200g (7oz) - Chinese Cabbage (Wombok), Thinly Shredded
Big Pinch of Salt (For Cabbage)
1 Pack (32) -Dumpling (Wonton) Wrappers
Potsticker Dipping Sauce
¼ Cup (60ml) -Soy Sauce
¼ Cup (60ml) - Chinese Black Vinegar
1 tsp (5ml) - Sesame Oil
1 - Garlic Clove, Minced
2.5g (0.1oz) - Ginger Paste - Use A Microplane
1 - Spring Onion (Scallion), Thinly Sliced
Method
Potsticker Filling
Add the thinly shredded cabbage to a mixing bowl and add a pinch of salt. Mix well and pop aside for 10 minutes to extract the moisture within the cabbage.
Add the pork or chicken mince, soy sauce, corn flour, Chinese rice wine, sesame oil, chives, water chestnuts, shiitake mushrooms, ginger paste, and a pinch of ground white pepper in a separate large bowl.
Squeeze and discard the excess moisture from the Chinese cabbage and add it to the potsticker mix. Combine everything well and set aside to marinate.
Potsticker Dipping Sauce (Gyoza Sauce)
Add all of the potsticker dipping sauce ingredients in a bowl and whisk together well. Place in the fridge until ready to serve.
Wrapping
To wrap, place 1 tsp of the of the filling mix into the centre of each wrapper. Dip your fingers into cold water and lightly rub the outer edges to form a sticky edge. Fold the wrapper in half and crimp the sides together with your fingers. Many patterns and shapes can be created.
How To Cook The Potstickers
Place a large nonstick pan over medium heat. Add in the oil and add enough potstickers, flat side down in the pan to fill the bottom, don’t overfill. Cook for 2 minutes or until golden.
Add ¼ Cup (60ml) of cold water and immediately cover the pan with a lid. Cook for a further 2 minutes or until the water has evaporated. Remove and repeat with the remaining batches.
Serving
Place the potstickers onto a serving plate, garnish with spring onion and serve alongside the gyoza sauce. Dig in.