No Pork, No Shellfish Potstickers (Gyoza)
Potstickers, also called gyoza, are dumplings that get their name from the appearance of their crisp, browned underside.
Potstickers often contain pork, shrimp or a combination of both. If you have shellfish allergies or do not include pork or shellfish in your diet, ground chicken is a great way to enjoy potstickers. Ground chicken, rather than ground beef or ground turkey, mimics the consistency produced by the more traditional pork or shrimp fillings.
The filling for this recipe is fully flavored. Rather than using a flavored dipping sauce, I recommend using just a bit of full sodium soy sauce if needed.
No Pork, No Shellfish Potstickers (Gyoza)
Makes about 30 Potstickers
1/2 pound ground chicken
3/4 cup finely chopped cabbage
2 tablespoon green onion, finely chopped
1 tablespoon finely minced garlic
1 tablespoon finely chopped ginger
2 tablespoon soy sauce
1 teaspoon sambal chili paste
pinch of salt
about 2 tablespoon corn starch to make a slurry (optional)
vegetable oil for frying
30 gyoza wrappers, or as needed
In a medium bowl, combine the ground chicken, cabbage, green onion, garlic, ginger, soy sauce, sambal chili paste and salt. Place covered in refrigerator until ready to assemble potstickers.
In a small bowl add enough water to cornstarch to make a thick paste. Alternately, water alone can be used to seal the potstickers. Open gyoza wrappers and lay a damp kitchen towel across to keep wrappers from drying out.
Lay a few wrappers on a clean, dry surface. Wet all the edges with cornstarch slurry or water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Resist the urge to overfill, as it will be difficult to keep the edges sealed. Continue with the rest of the wrappers until the filling is gone. Place potstickers between layers of waxed paper or on plastic chopping mats to prevent them from sticking together. Store covered in refrigerator until ready to cook. These can be prepped a day in advance.
To cook, heat about 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 4-5 potstickers (do not overcrowd pan) and allow to brown, about 2 minutes. Carefully add about 1/2 cup of water to the pan. Cover the pan and cook until the water is absorbed (3 to 5 minutes). Repeat with the remaining potstickers.
Serve hot or room temperature.
* The dumplings may alternatively be fried on both sides for about 2-3 minutes or until filling is completely cooked. *
Leave a Reply