Hello hi everyone! This is a recipe I worked out trying to capture the sweet/savory flavors of the frozen Ling Ling potstickers that I used to eat when I was a kid. I also thought I'd use this one as an excuse to take on a request a lot of folks have been asking for, which are the Japanese styled "Gyoza." They are very similar to Chinese potstickers, but have some subtle but important differences that you can check out too, mainly in the use of super thin wonton wrappers. Hope you try it!

 

serves 3-4

INGREDIENTS

  • 30-50 wonton wrappers

  • 4 oz shiitake mushrooms

  • 1/2 cup cabbage

  • 1 carrot

  • 4 cloves garlic

  • 1 inch ginger

  • 1 green onion

  • 1/4 frozen corn

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 2 tbsp miso paste

  • 1 tbsp sesame oil

  • 2 tbsp shaoxing wine

  • 2 tbsp corn starch

  • 2 tbsp oyster sauce

  • 1/4 cup chicken stock

  • vegetable oil

PREP

  • SOAK the shiitake mushrooms in boiling water for 10 minutes until tender, then remove the stems and mince. Set aside.

  • LARGE DICE the cabbage, set aside

  • DICE the carrots, set aside

  • CRUSH and mince the garlic, set aside

  • MINCE the ginger, set aside

  • SLICE the green onions, set aside

  • COMBINE all filling ingredients

  • HEAT a wok as hot as possible, then coat in vegetable oil

  • SAUTE filling for 3-5 minutes until a thick texture forms and the moisture is reduced, then remove from heat and set aside

  • WET the sides of the wonton wrapper with a small amount of water

  • FILL each wrapper with 1/2 tbsp of filling, then fold shut using pleats

    ON THE STOVE

  • HEAT a flat bottomed pan as hot as possible, and coat in vegetable oil

  • FRY each gyoza for about 3 minute until crisp on the bottom, then add 1/4 cup of water to the pan

  • COVER and let steam for an additional 3 minutes, then remove the cover and fry until all of the moisture has cooked off

  • SERVE with soy sauce

 

tagged with woo can cook, gyoza, japanese dumpling, potsticker, vegetarian