Chinese Potstickers

Name: Chinese Potstickers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Chinese, Asian
Ingredients: 3 Tbsps Chinese black vinegar or balsamic vinegar; 59 milliliters canola oil, divided; 2 teaspoons chile puree with garlic sauce; 2 Tbsps cornstarch, divided; 2 teaspoons dark sesame oil; 43 grams dried shiitake mushrooms (about; 1 large egg white; 2 teaspoons minced peeled fresh ginger; 3 Tbsps finely chopped peeled fresh ginger; 59 milliliters finely chopped green onions; 2 Tbsps minced green onions; 142 grams ground chicken breast; 142 grams lean ground pork; 6 Tbsps low-sodium soy sauce; 113 grams cups chopped napa (Chinese) cabbage (about; 2 teaspoons oyster sauce; 48 gyoza skins; 2 Tbsps Shaoxing (Chinese cooking wine) or dry sherry; 3 Tbsps dark soy sauce; 1 teaspoon sugar; 315 milliliters water, divided; 0 teaspoons white pepper

The recipe Chinese Potstickers is ready in around 45 minutes and is definitely an excellent gluten free and dairy free option for lovers of Chinese food. This recipe serves 16. One serving contains 112 calories, 7g of protein, and 7g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. If you have ground chicken breast, sesame oil, water, and a few other ingredients on hand, you can make it.

Instructions

To prepare dumplings, cook cabbage in boiling water 1 minute or until tender.

Ingredients you will need

Cabbage

Water

Drain and rinse with cold water; drain. Cool; chop.

Ingredients you will need

Water

Place mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

Drain mushrooms; chop.

Ingredients you will need

Mushrooms

Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.

Ingredients you will need

Green Onions

Corn Starch

Egg Whites

Mushrooms

Cabbage

Equipment you will use

Bowl

Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons pork mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal.

Ingredients you will need

Water

Pork

Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.

Ingredients you will need

Corn Starch

Equipment you will use

Baking Sheet