilantro to the cooled vegetables then pour the well-whisked soy sauce mixture on them. Toss until evenly coated and well mixed.
To assemble the potstickers, set up a workstation with a small bowl of water, a clean dish towel for wiping fingers, a parchment-lined baking sheet, a stack of potsticker wrappers, and the vegetable mixture.
To form dumplings, place 2 teaspoons to 1 tablespoon of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water – do not use too much water. Wipe fingertip dry on the towel.
Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating in edges as it meets the other. Make sure each dumpling is completely sealed. Place finished dumplings on the parchment-lined baking sheet.
To cook the gyoza, heat the remaining tablespoon of vegetable oil in a nonstick skillet over medium heat. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 – 2 minutes.
Increase the heat to medium-high, and carefully add 1/4 cup of water and cover tightly with a lid. Let the dumplings steam for 3-5 minutes until the water has fully evaporated and the dumplings have crisped again.