Nancy Young wrote on 03 Feb 2007 in rec.food.cooking

> 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
>
>

thanks