As the name says, these dumplings “stick to the pot,” browning the bottom, but the top is steamed.
Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 5 oz. ground pork
- 2 Tbsp. chopped green onion
- 1 tsp. minced ginger
- 1 tsp. sugar
- 1 tsp. rice wine
- 1 tsp. sesame oil
- ½ tsp. soy sauce
- 1 tsp. oyster sauce
- 1 Tbsp. cornstarch
- 1 large egg, beaten
- 18 round gyoza wrappers
- 2 Tbsp. peanut oil
- Combine the ground pork, green onion, ginger, sugar, rice wine, sesame oil, soy sauce, oyster sauce, cornstarch, and half of the beaten egg. Cover and refrigerate overnight.
- Put a spoonful of filling in the middle of each gyoza wrapper. Brush the edges of the wrapper with the other half of the beaten egg, and then seal it by pleating and pinching one side to the other flat side. Repeat with the remaining wrappers and filling.
- Heat the peanut oil in a skillet and place the potstickers in the oil and cook for 3 minutes. Pour in ¼ cup water and immediately cover. Steam the potstickers, letting the water evaporate, then turn the heat down and cook for 3 more minutes, to let the bottoms get browned.
- Shake the pan to loosen the potstickers, remove, and serve immediately.