This is a wonderful new recipe in my favorite magazine, Cooking Light. The recipe was adapted for Pork and Shiitake Pot Stickers. in the March 2014 issue. While I am sure that this is lighter than the pot-stickers that you get in Chinese restaurants, it is not quite health food. I tweaked the recipe for more mushrooms and less pork - and loved the way that it turned out. Not only was it great when I cooked them, but also when I brought them for lunch the following day. They heated up very well. These are definitely going to fall into the rotation of things I will be making.
2 tbsp Sesame oil
2 stalks, Green onions, thinly sliced
1 tsp Garlic, chopped
1 tbsp Ginger, minced
8 oz Mushrooms (white or baby bella), thinly sliced
1 tbsp Lower-sodium soy sauce (plus some for dipping)
2 tbsp Hoisin sauce
1/2 tsp Black pepper
11 oz Ground pork
40 gyoza skins or round wonton wrappers
1. Heat a large skillet over medium-high heat. Add oil to pan. Add green onions, garlic, ginger and mushrooms; stir-fry for 4-5 minutes. Remove from pan and cool slightly in a bowl. Combine mushroom mixture with soy sauce, hoisin sauce, black pepper and ground pork. Mix thoroughly.
2. Working in batches of 6-10 goyza skins (depending on your space), arrange gyoza skins on a clean work surface; cover remaining skins with a damp towel to keep them from drying. Spoon about 1 1/2 teaspoons pork mixture in the center of each skin. Moisten edges of skin with water. Fold in half; press edges together with fingertips to seal. Repeat procedure with remaining gyoza skins and pork mixture.
3. Heat a large heavy skillet over medium-high heat. Generously coat pan with cooking spray. Add 8-10 pot stickers to pan; cook around 1 minute (until browned on that side). Turn pot stickers over & add 1/3 cup water to pan. Cover tightly and steam for 3-4 minutes. Repeat procedure in batches with remaining pot stickers and more water.
Enjoy with additional soy sauce!