2 cups Napa Cabbage, chopped (I omitted this)
3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning
1/3 pound ground pork OR ground chicken
1 tablespoon fresh ginger, minced (from 1/2-inch knob)
1 small carrot, coarsely shredded (about 2 tablespoons)
1 tablespoon minced cilantro
2 scallions, thinly sliced (about 1/4 cup)
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
1/2 egg, lightly beaten (Note: 1/2 egg!)
1/8 teaspoon freshly ground black pepper
30 gyoza (pot sticker) wrappers
1/4 cup canola oil
2 tablespoons sambal
1/2 cup rice wine vinegar
1/2 cup soy sauce
1 teaspoon sesame oil
I omitted this step…..In large bowl, (toss together cabbage, I omitted) and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it.
Add pork, ginger, carrots, scallions, and garlic and stir to combine.
In small bowl, whisk together soy sauce, sesame oil, and 1/2 egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.
On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 4-6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner. This video will help you with pleating the dumplings.
In 10-inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Be careful with this next step!! (Have top covering pan and quickly pour water…the oil will splatter!) Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Seve pot stickers warm.
For dipping sauce, combine all ingredients in a small bowl and serve.
To freeze, place potstickers on a baking sheet and freeze. Once frozen you can place them all together in a freezer bag or container. To reheat add frozen potstickers to hot oil and continue with the steps above.
Adapted from: Ming Tsai