Yaki-Gyoza / Potstickers

Recipe: Yaki-Gyoza / Potstickers焼き餃子 / 锅贴

Yields: 20 pcs

Ingredients

Gyoza Wrappers 125g wheat flour & additional for dusting 50ml lukewarm water + 30ml water pinch of salt Dipping Sauce 4 TBSP light soy sauce 2 TBSP rice vinegar

Filling 180g ground pork ¼ cup finely chopped sweet onion ¼ cup finely chopped carrot 1 clove garlic; minced ¾ tsp. sesame oil 1 TBSP rice vinegar (sushi rice vinegar) 1½ TBSP light soy sauce ½ TBSP water 1 tsp. corn starch

Measurements: tsp. = teaspoon | TBSP = tablespoon

Gyoza Wrappers
1. Put flour and salt in a mixing bowl or a deep dish.	2. Stir in 50ml lukewarm water. Then, gradually stir in remaining water. Mix mixture with a metal spoon until mixture resembles coarse meal.	3. Knead dough with hand until you get a smooth. Cover dough with damp tea towel and let rest for 15 minutes.
4. Using a rolling pin, roll dough into about 0.01cm thick sheet.	5. With a 3-inch round cookie cutter, makes about 20 rounds.	6. Combine all the remnants and repeat rolling and cutting into rounds process.
7. Cover gyoza wrappers with cling wrap until ready to use.
Preparation
1. Mix filling in a mixing bowl. Cover bowl with cling wrap and let filling marinate in refrigerator for at least 30 minutes.	2. Pour some flour into a large clean baking pan. This pan will be used to put the wrapped gyoza later. Flour on the pan will prevent gyoza from sticking to the baking pan and helps to make the bottom of gyoza to be more crispy when cook later.	3. Place approximately 1 tablespoon of filling in the center of each wrapper.
4. Moisten the edge of a wrapper with a dab of water.	5. Fold wrapper in half over filling. Pinch to seal one end for about ½-inch. Then, start to pleat and fold.	6. Make 4 to 6 pleats at about ½-inch interval. Press and seal any opening.
7. A gyoza is wrapped.	8. Repeat steps 4 to 6 for the rest. Place wrapped gyoza on the floured baking pan.	9. Heat up 1 TBSP oil in a skillet over medium high heat. Arrange as many gyoza as you can in the skillet. Cook gyoza over medium high heat for about 1 minute, until bottoms lightly browned.
10. Add some water to the gyoza in skillet.	11. Water level is about one third of the height of gyoza.	12. Cover with lid and cook gyoza over medium high heat for 5 to 6 minutes, until water start to sizzle.
13. Remove lid when you start to hear the sizzling sound. Let gyoza cook until water vaporized.	14. Immediately drizzle ½ TBSP oil or sesame oil over the gaps and empty edges. Tilt skillet to spread oil to the bottoms of gyoza.	15. Cover and cook for 1 to 2 minutes until bottoms of gyoza turn brown. Turn off the heat. Remove gyoza from the skillet with spatula.
16. Arrange gyoza browned side up on a serving platter. Mix dipping sauce. Serve yaki-gyoza with dipping sauce.

Notes

Wheat flour can be substituted with all-purpose flour. Gyoza wrappers are slightly thicker than wonton wrappers. However, you can use wonton wrappers as gyoza wrappers. Get a package of gyoza wrappers or wonton wrappers from Asian store if you are lazy to DIY. Use a cookie cutter to cut wonton wrappers into rounds.