Gyoza Japanese Pot stickers

This was Erin's pick. We made it November 22, 2020 it was taken from: https://www.thespruceeats.com/recipe-for-shrimp-gyoza-japanese-potstickers-2031448

By the way, I really like the Spruce Eats website.

For the Filling:

• 1/4-pound Napa cabbage (or green cabbage, finely chopped)

• 2/3-pound shrimp (raw, shelled, and deveined)

• 2 teaspoons fresh ginger (grated)

• 1 tablespoon green onion (chopped)

• 2 teaspoons sake

• 1 teaspoon salt

• 1 teaspoon sesame oil

• 2 teaspoons katakuriko (corn or potato starch)

For Assembling:

• 20 to 24 gyoza or wonton wrappers

• 1 to 2 tablespoons canola oil

In a medium-size pot with boiling water, cook the Napa cabbage leaves for 2 to 3 minutes. Drain well and let the cabbage cool off a little before squeezing out as much of the excess water by pressing the cabbage leaves between your hands and pressing hard. Thinly chop the cabbage and place it in a medium-sized bowl. Reserve.

Finely chop the clean shrimp into a paste-like texture. Add the shrimp into the cabbage bowl. Add the grated ginger and chopped green onion and mix all ingredients well. Add sake, salt, sesame oil, and katakuriko (starch) and mix well. Knead the mixture with your hands if needed. 

Assemble the Gyoza

Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper. Dip your finger in the water and moisten all around the wrapper edges. Fold the wrapper in half to make a semicircle or triangle shape. Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan. Repeat the process until all of the shrimp filling is used.

Cook the Gyoza

In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons. Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 3 to 4 minutes. Do not overcrowd the pan; if necessary, work in batches. Once the bottoms are golden turn down the heat to low. Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.