Japanese Gyoza Potstickers
Makes: 40 potstickers | Start to Finish: 30 minutes
Potstickers are crunchy comfort food at our house. Cooked perfectly, they are crisp on one side and delightfully chewy on the other. Served hot and dipped in gyoza sauce, these are easy to fall in love with. Gyoza is one of a handful of Japanese comfort foods that have taken the western world by storm, and with good reason.
- 1∕4 cup water
- 3 tablespoons olive oil
- 1∕2 onion
- 1 carrot or parsnips 1 beet
- 1 potatoes
- 1∕2 lb. ground pork
- 1 egg
- 1 package prepared round wonton wraps
- 2 tablespoons water (additional)
Blanch the vegetables by steaming or boiling. Mince or mash the blanched vegetables. Mix in the meat and egg. Lightly wet one round wrap with water. Put 1 heaping teaspoon of filling in the center of the wrap. Seal the wrap by using a potsticker press or by pressing the edges closed with the tines of a fork. Put a tablespoon of oil into a frying pan. Heat on medium high. Add about 12 potstickers to the pan and cover with a lid. Cook for 4 minutes. Remove the lid and add 2 tablespoons of water. Immediately replace the lid. Cook for 4–5 minutes until the potstickers are puffy and golden brown on the bottom. Serve hot with gyoza sauce.
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
This recipe is per person. This sauce is usually served in a small dipping bowl (available at Asian food stores) at each place setting at the table. Hot potstickers are typically dipped into the sauce using chop sticks. If you are not comfortable using chopsticks, this sauce can be poured over a serving of 10–12 potstickers. The three ingredients in this sauce are not stirred. Simply pour the ingredients into a bowl.
Found in The 100% Natural Foods Cookbook