- 2 tsp canola oil
- 1/2 small red onion, diced
- 1 cup shitake mushrooms, sliced
- 1 cup of white savoy cabbage, chopped finely
- 1 cup of carrots, shredded
- 1/4 cup of chives, chopped
- 1 tbsp fresh ginger, minced
- 1 clove of garlic, minced
- Sea salt and white pepper, to taste
- 1 tsp sesame oil
- 1/4 cup chopped cilantro
- 20 round gyoza wraps
- Olive oil cooking spray
- Water
Heat the canola oil in a large skillet over medium heat.
Once it is hot add the onion and mushrooms and cook for 3-4 minutes; add the cabbage, carrots, chives, ginger, and garlic. Season with sea salt and white pepper, to taste and cook for 2-3 minutes, stirring often. Taste and re-season if needed. Set aside to let the mixture cool down.
Once the mixture has cooled, add the sesame oil and cilantro then mix well.
Spread out the potsticker wraps onto wax paper then scoop a small teaspoon full of filling onto the center of each wrap.
Wet the top of each potsticker wrap with a baster brush dipped in water.
Fold the potsticker to make a moon shape and pinch shut with 3 to 4 pleats along the side. Really make sure they are sealed, so the filling doesn't fall out. Repeat until all the mixture is used up.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Once the pan is HOT add the potstickers, and cook until the bottoms are browned, about 3 minutes.
Carefully add 1/4 cup of water and immediately cover with a lid to steam the potstickers. Carefully watch the potstickers and completely evaporate the water so the bottom gets crispy again and sticks to the skillet.
Serve immediately with dipping sauce. Enjoy.