- Cuisine: Chinese, Japanese, Korean, Vietnamese
- Course: Appetizer, Main, Snack
- Skill Level: intermediate
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Potstickers go by other names as well – in Japanese gyoza, Korean mandu, Chinese jiaozi, etc. The filling can be savory or sweet and varies according to taste. The cooking method is similar regardless of the name ;).
The wrappers can varied in size and thickness and are usually found in the frozen section of your Asian supermarket.
You can substitute other meats for the ground pork.
- 300g minced pork
- 5cm knob of ginger, peeled and finely grated (about 1 heaping tablespoon)
- 100g Chinese chives, chopped
- 1 clove of garlic, peeled and pressed
- 100g napa cabbage, diced
- 30g wood ears (Chinese black fungus)
- 1 tablespoon of light soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon sesame oil
- Fresh cracked black pepper
- 1 teaspoon of cornstarch
- 1 packet of jiaozi skins
Rehydrate the wood ears in hot water. Allow to soften, about 30 minutes. Discard the water and squeeze out excess liquid. Discard any hard bits. Chop coarsely.
Place the napa cabbage in a mixing bowl. Add 1/2 teaspoon of salt. Allow to stand for 30 minutes. Rinse off the salt and squeeze out the water from the cabbage.
Combine the rest of the ingredients, including the squeezed cabbage, into a bowl. (Your hand is your best kitchen utensil so don't be afraid to use it.) Mix well. Place in the fridge for 30 minutes.
Thaw out the jiaozi skins. Place one teaspoon of the filling in the center of the wrapper. Wet the edge with water and seal the wrapper using pleats.
Continue until all the skins are gone.
Heat up 1 tablespoon of oil in a frying pan on medium heat. Place the jiaozi in the pan and fry for 1 minute.
Reduce the heat to low. Add enough water so that there is 3-4mm of water in the pan. Cover with a lid. Allow to steam for 6-7 minutes
Remove the lid and fry for another minute or until all the water has dissipated and the bottom is crispy.
Serve with a soy sauce/rice vinegar blend. Enjoy!