FILLING
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5 links of mild Italian sausage (removed from casings) or 500g of ground pork
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4 green onions (thinly sliced)
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4 garlic cloves (minced)
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1 inch block of ginger (minced)
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1 tbsp of low sodium soy sauce
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1 tsp of sesame oil
GYOZA
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40-50 dumpling wrappers (thawed)
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3-5 tbsp of vegetable oil
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water
SAUCE
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2 tbsp of soy sauce
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1/2 tsp of sesame oil
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1/4 tsp of chilli garlic sauce
Serves: 3-4
Prep Time: 20min
Cook Time: 30min
Wash green onions before thinly slicing. Mince garlic and ginger.
In a large bowl combine the filling ingredients and use your hands to fully mix them together.
On a large piece of parchment paper, set up your dumpling wrappers, a small bowl of water and your filling mixture. Begin wrapping each potsticker.
Scoop a small spoonful of filling into the centre of the dumpling wrapper. Dip a finger in water, and wet the entire edge of the wrapper all the way around. Carefully fold the wrapper in half, tucking and crimping as you go. Shape of the dumpling is not important as long as it is fully sealed, but try to avoid thick clumps of dough when folding.
When all potstickers are wrapped, heat 1 tbsp of oil in a large skillet. Place in as many dumplings as possible without any of them touching. Sear on their flat side for 2-3 minutes.
When the bottoms get golden brown, pour about 3 tbsp of water into the pan and quickly cover with a lid to steam the dumplings. Steam for 8-10
minutes or until the skin is translucent and compressed to the dumpling meat inside.
When skin is translucent and the bottom is golden brown, remove from the skillet and set aside on a plate. Cover with aluminum foil to keep warm. Repeat with another set of potstickers, until all are finished.
Mix sauce ingredients together and serve with dumplings right away.
