This is a recipe I have fond memories of my mom making growing up, although she most often used this filling to make egg rolls. However, recently she mentioned making potstickers with it and of course that inspired me to make some of my own. It’s an incredibly simple recipe and works well for me because I can either keep the filling in the fridge and make a few each night or make them all at once and freeze them until I want to eat them.
- 1 pound lean ground pork or turkey, finely chopped
- 2 Tablespoons light soy sauce
- 2 Tablespoons dry sherry
- 1 teaspoon freshly grated ginger
- ½ teaspoon ground white pepper
- 1 Tablespoon sesame oil
- ½ teaspoon MSG (optional)
- pinch of sugar
- 1 Tablespoon chopped green onion
- 1 egg white
- 1 Tablespoon cornstarch
- 1 teaspoon salt
- 4 Tablespoons medium chopped bamboo shoots or water chestnuts (optional)
- 2 cloves garlic, crushed
- quarter of one Napa/Chinese cabbage, shredded thinly
- 1 package gyoza wrappers
Combine all ingredients in a bowl. Lay wrapper on a clean, dry surface and using your finger or a brush, spread a bit of water or egg wash along its edge. Make a cradle with your hand for the dumpling wrapper and place a small spoonful of filling the middle. Pinch one corner and, keeping one edge flat, fold the other edge to form pleats.
Put 2 Tablespoons oil in a large non-stick skillet and heat on medium-high. Add the potstickers and cook for about 2 minutes, or until the bottoms are lightly browned and most of the oil has been absorbed.
Add ¼ cup water per dozen dumplings to pan and cover. Lower heat to medium and let simmer about 3 minutes.
Uncover dumplings, return heat to medium-high and cook another minute or two until bottoms are dark brown and crisp and water evaporates. Serve hot.