My Favorite Year: Pot Stickers (Jiaozi)

makes 30

10 ounces ground pork, turkey, beef, chicken, or shrimp

3 ounces green or Napa cabbage, finely chopped (see Note)

2 ounces shiitake mushroom, finely diced (see Note)

2 scallions, green & white parts, finely chopped (1/4 cup)

1 tablespoon minced ginger

1 tablespoon minced garlic

1 tablespoon rice wine or cooking sherry

1 teaspoon sugar

1/2 teaspoon white pepper

1 package gyoza/potsticker wrappers (see Note)

1 tablespoons cornstarch & 1/4 cup water, for making slurry

NOTE: Some people add a little salt for a few minutes to drain the water out of the cabbage, I haven't found it to be a problem, so I don't.

NOTE: You can use fresh shitake mushrooms, frozen/thawed, or dried/reconstituted. You can also substitute other kinds of mushrooms.

NOTE: Do not use wonton skins if you can. Go to another supermarket and get gyoza/pot sticker wrappers as they are thinner and are round, wonton skins are square. Of course, if that's all you can find locally, I won't tell anyone. You could also make the dough from scratch.

In a large bowl, add all the ingredients through the white pepper and mix by hand to combine.

Make cornstarch slurry.

Have a large baking sheet, lightly floured, ready. Also, have some paper towels to dry off your prepping surface as needed.

Lay out one wrapper and fill the center with a scant tablespoon of filling. Use a finger to dip into the cornstarch slurry and wipe it along the outer edge of the wrapper (this is to hold the wrapper together when you fold).

It may take a couple of tries to learn how to close them correctly or you can fold them in half like raviolis if you give up after a few tries (thankfully you'll have a few extra wrappers in the package typically).

Fold the wrapper in half and pinch the middle. Then make your pleats and seal the edge. Here is a good website with pictures on how to fold them with pleats. I do three pleats on the left and three on the right. Reserve the finished product on your floured baking sheet. Repeat until done. Use paper towels to keep your prep surface dry as the slurry will muddy things up. (Also, I typically have to go back and seal the edges which can open up.)

Cook according to your desired format.

To Steam: place enough pot stickers in your steamer - don't overcrowd and steam until done.

To Boil: drop them into boiling water and stir, add 1 cup of cold water once, then again remove when they float and are done.

To Pan Fry: Add 2-3 tablespoons of oil to frying pan. When hot, add enough dumplings so as not to crowd them. Cook until done on one side, flip and 1/2 cup of water, cover pan until water evaporates.

Before cooking, you can also freeze all or some for later use.

Found at: http://chef-du-cinema.blogspot.com/2011/05/tv-bites-my-favorite-year.html