Gyoza (potstickers)

I have to admit I was in a huge rush when I made these tonight, I had to beat my husband's deadline. He got to be up at 2am tomorrow and has planned to hit the sack at 8pm, which meant dinner needed to be ready at 6pm so he could shower, shave, read the kids a bedtime story, and be done for the night.

Ingredients:

1/2 pound ground beef (pork, chicken, and shrimp will all work as long as it is ground)

1/4 onion, diced

2 cloves garlic, minced

4oz mushrooms, diced

1 medium carrot, grated

1/2 cup bok choy or cabbage, diced (incuding white of leaf)

1 TBSP grated ginger (now, I love ginger! I'm a ginger baby. I will eat pickled ginger straight so I double this)

1/8 cup shoyu (soy sauce; I use low sodium so I add a bit more salt to taste)

1 tsp white pepper

2 cups flour

Pinch of salt

3/4 cup boiling hot water

Olive oil 

In a saucepan, sautée onion in a bit of olive oil until translucent (about 8 minutes). Add ground beef (if you're doing shrimp you can skip this step as they will steam at the end to cook but make sure you dice it finely or pulse it through the food processor). Add onion and meat to a mixing bowl. Stir in garlic, mushrooms, carrot, bok choy, ginger, shoyu, and white pepper.

In a separate mixing bowl (I used my Kitchen Aid mixer and paddle attachment) combine flour and salt. Create a well and add water to the center. Incorporate water until a smooth dough forms. If it is too fry add a bit more water. Too tacky add a bit of flour. Knead dough on a well-floured surface & incorporate as much additional flour as possible while kneading to form a stiff dough.

Divide dough in four and cover three portions. Roll out the fourth portion about 1/16 of an inch (I used my pasta roller attachment for my mixer to setting 3).

Again, I was in a rush so I didn't cut the wrappers how I would usually, which is round. I just cut them square. Spoon 1 1/2 - 2 TBSP of mixture in each one slightly elongated. Next, gather the wrapper up around the mixture as if to fold it in half and fold the ends together all the way down to seal the wrappers. 

Heat some olive oil in a sauce pan on medium. Put the gyoza in the pan in batches and brown 2-3 minutes. Don't try to move them, the reason they are called potstickers is because they STICK on purpose. Now add about 1/8 cup water to the pan and cover with lid to steam 3-5 minutes until gyoza release from the pan. If you used shrimp you'll see the orange color enhance to indicate it is cooked.

I hit a speed bump trying to pricematch my olive oil today so I sprayed my steamer with non-stock spray and steamed them for 7 minutes.

With the leftover dough I made some tortillas to be used at a later date: