I was introduced to the pot stickers in late 90s/early 2000. A friend who was originally from Minneapolis would rave about a place called Leeann Chin. According to her, it was the best Chinese food ever. So when I got a chance to visit Minneapolis later, I visited Leeann Chin and tried their signature pot stickers. They were delicious. I loved the technique of making Pot stickers where they are shallow fried as well as steamed and in the process they literally stick to the pot and hence the name!
I had bookmarked chef Ming Tsai's recipe eons ago. I couldn't find the round Gyoza wrappers around so I had to make that special trip to the Chinatown. When I was actually assembling the pot stickers, I was too occupied to go to the bookmarked site and actually read the recipe and follow it. So I proceeded with my interpretation.
30 Round Spring Roll Wrappers/Gyoza
For the stuffing
1 tsp oil
1 tbsp. ginger paste
1/2 tsp garlic paste
2 tbsp. minced scallions/green onion
2 tbsp. minced red bell pepper
2 tbsp. mined green bell pepper
1 cup grated cabbage
1/2 cup grated carrots
1 cup sliced mushrooms
Few drops of Soy Sauce
Salt to taste
Few drops of sesame oil
Oil for sautéing
1. Thaw the spring roll wrappers in the fridge if they are frozen.
3. Add scallions and the remaining vegetables. Sauté for about 5 minutes.
4. Add soy sauce, salt as needed and a few drops of Asian sesame oil.
5. Let the mixture cool down. Adjust for seasoning.
6. Keep the mixture in a huge sieve or colander so excess moisture will drain out.
9. Use water around the circumference of the wrapper so it folds easily.
10. Using a fork, make markings.
1. Do not shred the carrots or cabbage. Grate them so they have finer threads.
2. As the dumplings are getting steamed, you can make next batch of dumplings ready by stuffing, folding, using fork etc. But keep them covered with a moist towel till they go into the pot.