Now, you gotta know right from the start that pot stickers aren’t exactly authentic Chinese food. Although China does have a few different varieties of dumplings, the ones we all know and love are American Chinese, which is basically to say that it’s a purely American dish inspired by Chinese ingredients and cooking methods. But who really cares? They’re absolutely delicious, and not especially difficult to make (albeit a little time consuming).
1/2 pound ground pork
1 fairly large leaf of Napa cabbage, sliced into fine ribbons
2 Tablespoons chopped cilantro
1 teaspoon sake or rice wine
1/2 teaspoon sesame oil
1/2 teaspoon salt
2 Tablespoons ginger, grated
1 pack gyoza/pot sticker wrappers
Oil for pan-frying
Pot sticker dipping sauce
1 cup soy sauce
3/4 cup rice wine vinegar
1 1/4 cups water
4 tablespoons dark brown sugar
2 medium scallions, minced
4 teaspoons garlic, minced
2 tablespoons sesame oil
Sambal Olek chili sauce
For the sauce: Heat the sesame oil in a small sauce pan over medium-high heat. Add the scallions and garlic, and reduce the heat to medium. Cook for 2-3 minutes, or until the garlic just barely begins to brown.
Add the soy sauce, vinegar, water and brown sugar, and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium, and simmer for 10 minutes. Remove from heat.
For the pot stickers: Combine all ingredients together in a large bowl. Mix by hand gently and thoroughly. Refrigerate for 1 hour.
To fold the pot stickers: Place about 1 tablespoon of the filling in the center of one of the shells. Using your finger, dab a small amount of warm water around the edge of half of the shell, forming a half-moon shape. Starting at one end of the half-moon, pinch the wet and dry are together, then make a small fold in damp half, and press it into the dry half. Continue this method, slowly closing up the pot sticker, until you have something that looks like the picture above. Repeat this until all the filling is used or you run out of wrappers.
Heat a large skillet with a tight-fitting lid over medium high heat. Add a little sesame oil, then add the pot stickers. Fry them until one side has a golden brown sear. Add about ¼ cup of water, cover immediately, and allow to steam until the water has evaporated. Turn the heat to low, and allow the pot stickers to cook for 1-2 more minutes.
Serve with dipping sauce. Add Sambal Olek to the sauce to taste, depending on how much heat you like.