For the dumplings
- 1 lb fatty ground pork
- 2 scallions
- 1-inch fresh ginger
- 2 shiitake mushrooms
- 3–4 leaves Napa cabbage (5–8 oz)
- 2 scallions
- 1 clove garlic
- 1 Tbsp Chinese rice wine (or dry white wine)
- 2 tsp soy sauce
- 1 tsp sugar
- kosher salt
- black pepper
- 1 package gyoza wrappers (40–50 wrappers)
- You’ll need 1 Tbsp neutral oil and 1 tsp sesame oil for each cooking batch of dumplings.
For the dipping sauce
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1/4 tsp sesame oil
- 1/4 tsp chili oil
- 1 scallion, chopped fine
- 1/2 tsp grated fresh ginger
Make the dipping sauce by combining all the sauce ingredients. Set aside.
Prepare the filling
- Chop the cabbage rather finely and combine it in a bowl with about 1/2–1 tsp kosher salt. Set aside for about 15 minutes. Drain the excess water and squeeze out more water from the cabbage.
- Chop the mushrooms finely after removing their stems.
- Slice the scallion finely, mince the garlic, and grate the ginger.
- In a bowl, combine pork, cabbage, mushrooms, scallions, ginger, garlic, and black pepper to your liking. Mix together a little bit.
- Add the sugar, wine, and soy sauce to the mixture and combine well.
Stuff the dumplings
- Lay one wrapper flat on your work surface.
- Working one dumpling at a time, dip a finger in some water and wet the circumference of the face of the dumpling wrapper.
- Place 1-2 tsp filling in the center of the wrapper, shaping it slightly so that it runs across the equator of the wrapper leaving 1/2″ on each side.
- Fold the bottom half of the wrapper up to meet the top half.
- Holding the dumpling in your left hand, pinch the top center of the crescent between your left thumb and forefinger.
- With your right thumb and forefinger, starting near the center, pull a little of the wrapper that is facing you up towards the top, creating a crease on the outside of the wrapper. Pinch that crease closed with your left thumb and forefinger. Hold it at the new crease with your left hand, continue making creases and moving down the right side of the dumpling.
- Once the right side is all creased and sealed, pinch the top center with your right hand and make creases with your left hand going down the left side, moving from center to edge.
- Make all the dumplings! Set them on a baking sheet and, if your local air is very dry, cover them with a barely damp tea towel.
Cook the dumplings
- Preheat a 10-inch non-stick skillet over medium heat with 1 tbsp neutral oil in it.
- Place as many dumplings as you can in the skillet without crowding them.
- Cook them until the bottoms become toasty and lovely brown, about 3 minutes.
- Have a lid of some kind ready to go. Pour 1/2 cup of water into the pan and cover it immediately. There will be a lot of steam!
- Cook the with the lid on until you no longer hear water boiling and steaming inside. Check to see if all the water has cooked out.
- If it has cooked out, drizzle the 1 tsp of sesame oil into the pan and cook the potstickers for another minute or so. Check to see that they are done by testing with a Thermapen. Their insides should all read 160°F (71°C) or higher.
- Remove the dumplings to a paper towel to drain or directly to a serving dish.
- Serve with dipping sauce, spicy mustard, chili sauce, or just plain, good soy sauce.
Note: you can cook these by other methods, too. Steam them or boil them carefully for a couple minutes. Just be sure to check the internal temp for proper doneness!