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Jiaozi (Chinese Potstickers or Gyoza)



To prepare dumplings, cook cabbage in boiling water 1 minute or until tender.
Drain and rinse with cold water.
Drain again.
Cool and chop.
Place mushrooms in a small bowl and cover with boiling water.
Cover and let stand 30 minutes or until tender.
Drain mushrooms and chop.
Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl.
Cover and refrigerate 4 hours.
Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons dumpling mixture into center of each skin.
Moisten edges of gyoza skin with water.
Fold in half, pinching edges together to seal.
Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying).
Repeat procedure with remaining gyoza skins and filling.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat.
Add 12 dumplings to pan and cook 3 minutes.
Add 1/3 cup water.
Reduce heat, and simmer 3 minutes or until water evaporates.
Repeat procedure with remaining canola oil, dumplings, and water.
To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl.
Serve sauce with dumplings.