|Pot Stickers boast a crispy browned bottom, are firmer and have more flavor than steamed - my favorite!|
|Shiho-chan and Stephanie got a head start on chopping, kindly recording the recipe for me as they went along.|
Start by preheating a large, heavy pan with a lid over medium high heat, drizzle with oil, and add the dumplings. Sauté/fry the dumplings until they are nice brown on the bottom, shaking the pan a couple times to assure they don't stick, and then add a good splash of water or stock (about a half cup) and cover and steam finish cooking the inside and top. If extra crunch is desired, brown a couple more minutes after the water evaporates.
|Wrapped and ready to cook or freeze, cornstarch inhibits sticking. If freezing, do not thaw before cooking.|
|Sauté in a pan over medium high heat to brown, splash with water, cover and steam until done.|
A stick free pan is NOT the best choice, the finish can easily scratch at these higher temperatures.
|The Kimchi Cheese Gyoza Pot Stickers when done, the cheese that leaked out was especially delicious!|
|Shiho-chan and Akiko-chan definitely approve! Dipping sauces are up to you and add the final seasoning.|
|Diego and Takashi did their part, if there are young men coming over make a LOT!|
|My sweet little Gyoza Girl makes a mean dumpling!|
½ LB (to taste) cheddar, or your favorite, ¼-½" cubes
Wrap dumpling by technique in video above, or as follows… Shingle/stack three wonton wrappers, overlapping by about 1/2 inch. Brush water over the top edge of wonton wrappers. Take a small spoonful of wonton filling and place it in the center of a single wrapper. Pick up and fold in half, and with left index finger and thumb, pinch the two halved together, but don’t let go. With your right index finger and thumb, fold a pleat towards your left thumb, then press down – repeat until the right side is sealed – this will cause the wonton to form a crescent shape. Set aside until they are all done.
Heat a large and heavy pan over medium high heat, add a drizzle of cooking oil and fill with wontons, not touching. Cook until brown, add a heavy splash of water or stock and cover, steaming until done – 3-4 minutes. Serve with dipping sauce of your choice; I suggest soy sauce blended with plenty of Chinese Hot Chile oil.
|Now this is a party! Cooking and eating is the best party format ever! I love it when my daughter's friends come over!|
|Photo courtesy of http://ameblo.jp/tentenkichi/|
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About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of the four Tony’s Markets in the Denver Metro area, as well as Tony Rosacci's Fine Catering and the more casual TR's BBQ Catering. You may have seen Mick teaching cooking on Denver’s Channel 7 News (1999-2011), on the food page of local newspapers (since 1990), and on local gardening and cooking shows. For more recipes and our very best deals, join our Culinary Club.