Gyoza - Steamed Dumplings or Potstickers

Ingredients

• 1 pkg round wonton wrappers
• 1 recipe prepared Pork or Chicken Filling for Gyoza, or
• 1 tbsp vegetable oil
• 1 medium carrot, grated
• 2 garlic cloves, crushed
• 1 cup shredded Chinese cabbage or Bok Choy
• 1 tbsp Asian Stir-fry Seasoning
• 4 green onions, thinly sliced
• 8 oz (225 g) ground pork or ground chicken
• 1 egg white
• 1 tbsp Sweet and Spicy Asian Dipping Sauce, prepared
• 1 tbsp Asian Stir-Fry Seasoning
• 1 tbsp sugar
• 3 tbsp Red Pepper Jelly
• 1 tbsp sesame oil
• 2 tbsp soy sauce, or gluten free soy sauce
• 2 tbsp vegetable oil
• 2 tbsp rice vinegar
• ¹⁄₂ tsp crushed chilies
• Shrimp and Spinach Filling for Gyoza
• 2 cups tightly packed spinach leaves
• 6 oz (180 g) finely chopped shrimp
• ¹⁄₄ cup finely chopped water chestnuts
• 2 tsp Asian Stir-Fry Seasoning
• 1 tsp sesame oil
• 1 egg white
• 1 tbsp Sweet and Spicy Asian Dipping Sauce, prepared
• lettuce leaves

Preparation

1. Lay wonton wrappers on clean counter top. Using a pastry brush, brush each wrapper with cold water. Place 1 heaping teaspoon of filling in the centre of each wrapper.
2. To make dumplings, place filled wrapper in the palm of your hand and gently pinch edges at the tip to create little 'purses'.
3. To make potstickers, simply fold in half-moon shapes and pinch edges closed.
4. Cover bottom of bamboo steamer with a single layer of lettuce leaves. Place dumplings in steamer basket over simmering water in a Wok & Glass Lid for 10 minutes.