Ginger Dipping Sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves of garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil
2 1/2 cups cabbage, finely chopped
1/3 pound ground chicken or pork
1 tablespoon fresh ginger, minced (from 1/2-inch knob)
1 small carrot, grated
2 scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon soy sauce
2 teaspoons sesame oil
1/2 egg, lightly beaten
Salt and pepper
30 gyoza (pot sticker) wrappers
1/4 cup canola oil
First, make the Ginger Dipping Sauce. Combine all ingredients in a small bowl and whisk until smooth.
Next make the filling for the pot stickers. In large bowl, combine shredded cabbage, chicken or pork, ginger, carrots, scallions, and garlic. In a separate bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-meat mixture. Season with salt and pepper.
On dry surface, lay out 1 gyoza wrapper. Spoon 1 1/2 teaspoons of the cabbage-meat filling into center, then moisten halfway around edge with water. Fold one edge of the gyoza wrapper over and seal, using thumb and forefinger of one hand, forming tiny pleats edge of wrapper. Set pot sticker aside on a baking sheet while you make the remainder of the pot stickers.
In a large non-stick skillet over moderately high heat, heat oil until hot but not smoking. Cook, the pot stickers on each side until golden brown. Add 1/2 cup water to the skillet and cover tightly with lid. Cook for 3-4 minutes. Remove with slotted spoon to serving platter and serve with Ginger Dipping Sauce. Makes 30.