I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.
I have been making gyoza since I was little kid, and I have a few tips to add to this recipe. Cabbage should be finely chopped. Onions should be green onions, minced. For extra fiber, you can also add finely ground carrot. It is not necessary to pre-cook the vegetables, if you finely chop everything. It is more authentic to use round gyoza wrappers, not wonton wrappers - but sometimes they are hard to find. The way to use round gyoza wrappers is: put a tablespoon of filling inside, wet one-half of the edge of the wrapper with water, fold in half. It should look like a half-circle. Then, crease the round edge about 5 times. Think pinch and fold. It's really quite easy but hard to explain. Look at some pictures of gyoza online if you don't understand. Keep the heat to medium after the first batch. It is important to keep a consistent heat so that the gyoza don't burn, but cook the insides thoroughly. It is important to add the water at the end to steam it. Put a lid on after you add the water. Also, making gyoza is very time consuming and messy. Your kitchen will be splattered with a layer of fine grease afterwards. If you want, you can make them outside or in your garage using an electric skillet. This will keep your house clean and from smelling like grease afterwards. Also, heat the soy and vinegar at the end and sprinkle a little cayenne on top for extra zing. - 09 Aug 2004 (Review from Allrecipes US | Canada)
Very similar to our family recipe (Japanese American); we don't use egg but gyoza depends on the cook (sort of like a sandwich). This meat mixture is on the bland side: add ginger, garlic, soy sauce, pepper, etc to taste. You can put them together then freeze them (lie in a single layer on a cookie sheet, once frozen put into ziplocs). This helps with the HUGE amount of prep time and work. You can also fry them (use more oil, skip addition of water) so they are more like egg rolls if you want. - 23 Jul 2003 (Review from Allrecipes US | Canada)
Yum, Yum. I learned a similar recipe in my Japanese class in high school. All the differences were that we used a half and half mixture of water and corn starch to seal the gyoza. Also instead of water when cooking the gyoza you can use a watered down chicken or beef broth instead of just plain water, it gives the dumplings more flavor. Also sesame oil is MUCH MUCH more tasty (and authentic) then vegtable oil, when cooking the gyoza. And one last thing, I never add an egg, I find it gives a strange unwelcome texture. It might hold the mixture together better, but it's really up to you. Oh and as well, ginger is a must, add one or two tablespoons (to your taste) to the cabbage mixture, as well as a tablespoon of sake (japanese rice wine), and then cook as directed. The onion should also be green, or you could substitute leeks. It is more authentic to use round wrappers, and pleat them when putting the dumplings together, but it is allot of work, (considering it's just for looks) and they taste the same as the square. - 23 Jul 2004 (Review from Allrecipes US | Canada)