Chinese Potstickers

Photo by Becky Luigart-Stayner
Ingredients
- ¼ cup canola oil, divided
- 3 tablespoons Chinese black vinegar or balsamic vinegar
- 1 ½ teaspoons minced peeled fresh ginger
- 2 teaspoons chile puree with garlic sauce
- 5 ounces ground chicken breast
- 1 teaspoon sugar
- 5 ounces lean ground pork
- + 17 more ingredients
-
- 1 1/3 cups water, divided
- 1/8 teaspoon white pepper
- 3 tablespoons finely chopped peeled fresh ginger
- 48 gyoza skins
- 1 large egg white
- 4 dried shiitake mushrooms (about 1 1/2 ounces)
- 2 teaspoons dark sesame oil
- ¼ cup finely chopped green onions
- Dumplings:
- Sauce:
- 6 tablespoons low-sodium soy sauce
- 2 tablespoons plus 1 teaspoon cornstarch, divided
- 1 ½ teaspoons oyster sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons minced green onions
- 3 cups chopped napa (Chinese) cabbage (about 4 ounces)
- 2 tablespoons Shaoxing (Chinese cooking wine) or dry sherry
1. To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water; drain. Cool; chop. 2. Place mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms; chop. 3. Combine cabbage, mushrooms, ...
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