|1⁄2||Pound||ground pork or turkey|
|1⁄4||Cup||scallions, finely chopped|
|1⁄2||Cup||Napa cabbage, shredded|
|1||each||egg, lightly beaten|
|2||Clove||garlic, finely minced|
|40||each||small, round wonton wrappers|
|each||water for sealing wontons|
|4||Tablespoon||vegetable oil for frying|
|1 1⁄3||Cup||water, divided|
- Combine the first 11 ingredients in a medium-size mixing bowl. Set aside.
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth.
- Brush the edges of the wrapper lightly with water.
- Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper.
- Fold over, seal edges, and shape as desired.
- Set on a sheet pan and cover with a damp cloth.
- Repeat procedure until all of the filling is gone.
- Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot.
- Add 8 to 10 potstickers at a time to the pan on the flat side and cook for 2 minutes, without touching.
- Once the 2 minutes are up, gently add 1/3 cup water to the pan, turn the heat down to low, cover, and cook for another 2 minutes.
- Remove wontons and serve or keep warm.
- Clean the pan in between batches by pouring in water and allowing the pan to deglaze.
- Repeat until all the wontons are cooked.
Gyoza can be made in batches and frozen.
Serve with a Dipping Sauce: Equal parts soy sauce and rice wine vinegar, a dash of sesame oil and a dash of hot chili oil.