Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, gyozas / dumplings / dim sums / potstickers. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Gyozas / Dumplings / Dim Sums / Potstickers is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Gyozas / Dumplings / Dim Sums / Potstickers is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have gyozas / dumplings / dim sums / potstickers using 27 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Gyozas / Dumplings / Dim Sums / Potstickers:

1. Get Filling:
2. Take ground pork
3. Take white cabbage (180g)
4. Take scallions/spring onions
5. Make ready button mushrooms
6. Take garlic minced
7. Take " ginger freshly grated
8. Make ready Seasonings:
9. Prepare red wine vinegar
10. Take sesame oil
11. Make ready soy sauce
12. Take salt
13. Make ready Few pinches of black pepper
14. Take Dipping Sauce:
15. Prepare red wine vinegar
16. Get soy sauce
17. Prepare Freshly chopped ginger
18. Prepare Wrappers:
19. Get plain flour
20. Prepare warm water
21. Prepare sesame oil
22. Prepare salt
23. Prepare Cornflour for hands and work surface
24. Take Cooking:
25. Take vegetable oil
26. Prepare cold water + optional 1 tsp cornflour
27. Take sesame oil

Instructions to make Gyozas / Dumplings / Dim Sums / Potstickers:

1. Sprinkle 1 tsp salt to dehydrate the chopped cabbage and allow to sit for 15 minutes. Squeeze the water from cabbage using clean tea towel then transfer to another bowl.
2. Cut scallions and mushrooms into small pieces then combine with cabbage and ground pork. Add garlic, ginger, sesame oil, soy sauce, salt, red wine vinegar and black pepper. Mix well with spatula then knead by hand until all combined. Cover and refrigerate for 30 minutes.
3. Add flour to a bowl and gradually add salted water then sesame oil and mix. Form dough into a ball - it should pick up all the flour off edges of the bowl. Knead the dough for ten minutes then cut dough in half. Roll each half into logs and wrap tightly with cling film. Allow to rest for 30 minutes.
4. Sprinkle cornflour on work surface and cut each log into 12 pieces. Form each piece into ball shape and use rolling pin to flatten centre of wrapper as you rotate it. Use ramekin or cup to cut wrapper. Stack completed wrappers under wet towel.
5. Take a wrapper and place it in the palm of your non-dominant hand. Use roughly a teaspoon of the mixture in centre of each wrapper. I filled about six at a time. Then dip finger into cold water and run 1/4” circle all around the outside edge of an individual wrapper.
6. Fold the wrapper in half over the filling and pinch it in the centre with your fingers. Working from centre out, use thumb and index finger to make 3-4 pleats on each side. Ensure you press the folded pleat tightly against the back part of the wrapper to minimise wrapper thickness and to ensure that there are no openings. Put each completed gyoza on a lightly floured baking tray and cover with wet towel until cooking.
7. To cook, heat the vegetable oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in clockwise, flat side down around the pan just ensuring they are not touching each other. Cook until bottom of ALL gyozas are golden brown (1-3mins) then add water (and cornflour) and immediately cover with lid and steam for about 3 minutes or until most of water evaporates. Add 1 tbsp sesame oil around the pan and cook uncovered until bottom of ALL gyozas are crisp.
8. Transfer to a plate with dipping sauce. For the dipping sauce, combine soy sauce and red wine vinegar in a small bowl and add freshly chopped ginger. Mix together and enjoy.
9. To freeze gyozas, lay them on baking tray without overlapping and allow to freeze for 1-2 hours. Then transfer to a freezer bag and store for 3-4 weeks.

So that is going to wrap this up for this exceptional food gyozas / dumplings / dim sums / potstickers recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!