Martin Yan - YAN CAN GYOZA WITH SPICY DIPPING SAUCE

YAN CAN GYOZA WITH SPICY DIPPING SAUCE

Makes: 22 pot stickers

Ingredients:

Filling
1/2 pound ground pork or ground turkey
2 green onions, minced
2 tablespoons minced fresh shiitake mushrooms
1 teaspoon minced ginger
1-tablespoon cornstarch
2 teaspoons soy sauce
1 teaspoon sweet cooking rice wine (mirin)
1/8-teaspoon white pepper

Dipping Sauce
3 tablespoons soy sauce
2-tablespoon rice vinegar
2 teaspoons chili oil

2/3-cup water
22 pot sticker or gyoza wrappers
2 tablespoons vegetable oil

Cooking:

Combine filling ingredients with a pair of chopsticks or your clean hands in a large bowl; mix well and set aside. Combine dipping sauce ingredients in a small bowl; set aside.
To make each gyoza, place a heaping teaspoon the filling in center of the wrapper. Brush edges of wrapper with a little water, fold in half, and press edges to seal. Set gyoza on work surface, seam side up, and lightly press to form a flat bottom.
Heat a nonstick frying pan over medium-high heat until hot. Add 1 tablespoon of the oil, swirling to coat bottom. Add half of gyoza, seam side up, and cook until bottoms are golden brown, about 3 minutes. Add 1/3-cup water; cover, reduce heat to low and cook until water is absorbed, about 3 minutes. Remove from pan. Cook the remaining gyoza in the same way, first adding the remaining 1-tablespoon oil to the pan and using remaining water.
Place cooked gyoza, brown side up, on a serving plate. Serve with dipping sauce on the side.