This makes about 40-50 servings
Ingredients For Wrappers:
3 cups all-purpose flour
7 ounces hot (just off the boil) water…
4-5 tablespoons cold water
1/4 teaspoon salt
Directions for Wrappers:
-Start by combining the salt and flour in a large bowl.
-Stir the just boiled water into the flour with a large fork, until the mixture looks flaky and crumbly.
-Slowly mix in the cold water until the dough pulls together…be careful though, it shouldn’t be sticky.
-Knead the dough for about 5 minutes until smooth.
-Cover the dough with a damp cloth and let rest for 30 minutes.
-After the dough has rested, split it into 4-5 parts. Keep the dough you’re not using under a damp cloth until ready to roll out.
– Roll out each ball of dough thinly. Cut out anywhere from 3 1/4″ to 4″ size circles with a cookie-cutter or glass.
-Now they’re ready to be filled!
Filling: The only changes I made was to decrease the amount of ginger (I am not a big fan of that flavor), and substitute half the ground chicken for mushroom
Ingredients for Filling:
* 1 cup boiled, chopped cabbage
* 2 tbsps chopped green onion
* 1/2 pound ground chicken
* 1 tsp sesame oil
* 1 tsp sugar
* 2 tsps soysauce
* 1/2 tsp garlic salt
* 1 tsp grated fresh ginger
* 20 gyoza wrappers
* vegetable oil for frying
Directions For Filling:
Combine all ingredients other than vegetable oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat 1 tbsp oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone. Repeat with remaining potstickers
~ Recipe submitted by Chani Kavka