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Gyoza (Pork Potstickers)

80

Special Diet

Dairy-Free

Course

Appetizer, Main Course, Side Dish, Dips & Snacks

Main Ingredient

Pork

Occasion

Entertaining, Restaurant Favorites, Holidays, Authentic Japanese

Ingredients

  • Pork Potstickers:
  • 1 ½ pounds ground pork
  • 1 head green cabbage very finely chopped
  • 4 cloves garlic minced
  • 1 Tablespoon fresh ginger finely minced
  • 1 small yellow onion peeled and minced
  • 6 fresh or reconstituted shiitake mushrooms stems removed, finely diced
  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon San-J Tamari Soy Sauce
  • 1 small egg beaten (optional)
  • 2 packages round potsticker wrappers
  • small bowl of warm water
  • vegetable oil
  • San-J Tamari Dipping Sauce:
  • 2 Tablespoons San-J Tamari Soy Sauce
  • ½ lime or lemon juiced
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon dried red pepper flakes

Directions

  • In a medium mixing bowl, prepare the potsticker filling by combining the pork, cabbage, garlic, ginger, onion, mushrooms, sesame oil, and San-J Tamari Soy Sauce until just combined. If the mixture does not adhere, add the optional beaten egg as a binder.
  • To stuff the potsticker wrappers, dip your index finger into the warm water and moisten the entire outer edge of one potsticker wrapper. Scoop 1 teaspoon of the filling and place in the center of the wrapper. Fold over the wrapper to create a pouch and crimp the edges shut with your fingers. Place on a baking sheet and cover with a damp dishtowel. This prevents the potstickers from becoming dry. You may sprinkle the cookie sheet with a little cornstarch to keep the potstickers from sticking to each other. Continue stuffing and crimping until you have prepared at least 80 potstickers. (Note: At this point, you may freeze any remaining filling for future use.)
  • In a large sauté pan, heat 2 tablespoons of vegetable oil to medium heat. Cook the potstickers in batches, 6 at a time, without crowding the pan. Brown one side of the potstickers and add 1 to 2 tablespoons of water. Quickly cover the sauté pan with an airtight lid to steam the potstickers. As soon as the water has evaporated, remove the potstickers to a warmed serving platter. Keep warm as you repeat the cooking process with the remaining potstickers.
  • To prepare the dipping sauce, combine the San-J Tamari Soy Sauce, lime or lemon juice, sesame oil and red pepper flakes in a small bowl. Whisk thoroughly and let stand for several minutes to allow the flavors to marry. Serve the potstickers with the sauce.

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