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Prep 40 mins
Cook 10 mins
Traditionally served during the Chinese New Year to symbolize abundance and wealth for the coming year, these wonderful bitesize snacks can be found all over central and northern China. There are even restaurants specializing in different styles of jiaozi.
- 3 cups napa cabbage, chopped
- 4 dried shiitake mushrooms
- 1⁄4 cup green onion, minced
- 2 tablespoons cornstarch
- 1 teaspoon cornstarch
- 1 1⁄2 teaspoons fresh ginger, peeled and finely chopped
- 1 teaspoon sugar
- 1 1⁄2 teaspoons oyster sauce
- 1⁄8 teaspoon white pepper
- 5 ounces ground lean pork
- 5 ounces ground chicken breast
- 1 large egg white
- 48 gyoza skins
- 1⁄4 cup vegetable oil
- 1 1⁄3 cups water
- 3 tablespoons fresh ginger, peeled and finely chopped
- 2 tablespoons green onions, minced
- 3 tablespoons dark soy sauce
- 6 tablespoons low sodium soy sauce
- 3 tablespoons chinese black vinegar or 3 tablespoons balsamic vinegar
- 2 tablespoons shaoxing wine (Chinese cooking wine) or 2 tablespoons dry sherry
- 2 teaspoons chili paste with garlic
- 2 teaspoons dark sesame oil
- To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water. Drain again. Cool and chop.
- Place mushrooms in a small bowl and cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms and chop.
- 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.
- Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons dumpling mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. 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.
- Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan and cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
- To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.