Laurie
I heart Leonard
These are my latest passion! Does anyone have a recipe to share?
looking for pot sticker/dumpling recipes
- Thread starter Laurie
- Start date
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Chinniechantel
Guest
OOooh...yum! Laurie, I want some too! I had the BEST dumplings ever in Shanghai, we waited in line standing up for about 2 hours in 97 degree heat for them...twice! Boy were they good...I may even spend another 20 hours on a plane just for those dumplings.
brekai722
ChinCrazy and Loving It
All you see of the message on the front page is "Looking for pot..." Curiousity overcame me, I had to see what the thread was about...lol. It looked like we were having some illicit activities going on here in chins and hedgies :nono:
Last edited:
Cinder and Me
~Scuba Chick~
LOL, hahaha :tease:
NBC had a pretty good story about the extent to which pot-growers go through to hide their goods. haha
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EveningChin
Guest
Yeah i was just gonna say that the title of this thread makes me giggle just be cause it looks like "Looking for Pot." Teehee!
equus_peduus
Constantly Confused
- Joined
- Jan 31, 2009
- Messages
- 220
Gyoza (Japanese potstickers) according to my mother (IMO, *THE BEST* potstickers, ever, bar none 
). Gyoza skins are thinner than what I typically find on Chinese restaurant potstickers (probably about half as thick). I usually use the Azumaya (I think?) brand, cos they're easy to find around here. Use the round ones.
1/2 lb ground or minced pork (leaner is better; I have also used ground beef or turkey)
2/3 lb cabbage (something like Napa cabbage works best, but any cabbage is fine)
2 shiitake mushrooms (aka "chinese" or "black" mushrooms. Dried is fine - soak in warm water til soft prior to chopping. Fresh is good too.)
1 stalk green onion
1/4-1/2 oz ginger root (fresh)
1T corn starch
1t sesame oil
1 clove garlic
1/2 t salt
2T soy sauce
1T sake (semi-optional)
Mince (the finer, the better) cabbage, green onion, mushroom, ginger (which is usually grated), garlic. Mix everything in a big bowl. Wrap about a teaspoon of filling in a gyoza skin.
Heat a nonstick frying pan or other large flat cover-able cooking surface. Add some olive oil. Making sure to touch pretty much every gyoza to the oil, quickly arrange on the pan. Ideally, they don't touch, but no biggie if they do; just don't smash them all in. Add about 0.5-1cm depth of water to the pan. Cover. When water is just about all boiled away (usually less than 10 minutes), uncover, and allow to get crunchy on the bottom. You can flip and crunchify other surfaces of the gyoza if you so desire. Serve with sauce. Should yield about 50 gyoza.
Sauce = 1 part soy sauce + 1 part rice vinegar + a couple drops sesame oil.
Diagram illustrating how to wrap the things, more or less. My mom drew this for a cooking class she taught, oh, 20+ years ago. The skins get sticky when wet; use water along the edge of half the circumference of the skin to seal. The foldy bit is only the top layer (not both layers). I can try to draw more pictures or something if this doesn't make sense, but I may never get around to it If directions don't make sense, I can try to clarify. "mincing" in a food processor works (but don't liquify ingredients!) to save a bit of time. Wrapping is the most time-intensive part; I usually do a double or triple recipe, and wrap while watching a movie. So I don't make these very often, cos I don't usually have that much time...
). Gyoza skins are thinner than what I typically find on Chinese restaurant potstickers (probably about half as thick). I usually use the Azumaya (I think?) brand, cos they're easy to find around here. Use the round ones.1/2 lb ground or minced pork (leaner is better; I have also used ground beef or turkey)
2/3 lb cabbage (something like Napa cabbage works best, but any cabbage is fine)
2 shiitake mushrooms (aka "chinese" or "black" mushrooms. Dried is fine - soak in warm water til soft prior to chopping. Fresh is good too.)
1 stalk green onion
1/4-1/2 oz ginger root (fresh)
1T corn starch
1t sesame oil
1 clove garlic
1/2 t salt
2T soy sauce
1T sake (semi-optional)
Mince (the finer, the better) cabbage, green onion, mushroom, ginger (which is usually grated), garlic. Mix everything in a big bowl. Wrap about a teaspoon of filling in a gyoza skin.
Heat a nonstick frying pan or other large flat cover-able cooking surface. Add some olive oil. Making sure to touch pretty much every gyoza to the oil, quickly arrange on the pan. Ideally, they don't touch, but no biggie if they do; just don't smash them all in. Add about 0.5-1cm depth of water to the pan. Cover. When water is just about all boiled away (usually less than 10 minutes), uncover, and allow to get crunchy on the bottom. You can flip and crunchify other surfaces of the gyoza if you so desire. Serve with sauce. Should yield about 50 gyoza.
Sauce = 1 part soy sauce + 1 part rice vinegar + a couple drops sesame oil.
Diagram illustrating how to wrap the things, more or less. My mom drew this for a cooking class she taught, oh, 20+ years ago. The skins get sticky when wet; use water along the edge of half the circumference of the skin to seal. The foldy bit is only the top layer (not both layers). I can try to draw more pictures or something if this doesn't make sense, but I may never get around to it
If directions don't make sense, I can try to clarify. "mincing" in a food processor works (but don't liquify ingredients!) to save a bit of time. Wrapping is the most time-intensive part; I usually do a double or triple recipe, and wrap while watching a movie. So I don't make these very often, cos I don't usually have that much time...
