Recipe courtesy of Dave Fogelman
Dave's Party Potstickers
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 355
- Total Fat
- 18
- Saturated Fat
- 7
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 44
- Sodium
- 491
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
Ingredients
Sauce:
1/2 cup unsweetened coconut milk
1/2 cup orange juice
1 tablespoon minced Thai basil leaves
2 green onions, minced
1/2 teaspoon Indian curry powder
1/4 cup mirin
2 tablespoons oyster sauce
1 teaspoon chili sauce (recommended: Sriracha)
1 tablespoon freshly minced mint leaves
Filling:
1 pound ground pork
1 tablespoon freshly minced cilantro leaves
1 green onion, minced
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon mirin
1 tablespoon finely minced ginger
40 round gyoza wrappers
1/4 cup cornstarch
1 tablespoons canola oil
Directions
- First, make the sauce which can be done a day in advance of the final preparation. Combine all the sauce ingredients in a nonmetallic bowl and mix well. It does not matter in which order the ingredients are combined. Cover and refrigerate until time to use.
- Next, make the filling. Combine all the ingredients in a nonmetallic bowl and mix very well using your hands. Again, it does not matter in which order the filling ingredients are added. Once the filling is made, set it aside.
- Now it's time to fill the dumplings. Line a large cookie sheet with parchment paper and dust the paper heavily with the cornstarch. Take a gyoza wrapper and put a generous 1 teaspoon, almost 1 tablespoon, dollop of filling in the middle of the gyoza wrapper. Now start pinching in the wrapper all the way around the dumpling to close it up, like a fold/pleat - approximately 4 folds. Then give it a little twist around the dumpling's "waist." Arrange the finished dumplings on the cornstarch coated cookie sheet. When all 40 dumplings are finished, cover and refrigerate for 1/2 an hour.
- Final cooking steps:
- Add the canola oil to a large 12-inch nonstick skillet. Start adding the dumplings to the pan and turn the heat to medium-high. Brown the bottom of the dumplings, about 2 minutes. Reduce the heat to medium, add the sauce, cover the pan and steam for 2 minutes. After 2 minutes, uncover the pan and turn over all the dumplings to coat with the sauce. Transfer to a serving dish and enjoy.