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I'm sorry for the late responses Crybaby, here is my way in making Chinese dumplings or Potstickers
Pot-Stickers
- Gyoza/wonton wrappers, I prefer the round ones
- 8 oz ground meat, I used ground pork
- 4 oz of shrimps, peel and coarsely chopped ( I like to taste my shrimps in my dumplings)
- 1 tbsp of fish sauce/soy sauce
- 1 tbsp of oyster sauce, optional
- 1/2 inch of fresh ginger, grate it
- 1 tsp of sesame oil
- 1 tbsp of fried garlic oil or if you use garlic powder, add 1 tbsp oil
- 1 tsp of tapioca starch
- black pepper and sugar to taste
- some chives or cabbage, or napa cabbage, roughly chopped
- green onion, finely chopped
Method:
- combine all the ingredients, stir until well blended
- grab 1 piece of gyoza wrapper, place 1 tsp of the meat mixture on the center of it
- brush water on the edges of the wrapper
- carefully fold the wrapper and pinch the edges
- place them on a container, try not to crowd them, cover with damp towel
- heat 2 tbsp oil in a pan (with lid)
- place gyoza carefully, not too crowded in the pan, lower the heat to medium, cook about 3 to 4 minutes (depend on the heat), then turn it over, carefully pour 1/4 cup of water in the pan, cover the pan with the lid, cook for another 4 minutes, uncover the pan, cook again until the water is evaporated.
- or pan fry it, watch the heat, it browns so fast, maybe 3 minutes each side
- or you can dump them in the hot boiled water and boil them, add them in the prepared broths
Pot-Stickers
- Gyoza/wonton wrappers, I prefer the round ones
- 8 oz ground meat, I used ground pork
- 4 oz of shrimps, peel and coarsely chopped ( I like to taste my shrimps in my dumplings)
- 1 tbsp of fish sauce/soy sauce
- 1 tbsp of oyster sauce, optional
- 1/2 inch of fresh ginger, grate it
- 1 tsp of sesame oil
- 1 tbsp of fried garlic oil or if you use garlic powder, add 1 tbsp oil
- 1 tsp of tapioca starch
- black pepper and sugar to taste
- some chives or cabbage, or napa cabbage, roughly chopped
- green onion, finely chopped
Method:
- combine all the ingredients, stir until well blended
- grab 1 piece of gyoza wrapper, place 1 tsp of the meat mixture on the center of it
- brush water on the edges of the wrapper
- carefully fold the wrapper and pinch the edges
- place them on a container, try not to crowd them, cover with damp towel
- heat 2 tbsp oil in a pan (with lid)
- place gyoza carefully, not too crowded in the pan, lower the heat to medium, cook about 3 to 4 minutes (depend on the heat), then turn it over, carefully pour 1/4 cup of water in the pan, cover the pan with the lid, cook for another 4 minutes, uncover the pan, cook again until the water is evaporated.
- or pan fry it, watch the heat, it browns so fast, maybe 3 minutes each side
- or you can dump them in the hot boiled water and boil them, add them in the prepared broths
