The ingredients, before prep. Clockwise from left to right: won ton wrappers, ground pork, spring onion (also known as scallion), soy sauce, ginger, garlic, and water chestnuts.
Post-prep. From left to right: whites of the spring onion, garlic, green tops of the spring onion, ginger, and water chestnuts.
The filling, mixed and ready to go. In addition to the prepped ingredients, I seasoned it with salt, white pepper, and a splash of soy sauce. Very simple.
The first batch of potstickers, ready to be steamed. The process of filling them and pleating the edges took me awhile and was a bit messy, but it was definitely worth it.
Ready to be steamed, and then pan-fried in a 50/50 mixture of olive oil and butter.
The finished product, served with traditional-style Japanese sticky rice (I could write a post dedicated to the process of cooking sticky rice correctly, it was quite a learning experience for me) and a classic sauce used for Gyoza that is just a mixture of garlic, ginger, soy sauce, and rice wine vinegar.
i just ate...ur making me full
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