Pot Stickers, Gyoza

Pork Gyoza

1/2 lb pork

1/4 head of green cabbage

3 green onions

1 tbl soy sauce

1 tbl sesame oil

1 tbl sweet chili sauce

1 good squirt of siracha

4 large cloves garlic

2 tbl fresh ginger

about 6 ounces shitake mushroooms

1 tsp white pepper

Shrimp and Tofu Gyoza

1/2 lb fresh shrimp

half block of firm tofu, dried

1/4 head of green cabbage

3 green onions

1 tbl soy sauce

1 tbl sesame oil

1 tbl sweet chili sauce

4 garlic cloves

2 tbl fresh ginger

about 6 ounces shitake mushrooms

1 tsp white pepper

Chicken Gyoza

1/2 lb ground chicken thighs

1/4 head of green cabbage

3 green onions

1 tbl siracha

1 tbl soy sauce

1 tbl sesame oil

1 tbl sweet chili sauce

4 garlic cloves

2 tbl fresh ginger

about 6 ounces shitake mushrooms

1 tsp white pepper

2 packets of round wonton wrappers

Whichever type of pot sticker you choose to make the basic method is this.  In a food processor grind together protein sauce elements, mushrooms, ginger, garlic, white pepper.  Chop the green onions finely and add to mixture.  Chop the cabbage very finely and add to mixture.  make sure everything is incorporated evenly.  Put about a table spoon of the mixture in the middle of each mixture.  Wet one side of the wonton wrapper with water and press together until tightly sealed.  Steam the wontons until the wrappers appear wrinkled approximately 10 minutes per batch.  Then if you choose to fry them, use a non stick pan preheated over medium heat.  Add a tbl of vegetable oil and a few drops of sesame oil.  Fry each side until golden brown.  

If you want to freeze them they will last for about 6 months.  Steam them and let them cool down.  Put them in a plastic bag.  To reheat them steam for about 5 minutes and then fry them.  

Serve with soy sauce, I add chili sauce, fresh ginger, garlic, and green onions to this mixture also.