Making Homemade Potstickers With Katherine Woodward

From the Kitchen of Kathrine Woodward

Easy homemade potstickers

1 package gyoza wrappers

Dipping sauce (Wei Chaun Dumpling Sauce)

3 tbs vegetable oil

Filling

¾ cup bok choy finely chopped

1 lb ground pork

1/3 cup finely chopped scallions

2 tsp minced ginger

2 tsp white rice vinegar

1 egg lightly beaten

1 tsp sesame oil

2 tsp sugar

2 tbs cornstarch

To make filling first water blanch bok choy. Bring 3 cups of water to a boil add 1 tsp salt. Add bok choy and allow water to return to a boil. Blanch in boiling water for 1 minute. Drain bok choy and run under cold water. In a large bowl place bok choy and remaining filling ingredients. Mix ingredients well.

To assemble place one round of gyoza wrapper on palm of your hand. Place 1 tbsp filling on the center and use your thumb and forefinger of the other hand to close wrapper and pleat the seam closed, making 5-7 pleats. Place dumplings on a baking sheet lined with parchment paper. In a cast-iron heat vegetable oil over high heat. When a wisp of white smoke appears add dumpling to the pan. Do not overcrowd, work in batches if needed. Cook for 3 minutes or until brown and crispy on the bottom. Turn off heat and add ½ cup of water to the pan, return to medium heat. Allow dumplings to cook until water has evaporated, dumplings are translucent on top and crispy on the bottom.

Remove from heat and serve immediately with dumpling sauce on the side.