1 hour prep time + 5 minutes cook time
Makes 50 potstickers
Ingredients:
1 pound ground pork
3/4 cup shredded carrots, very finely chopped
1/2 cup green onions, very finely chopped
2 Tbsp. soy sauce
2 Tbsp. red wine vinegar
1 12 oz. package round dumpling wrappers
1/2 cup water
1 cup canola oil
Gyoza Dipping Sauce
Make Dinner:
Chop carrots and onions. Place in blender and pulse until very fine. Add ground pork, soy sauce and vinegar to blender and pulse another 30 seconds until ingredients are well combined. Remove mixture from blender and place into a mixing bowl. Place water in a small mixing bowl. The water will be used to seal the dumplings.
Carefully remove outer packaging from dumpling wrappers. Remove one wrapper and scoop 1 heaping teaspoon of pork mixture into its center. Fold wrapper over to create a half moon shape. Dip fingers in water and gently seal edges with wet fingers. Starting at one end of dumpling, pinch curved edge closed using your thumb and forefinger to seal the dumpling shut. Continue to fill each dumpling, placing them on a cookie sheet until ready to cook.
Heat 1 cup canola oil in a large frying pan over medium high heat. Place dumplings in hot oil and fry for 2-3 minutes per side until golden brown. Serve hot with Gyoza Dipping Sauce.
(Chef's Note: To steam dumplings rather than fry them, use only 2 Tbsp. canola oil. Heat oil in a large frying pan over medium heat and add dumplings to pan. Cook for 4-5 minutes until golden brown on the bottom. Flip dumplings over and add 1/4 cup water to pan. Cover pan and steam dumplings for an additional 6 minutes.)
Gyoza Dipping Sauce
2 Tbsp. soy sauce
2 tsp. red wine vinegar
1 Tbsp. shallots (minced garlic works well too)
1 tsp. red chili flakes (Use more or less to taste.)
Combine ingredients in a small dipping bowl. Mix well. Serve as dipping sauce for Potstickers.