What's the minor clearification part?


BTW, a Chinese classmate made it in fron of me using ground meat mixed
with star anise and some spice from China,robably chinese five spice.
She probbaly left it overnight too. Mixed in with napa cabbage. I
don't remember ginger and garlic but yours sounds good.

She just steamed them.

Her dispping was soy sauce and olive oil witha touch of crushed
garlic and green oinions. I'll try yours. I have a bottle of sauce
which has pineapple as ingredients. It looks red. Forn dumlping, I was
told. I need to use that thing.



On Feb 3, 4:22 pm, "Nancy Young" > wrote:
> America's Test Kitchen, from the show and in my words
>
> Package or two gyoza wrappers, better to run out of the
> filling than the wrappers.
>
> 3 cups napa cabbage, finely chopped. Toss with 3/4 tsp salt.
> Let sit in strainer 1/2 hour.
>
> 3/4 lb ground pork
> 4 tsp soy sauce
> 1 1/2 tsp ground ginger (fresh)
> 6 TBS scallions, chopped, green and white part
> 1 clove garlic, minced
> 1/8 tsp ground white pepper
> 2 egg whites
>
> Mix all ingredients, including cabbage.
> Refrigerate 30 minutes to overnight.
>
> Take a wrapper. Using your finger, wet the edges with water.
> Put some of the filling in the center, not too much, not too little.
> I started out using a spoon to do this, then started using my fingers
> and, predictably, that made for a messy product. I'll stay with the
> spoon/s next time.
>
> Fold the wrapper in half, pressing out the air. Seal the
> edges however you like, just making sure they are
> sealed. If you want to, make pleats.
>
> Smear nonstick pan with oil using a paper towel. Layer
> the potstickers around the edge, as many as will fit.
> Like so: ( ( ( ( ( ( Crisp on one side 5 minutes. When
> you lift them up and they are nicely brown on the bottom,
> reduce heat.
>
> Have a cover ready to cover the potstickers. Add 1/2 cup
> water, cover immediately. Cook 10 minutes until water is
> gone, and potstickers are translucent. Return heat to
> medium high, cook, uncovered 3 to 4 minutes longer
> (or until done).
>
> Notice that they were not turned at any point. I served it with
> some gyoza potsticker dipping sauce I picked up who knows
> when. I liked it but I'm sure making your own is better.
> This is what they made, combine the ingredients:
>
> 1/4 cup soy sauce
> 2 TBS each rice vinegar, mirin and water
> 1 tsp chili oil (optional)
> 1/2 tsp toasted sesame oil
> 1 medium scallion, white and green part, minced