Recipe

Japanese Potstickers Recipe

Add Step-by-Step Photos	Berenzvideodotcom / All my dishes 1 year, 11 months ago a lighter and thinner version of their Chinese counterparts, with a zesty, garlicky filling. You can make the sauce as hot as you like. I use ground chicken instead of beef in this one. The cabbage make them light and low in fat. Prep:20m Cook:15m Servings:56	Berenzvideo
	japanese version of a chinese classic

Crimped and ready to

frying turned over f

lets eat

Lets eat

Shred cabbage very f

Mixed meat

Open won ton

closed potsticker

ready to steam

Lets eat

Shred cabbage very f

crimped won ton

fried and ready to s

Browned and ready

raw meat

Cabbage

Meat on Won Tons

Crimped

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rml

Ingredients

Filling:

1 1/2 cup finely shredded cabbage

1/2 teaspoon salt

FILLING

1/2 lb ground chicken

1/2 lb ground pork

1/4 cup chopped water chestnuts

2 green onions minced

3 tablespoon Japanese rice wine (Sake)

1 tablespoon oyster-flavored sauce

1 tablespoon minced ginger

1 teaspoon minced garlic

1 teaspoon cornstarch

1/4 teaspoon pepper

DIPPING SAUCE

1/4 cup seasoned rice vinegar

1/4 cup soy sauce

2 teaspoons chili garlic sauce

2 teaspoons sesame oil

1 green onion minced

2 teaspoons minced ginger

30 potsticker wrapers (gyoza) (won ton wrappers work)

3 tablespoons cooking oil

1 cup chicken broth

Directions

In a bowl, toss cabbage w/ salt; let stand for 10 minutes.

Drain, rinse, and drain again.

Press cabbage to extract excess moisture.

Add remaining filling ingredients to cabbage: mix well.

In anoter bowl, combine dipping sauce ingredients.

COOKING:

Place a wide nonstick frying pan over medium heat until hot.

Add 1 tablespoon oil, swirling to coat sides.

Add on third of potsickers, seam side up, and cook until bottoms are golden brown. 3 to 4 minutes.

Add 1/3 cup broth; reduce heat to low, cover, and cook until dumplings are tender and liquid has evaporated. 6 to 8 minutes.

With a wide spatula, remove potsickers from pan and place them browned side up on a serving platter.

repeat to cook remaining potstickers.

Serve hot with dipping sauce.

vary to individual taste.

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Comments

rml 1 year, 11 months ago said:
Anything involving Sake and chili garlic sauce has to be fantastic. Thanks for the recipe!

beautidiva 1 year, 10 months ago said:
Gyoza! I have been looking for these for so long. I went to Japan years ago and Gyoza were my favorite food! Thank you so much!

berenzvideodotcom 1 year, 10 months ago said:
Sorry about these pictures guys but I can't seem to get them to edit properly. I'll keep trying

lunasea 1 year, 10 months ago said:
Your potstickers are oustanding and so delicious....I can't wait to make them again! I also love your photos. It really helps to see the visual prep and cooking. Great job...thank you so much!

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