It’s just turning Autumn here on the Sunshine Coast of Australia and the weather is absolutely beautiful – certainly no time to have a horrible cold! I’m not happy!
I know I say it’s always best to make everything home made but sometimes rules are made to be broken. Like now. Do you like pot stickers? We love these little Chinese dumplings and make them quite often. Since there are only two of us, we make a batch and eat a few and freeze the rest.
You can buy gyoza wrappers at most any Asian grocery store or a gow gee wrapper will work too. Then all you need to do is mix the filling and job’s done.
My son married a woman who was born and raised in Taiwan and I’ve learned to love all the wonderful dishes she makes, especially her spring rolls and these pot stickers!
She makes her pot stickers the traditional way by folding the pastry and pleating it by hand. I take the easy way out. I use an inexpensive plastic dumpling maker you can buy most anywhere. For a week night meal, I prefer to use a simple dumpling maker and get the job done in 5 minutes rather than my slower than anything pleating method.
Place the pastry in the dumpling maker, put a heaping teaspoon of filling in the center and fold the dumpling over.
Once they’re all made, put some oil in a heated skillet and place the pot stickers pleat side up. Press them down a bit so you get more brown yummy bits on the bottom. Cook til the bottoms are golden brown.
Once the bottoms are golden brown, add about 1/4 cup of water to the pan and cover. Steam until all the water has evaporated and then serve with an Asian dipping sauce of your choice.
- ⅓ cup shredded cabbage
- 2 tablesp chopped green shallots
- 250gms minced pork
- 1 teasp sesame oil
- 1 teasp sugar
- 2 teasp soy sauce
- ½ teasp garlic salt
- 1 teasp grated fresh ginger
- 20 gyoza or gow gee wrappers
- 1 tablesp vegetable oil
- ¼ cup rice vinegar
- ¼ cup low-sodium soy sauce
- ¼ teaspoon crushed red pepper flakes
- 1 garlic clove, minced
- ¼ teaspoon minced fresh ginger root
- 1 Tbs cup thinly sliced green onions
- ½ teaspoon sesame oil
- Combine all ingredients in a bowl
- Use hands to mix well
- Place 1 teasp filling in wrapper
- Brush with water
- Seal with a dumpling maker
- Heat oil in frying pan
- Fry in a hot pan till bottom becomes brown
- Turn heat to low and add ¼ cup water to the pan
- Cover and steam till water is gone
- Whisk ingredients together and set aside for 15 minutes.
- Keeps well covered in the refrigerator for up to a week.