Japanese: Gyoza (Pot Stickers)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes approx 30-35 dumplings)

Ingredients:

• 1 package 3½-inch round Gyoza (dumpling) wrappers (approx 14 oz)
• 1½ cups napa or green cabbage, very finely chopped or shredded
• 1 lb ground pork (fattier the better)
• 12 garlic cloves, crushed
• 1 cup green onions, minced
• ⅓ cup ginger paste (approx 3 oz)
• 1 tablespoon ground black pepper
• 3 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 3 tablespoons coconut oil

Dipping sauce ingredients:

• 1 cup soy sauce
• ½ cup rice vinegar
• 2 tablespoon spicy chili crisp (or more)
• 1 tablespoon toasted sesame oil

Procedure:

1. Defrost frozen wonton wrappers overnight in refrigerator
2. Mix together dipping sauce ingredients; divide into smaller bowls for serving, set aside
3. Wilt the cabbage: place cabbage in a colander and run hot water over the cabbage for about 1 minute (or steam until soft, about 1 minute); set aside to cool and drain
4. Make the filling: using your hands, mix ground pork, garlic, green onions, ginger paste, ground pepper, soy sauce, sesame oil in a large bowl
5. Squeeze the cabbage dry and fold into filling
6. Line several baking trays with wax paper
7. Make the dumpling: place 1 dumpling wrapper on your palm, dip your finger in water and run it around the edge of half the wrapper (to seal)
8. Place 1 slightly heaped teaspoon of filling on the wrapper, fold wrapper over and use your right hand assisted by your left hand thumb to create at least 6 pleats (see video); press to seal and place on the lined tray (dumplings should not touch); repeat
9. To cook: Heat 1 tablespoon coconut oil in a large skillet (that has a lid), carefully place a batch of dumplings in pan (flat bottom should touching the pan, but dumplings should not touch each other), cook until the underside is light golden brown
10. To steam: add ½ cup of water to the pan, cover immediately, steam until the water has completely evaporated (about 3 to 4 minutes); transfer cooked dumplings to a plate
11. Repeat the cooking process with another batch of dumplings (or freeze uncooked dumplings for later)
12. To serve: arrange dumplings in a row upside down (golden side up), serve with dipping sauce on the side

Notes:

• To freeze dumplings: put an entire tray of dumplings (not touching) into the freezer for at least one hour; remove and transfer to a sealed freezer bag and return to the freezer (frozen dumplings do not need to be defrosted for cooking, but they will need more water and time for steaming)
• Dipping sauce: leftover dipping sauce can be stored in the refrigerator in a covered jar for weeks