Here is the recipe from last night's cooking group. If anyone is interested in buying a potsticker press/maker you can find them on Amazon or locally at Spoons n Spice. They run between $4 and $10. Just do a search for "dumpling press" when you look online. If you have questions about the recipe, just ask Amy Seiter. Thanks!
Gyozaa.k.a Potstickers
2 bags shredded cabbage (coleslaw)
1 yellow onion, diced
1 lb. ground pork
soy sauce (about 1/3 cup)
1 to 2 Tbsp. garlic (bottled minced garlic)
1 to 2 tsp. ground ginger
2-3 packages potstickers round wraps (found at Smith's or Asian markets)
cooking oil
Boil water in large pot. Add cabbage and boil for 3 minutes. Put towel in strainer and add cabbage. Rinse with cold water. Let water drain through towel. Take towel out filled with cabbage. Using back of wood spoon, push on towel to squeeze water out. Or use your hands to squeeze the towel and wring all of the water out. Cabbage should be mostly dry. Put raw pork in bowl and then add cabbage. Add onions. Mix everything in bowl like you’re massaging it with your hands. This massaging step is important. Make a hole in meat mixture and add spices until it smells good and strong. Massage spices in. Put a small amount of meat mixture on each wrapper. Using a little bit of water seal and crinkle each wrapper closed or use the dumpling press. Put oil in frying pan or electric skillet; just enough to coat. Then add gyoza standing up in pan to brown the bottoms. Turn heat to 350 degrees or medium-high heat. Brown bottoms of gyoza. Then add 1 to ½ cups water and steam for 12 minutes. Add water if necessary later. It should sound like a shower during the 12 minutes. Serve with rice. Makes about 80 to 90 potstickers.
Dipping Sauce for Gyoza:
Use regular soy sauce or use this recipe:
Mix 1/4 cup soy sauce and 1/4 cup apple cider vinegar together
Note: After steaming the potstickers and letting them cool, you can store them in the freezer and reheat them to eat later.
