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For the Filling
• 1 lb. ground pork
• 2 scallions, thinly sliced
• 1 cup Napa cabbage, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons cilantro, minced
• 2 egg whites
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon vegetable oil
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
For the Dumplings
• 1 package round gyoza wrappers • Vegetable oil (enough to cover pan)• 2–3 cups chicken broth
• Chili sauce, for serving
• Soy sauce, for serving
Directions: Combine all filling ingredients in a mixing bowl and thoroughly mix by hand. Set bowl aside. On a dry, clean surface, fill each wrapper with one teaspoon of the filling. With a finger or basting brush, moisten the edge with water. Fold in half; pinch the edges together to seal. When sealing, make sure to squeeze the dumpling so that there is no air inside. Place dumplings on a baking sheet in a single layer and cover with a damp towel to keep them from drying out.
Heat vegetable oil in a large stainless-steel pan (with a lid) over medium heat. Use just enough oil to coat pan. Once the oil is heated, gently place 8 to 10 dumplings in pan. Keep uncovered. Do not touch for 2 minutes. Add 1/3 cup of chicken broth to pan. Reduce heat to low and cover immediately. Cook, covered, until most of the broth is absorbed and the wrappers are slightly translucent, about 6 to 8 minutes. Shake pan to loosen dumplings. Gently remove each one and place on a plate. Cover with aluminum foil until serving time. Deglaze the pan with water between batches. Serve warm with soy and chili dipping sauces. Makes 60–70 pot stickers.
Indy’s Top Asian Markets
Arirang Oriental Grocery Market (4771 N. Post Rd., 317-899-4152)
Asia Mart (6103 E. 86th St., 317-845-8892)
Brother’s Oriental Grocery (8209 Pendleton Pike, 317-898-6089)
Kim’s Oriental Grocery (8710 E. 21st St., 317-897-0678)
One World Market (8466 Castleton Corner Dr., 317-842-3442)
Sakura Mart (2450 E. 71st St., 317-726-1755)
Saraga International Grocery (3605 Commercial Dr., 317-388-9999)
Photo by Tony Valainis
This article appeared in the February 2013 issue.
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