Potstickers with hot dipping sauce

Votes: 1

Time: 35 min.
Complexity: average
Servings: 24

Nutritional value per serving:

Calories 130, total fat 4 G., saturated fats 1 G., proteins 5 G., carbohydrates 19 G., fiber 1 G., cholesterol 10 mg, sodium 256 mg, sugar 0 G.

Potstickers (gyoza) are Chinese dumplings made using a unique cooking method: they are first fried scallop-side up until crispy on the bottom, then a little water is added to the pan and the potstickers are steamed until done. Try potstickers filled with pork, shrimp, Chinese water chestnuts, and cilantro. Dip the potstickers in a spicy dipping sauce and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dip sauce

1.5 tbsp soy sauce
1 tbsp. l. rice vinegar
1 tbsp garlic chili sauce
1 teaspoon hot chili oil

Filling

100 g of minced pork
60 g raw shrimp, peeled, deveined and finely chopped
1 egg white
1/4 cup chopped water chestnuts
2 tablespoons chopped Chinese celery
1 tsp. chopped cilantro leaves
0.5 tsp chopped ginger
0.5 tsp sugar
0.5 tsp salt
1/8 tsp. sesame oil
A pinch of ground white pepper
24 pieces of potsticker dough
3 tablespoons of vegetable oil
2/3 cup chicken broth or water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced pork, shrimps, wonton dough, garlic sauce, soy sauce, chili oil

Cooking the dish according to the recipe:

Sauce:

In a medium bowl, combine the soy sauce, vinegar, chili garlic sauce, and hot chili oil. Mix well and set aside.
Filling:

In a large bowl, combine the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt, and sesame oil. Season with salt and stir.

Assembly:

Place 4 pieces of dough on a clean work surface. Cover the remaining dough with plastic wrap to prevent them from drying out. Place 1 teaspoon of filling in the center of each piece. Moisten the edges with water. Fold the dough in half over the filling, pinching the edges to form semicircles. Place on a baking sheet, seam-side up, and cover with a clean towel. Assemble the remaining potstickers in the same way.
Heat a large skillet over medium heat. Add about 1.5 tablespoons of oil. When the oil is hot, add half of the potstickers, seam-side up. Cook until golden brown on the bottom, about 4 minutes.
Add 1/3 cup broth. Reduce heat to low, cover, and simmer until the liquid is absorbed, 5–6 minutes. Transfer the potstickers to a serving platter. Prepare the second batch of potstickers in the same way. Serve warm with dipping sauce.