Beef/Pork Potstickers

Updated at: Thu, 17 Aug 2023 00:20:45 GMT

Step 1

Mix sauce ingredients together and add to sauce pan (adjust measurements to taste). Reduce on medium heat stirring continuously with whisk. (It will start to stick to the bottom pretty quickly so once pan is hot remove from heat and stir. Move pan back to heat for few seconds, remove and stir. Repeat until thick). Set aside to cool.

Step 2

Chop celery and cabbage finely. Place in boiling pot of water until it begins to soften. Drain and run under cold water to stop the cooking process.

Step 3

Squeeze excess moisture from vegetables and add to mince. Add sauce and combine.

Step 4

Add garlic, ginger and MSG

Step 5

Add small amounts to centre of gyoza/dumpling wrappers. Wet edges and fold. (I found starting with a fold in the middle and then adding 2 folds either side easiest)

Step 6

Brown each side of gyoza in pan with olive oil over high heat. (Don’t over do it. Minimal colour, needs to just form a bit of a crust so it doesn’t stick later)

Step 7

Steam for 2min

Step 8

Shallow fry in 160•C oil for approx 1 min each side or until optimal golden crunchiness is achieved.

Step 9

Dipping sauce made with Kewpie, lime juice, onion powder, garlic powder, sour cream with lime zest, dark soy sauce.

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