Do you like PotStickers, Dumplings or Wontons? I love these appetizers. I remember my mom always make these for my sister and I when were growing up. It was really yummy. I would like to make some as well, this is my version.
Filling:
2 packages of round or square gyoza wrapper
½ medium cabbage, finely shredded
6 peeled water chestnuts (fresh or canned), minced
1 ½ tsp minced fresh ginger
2 garlic clove, minced
4 tsp soy sauce
1 tsp sesame oil
4 scallions, minced
1 tbsp salt
12 oz or more ground pork/beef/chicken
1 egg, lightly beaten
1 cup water
½ medium cabbage, finely shredded
6 peeled water chestnuts (fresh or canned), minced
1 ½ tsp minced fresh ginger
2 garlic clove, minced
4 tsp soy sauce
1 tsp sesame oil
4 scallions, minced
1 tbsp salt
12 oz or more ground pork/beef/chicken
1 egg, lightly beaten
1 cup water
8 dried shiitake mushrooms, rehydrated until softened and chopped fine (optional)
¾ cup grate carrots (optional)
¾ cup grate carrots (optional)
Sauce:
1/3 cup soy sauce
2 tbsp rice vinegar
2 tsp sugar
2 tbsp water
1 scallion, minced
2 tsp fresh ginger, minced
½ tsp sesame oil
Mix all the ingredients together
Cover and refrigerate mixture for at least an hour or overnight
Scoop about a tablespoon of filling and place it at the center
Moisten edge with water and shape the round or square dumpling wrapper by pinching the edges together and pressing air out of the dumpling
These dumplings can be store in the freezer for up to 1 month in an airtight container or zip lock freezer bag. No need to thaw before cooking.
Bon Appétit!
Happy Cooking!
