Potstickers with Napa Cabbage and Chives Filling, Delicious Gyoza Dumplings ! + Wrappers Technique
We can get different types of potstrickers depending on the filling we choose to make. In this recipe, I propose you a very flavorful and aromatic filling made with chives and napa cabbage. The meat I use is pork, but you can replace it with chicken. I also suggest preparing the wrappers using a very simple technique to make them two by two. The wrappers are as important as the filling, so prefer homemade ones. The cooking of potstickers is specific, and I show you all the details. This type of dumplings can be found in Japan (gyoza) , Korea (mandu), or China (jiaozi). You can enjoy a complete meal with these.
👩🍳Ingredients for 40 potstickers:
Stuffing:
12 oz pork loin/belly (or chicken meat)
½ tsp salt
½ tsp ground pepper
1 tbsp light soy sauce
2 tbsp toasted sesame oil
½ tbsp cornstarch
1 tsp grated ginger
10 oz napa cabbage
7 oz chives (or leek white)
Gyoza wrappers:
3 cups + 1/3 cup all-purpose flour
1 cup water
1 tsp salt
1 tbsp vegetable oil
2 tbsp toasted sesame oil
Some cornstarch
Dipping sauce:
2 tbsp light soy sauce
2 tbsp black rice vinegar
1 tbsp toasted sesame oil
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