Chinese Potstickers

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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