Gyoza (Japanese Potstickers)

Gyoza, the Japanese version of  the Chinese Dumpling, Jiaozi (饺子) which consist of ground meat and vegetable filling wrapped in a thinly rolled piece of dough.  Jiaozi can be cooked in different ways  - boiled (水餃) , steamed (蒸餃) or pan-fried (鍋貼) which is also known as potstickers.

Filling:  Combine all ingredients together and refrigerate for 30 minutes.

(Makes 100 dumplings)

1 kg minced pork

200g Chinese chives (or chinese cabbage) - chopped finely

1 1/2 tsp salt

1 1/2 tsp sugar

1 1/2 tbsp minced garlic

1 1/2 tbsp minced ginger

1 1/2 tsp pepper

2 tbsp soy sauce

2 tbsp Chinese cooking wine

1 tbsp sesame oil

1 egg

2 tbsp cornstarch

To make dumplings:

1 pack of Gyoza wrappers (1 kg)

1 tbsp cornflour + 2 tbsp water

• Place a teaspoonful of the filling in the centre of the gyoza wrapper.  Brush a little cornflour mixture around the edge of the wrapper, then fold and pleat the dumpling. Make sure edges are sealed tightly. 
• Place the dumplings, seam-side up onto a tray (lined with baking paper) and gently press to flatten bottom.  Cover with dampened tea towel to prevent from drying out.   (At this point, you can freeze them on a tray. When they are frozen, transfer them into a sealed freezer container or resealable  bag. This method will keep them from sticking together).

To pan-fry the potstickers:

• Heat about 1 - 2 tbsp cooking oil in a frying pan over medium high heat. 
• Arrange dumplings in the pan and pan-fry until the bottom of the dumplings turn golden brown and crisp.  (Do not move or  turn the dumplings over)
• Add about 3/4 cup of water (so that dumplings are partially submerged)  and cover the pan immediately.  Cook under medium heat until liquid is absorbed - this will take about  8 minutes.  (The purpose is to steam the dumplings). 
• Uncover the pan.  Lower the heat and cook the dumplings for another 2 minutes.  This process gives the dumplings a crispy bottom, slightly chewy soft top and juicy filling.
• Using a spatula, transfer the dumplings onto a serving plate  and serve hot with dipping sauce.

Dipping sauce - Combine together:

Chinese black vinegar or Japanese rice vinegar (I prefer to use Balsamic Vinegar instead)

Soy sauce

Chilli oil (optional)