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Nutrition Facts
Serving Size 1 (102g) Recipe makes 12 servings The following items or measurements are not included below: gyoza skins black vinegar shaoxing wine 2 teaspoons chili paste with garlic
Calories 118
Calories from Fat 72		(61%)
Amount Per Serving		%DV
	Total Fat 8.0g	12%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 687mg		28%
Potassium 175mg		5%
Total Carbohydrate 5.3g		1%
	Dietary Fiber 0.6g	2%
	Sugars 1.2g
Protein 6.5g		12%
detailed view... how is this calculated?

Jiaozi (Chinese Potstickers or Gyoza)

Recipe #348413 | 50 min | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Celticevergreen
Jan 8, 2009

Traditionally served during the Chinese New Year to symbolize abundance and wealth for the coming year, these wonderful bitesize snacks can be found all over central and northern China. There are even restaurants specializing in different styles of jiaozi.

SERVES 12 (change servings and units)

Ingredients

DUMPLINGS

3 cups napa cabbage, chopped
4 dried shiitake mushrooms
1/4 cup green onion, minced
2 tablespoons cornstarch
1 teaspoon cornstarch
1 1/2 teaspoons fresh ginger, peeled and finely chopped
1 teaspoon sugar
1 1/2 teaspoons oyster sauce
1/8 teaspoon white pepper
5 ounces ground lean pork
5 ounces ground chicken breast
1 large egg white
48 gyoza skins
1/4 cup vegetable oil
1 1/3 cups water

SAUCE

3 tablespoons fresh ginger, peeled and finely chopped
2 tablespoons green onions, minced
3 tablespoons dark soy sauce
6 tablespoons low sodium soy sauce
3 tablespoons chinese black vinegar or balsamic vinegar
2 tablespoons shaoxing wine (Chinese cooking wine) or dry sherry
2 teaspoons chili paste with garlic
2 teaspoons dark sesame oil

Directions

1
To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water. Drain again. Cool and chop.
2
Place mushrooms in a small bowl and cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms and chop.
3
Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.
4
Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons dumpling mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.
5
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan and cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
6
To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.