Shrimp Gyoza, aka Pot Stickers

I first learned of gyoza over Christmas from my sister-in-law Jenny and her husband, Alex, while they were home from China.  I tried a few from a local Chinese restaurant in Greensboro...my were they tasty! Michael then confessed they were one of his favorite foods while in China.  I knew I had to experiment on these little Chinese potstickers.  Michael and I ventured out to an Asian market here in Charleston today, and we bought a handful of authentic Chinese cuisine, including gyoza and wonton wrappers.  Here's our first take at them, and personally, I think they were delicious!  Michael agreed that they tasted "authentic." That's a great start! I bet they aren't as good as Jenny's, though. Can't wait to try hers one day!

Shrimp Gyoza/Pot Stickers

Sauce:
1/2 c soy sauce
5 tbsp white vinegar (we used rice)
4 tsp Sriracha sauce (we used 2 tsp)
2 tbsp sugar (we used 1)
1 tbsp grated, peeled fresh ginger
1 tbsp toasted sesame oil

**Mix all ingredients in a medium bowl and set aside.

Pot Stickers:
1 tablespoon sesame oil

2 cups chopped cabbage
1/4 cup chopped onion
1 clove garlic, chopped
1/4 cup chopped carrot
1/2 pound ground, cooked shrimp (could use pork, beef, chicken)
1 egg
1 tablespoon vegetable oil
1 (10 ounce) package wonton wrappers
1/4 cup water

**
1.Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.


2.Preheat vegetable oil in a large skillet over medium high heat.

3.Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.

4.In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.

It definitely helped to have this little wonton contraption!

 
 
*These were 2 recipes I combined in one.  One is from the January 11 Everyday Food magazine, and the other is from All Recipes.
 
Enjoy!
 
~Lynn