For the sauce
- 2 tablespoons black vinegar
- 2 teaspoons honey
- 1½ teaspoons chile paste (I like Sambal Oelek)
- 1-pound ground chicken
- ⅓ cup finely grated, peeled carrots
- 3 tablespoons finely chopped, fresh cilantro, washed and dried
- 2½ tablespoons Mirin (sweet rice wine)
- 2 finely chopped green onions
- 2 tablespoons ginger pulp
- 1 tablespoon finely minced garlic
- 1½ tablespoons grape seed oil, plus more for the pan
- ¾ teaspoon salt
- a few turns freshly ground black pepper
- about 4 dozen round (3½-inch) gyoza/potsticker wrappers
- ¼ cup water
INSTRUCTIONS:
For the sauce
For the sauce
- In a small dish, combine the black vinegar with the honey and chile paste. Set aside.
- In a large mixing bowl, combine all of the ingredients except the gyoza/potsticker wrappers. Mix only long enough to evenly combine the ingredients.
- Place several of the gyoza/potsticker wrappers on a clean, dry surface and drop about 1½ teaspoons of the chicken mixture in the center of each one. (If you have a cookie scoop this size, that's perfect.)\
- Next, wet your fingertip with water and run it along the entire edge of the wrappers (one at a time) -- this will work as glue. Now carefully, bring all of the edges together, to wrap up the chicken mixture, into a little bundle, and then gently pinch the top so it adheres together.
- Coat the bottom of a medium-sized sauté pan (about 10-inch) generously with grape seed oil and place it over medium-high heat. Once it's sizzling hot, add as many of the dumplings as you can without crowding the pan -- there should be about an inch between them. (You will do this in a few batches.) Let them sauté for about 1 minute, to brown the bottoms. Then add about ¼ cup of water to the bottom of the pan, turn the heat to the lowest setting, and cover the pan with a lid or foil. Let the dumplings steam for about 3 minutes, just long enough to cook the chicken. Use a small metal spatula to lift them from the pan. Repeat this until all of the dumplings are cooked.
- While they're still hot, serve them with the sauce on the side.
Source: Cooking On The Weekends
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