Dave's Party Potstickers

Total Time:
50 min
Prep:
35 min
Cook:
15 min

Yield:
8 servings
Level:
Easy

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
  • 2 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.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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