Chinese Potstickers

Chinese Potstickers
Photo by Becky Luigart-Stayner

Ingredients

  • Dumplings:
  • Sauce:
  • 3 tablespoons Chinese black vinegar or balsamic vinegar
  • 3 tablespoons dark soy sauce
  • 1/8 teaspoon white pepper
  • 2 tablespoons Shaoxing (Chinese cooking wine) or dry sherry
  • 4 dried shiitake mushrooms (about 1 1/2 ounces)
  • + 17 more ingredients
    • ¼ cup canola oil, divided
    • 48 gyoza skins
    • 3 cups chopped napa (Chinese) cabbage (about 4 ounces)
    • 2 teaspoons dark sesame oil
    • 6 tablespoons low-sodium soy sauce
    • 2 teaspoons chile puree with garlic sauce
    • 5 ounces ground chicken breast
    • 2 tablespoons minced green onions
    • 1 ½ teaspoons minced peeled fresh ginger
    • 1 ½ teaspoons oyster sauce
    • ¼ cup finely chopped green onions
    • 5 ounces lean ground pork
    • 1 1/3 cups water, divided
    • 1 teaspoon sugar
    • 1 large egg white
    • 2 tablespoons plus 1 teaspoon cornstarch, divided
    • 3 tablespoons finely chopped peeled fresh ginger

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, ...

View full recipe at My Recipes

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