Dave's Party Potstickers
- 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
- 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
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.
Recipe courtesy of Dave Fogelman
Recipe courtesy of Brad Sorenson
Recipe courtesy of Claire Robinson