Forevermama's Authentic Pot Stickers Northern Chinese

This is an authentic recipe derived from the north of china. this was given to me by a culinary professor who studied cooking in china. They are truly delicious and abundant with flavor. i used to make them at least once a month. because of a very busy life, i haven't made them in a while, but i'm placing it back on my to do"."

Steps

Combine the pork , cabbage , rice wine , soy sauce , salt , pepper , scallions , sesame oil , sugar and stock.

Mix well and set aside.

Once you remove wrappers from its packaging , keep them covered with a damp dish towel.

Place 4 wrappers at a time on a work surface.

Place about 1 teaspoons of filling in the center of each wrapper and fold in half.

Moisten the edges with water and pinch together with your fingers , making sure there are no open gaps.

Pleat around edges , pinching to seal well.

Transfer the dumplings to a floured sheet pan and keep covered with a damp towel until you have finished stuffing all the dumplings.

Heat a large skillet over high heat until it is hot.

Add the peanut oil and place the dumplings , flat side down in the pan.

Turn down the heat and cook about 2 minutes or until they are lightly browned.

Add the 2 / 3 cup of water.

Cover the pan tightly and cook for 10-15 minutes over low heat until most of the liquid has been absorbed.

Uncover the p.

Ingredients

gyoza skins, ground pork, napa cabbage, ginger, rice wine, soy sauce, salt, white pepper, scallion, sesame oil, sugar, chicken stock, peanut oil, water, rice vinegar, minced ginger, garlic, hot chili oil