Asian potsticker dumplings have been a favorite of mine since discovering them my freshman year of college, as a new student at U.C. Berkeley walking to and from campus past all the food stands in front of Sproul Plaza. For a buck, I could get a few delicious fried potstickers. Twenty years later, it’s hard for me to pass up a good Asian dumpling. Unfortunately, so many restaurants fry their dumplings — I usually have to request to have them steamed.
So, I was anxious to try out this Weight Watchers recipe utilizing lean pork in steamed gyoza.
Last month, while I was madly finishing sewing Christmas gifts, Hubby and our 12 year old son treated me to these delicious dumplings for dinner, accompanied by a Japanese cucumber salad. Four or five dumplings make for a nice dinner serving, but these would be great as an appetizer too. And they taste as good as the fattening fried kind.
- water chestnuts ⅓ cup, drained, finely chopped
- scallions 4, finely sliced, plus 2 extra
- lean ground pork 9 oz
- sesame oil 1 Tbsp, plus 1 tsp extra
- soy sauce 1 Tbsp
- garlic clove 2, crushed
- fresh ginger 3 tsp, grated
- gyoza wrappers (round wonton wrappers), 20 (180g)
- vegetable oil 1 Tbsp
- teriyaki sauce ½ cup
- brown sugar ½ tsp
- Combine the chestnuts, sliced scallions, mince, 1 tsp sesame oil, soy sauce, 1 clove garlic and 2 tsp ginger in a bowl. Place a heaped teaspoon of the mixture in the centre of each wrapper.
- Brush the edges of the wrapper with a little water. Fold in half to make a semi-circle shape and press the edges together. Repeat with remaining mixture.
- Heat half the vegetable oil in a large frying pan over a medium heat. Add half the gyozas and cook for 1 minute on one side or until the bases are browned. Add ¼ cup water to the pan. Reduce the heat to low. Cover with a tight-fitting lid and steam for 3 minutes. Repeat with remaining vegetable oil and gyozas.
- For the dipping sauce, slice the remaining scallions. Combine with remaining sesame oil, garlic and ginger in a small bowl. Add the teriyaki sauce and brown sugar and stir well to combine.
- Serve gyoza with dipping sauce.