Holy gyoza! B's big potsticker project

I'm taking advantage of my time off from work this week to do a few things that I've always wanted to do but just haven't had time. For instance, I decided to try to get rid of some of the drops of dried candle wax spread about on the kitchen floor. So, I squatted down with a lighter and a piece of paper towel to melt them away. But that got old quick, so I decided to make a big batch of potstickers.

After a failed attempt at grinding my own chicken (it was ugly), I decided to go to a professional and get some ground pork. Once I got all my ingredients, I started with this:



Rum and pineapple soda -- this actually goes into the cook, not the food.

Now, for the 'solid' ingredients:



Looks almost good enough to eat raw: ground pork, grated ginger, crushed garlic, chopped scallions, shredded napa cabbage, salt, pepper and a little Chinese five spice powder. I salted the cabbage and squeezed out some of the liquid before I mixed it with the rest of the ingredients in the food processor.



I brushed a little water around the edges of the wontons and sealed them as best I could. I made a few mutants before I managed to get some pretty decent looking ones.



I made two cookie sheets worth of these little love dumplings, covered them loosely with plastic and put them in the freezer. About an hour and a half or so later, I placed them in a large ziploc freezer bag.

My favorite way to eat these precious morsels is to brown their bottoms in a pan with a little bit of oil. After a few minutes, pour in a little water, cover the pan and steam them for close to ten minutes (since they are frozen and contain raw meat). I eat them with a dipping sauce made out of soy sauce, rice vinegar, sugar, red pepper flakes and chopped scallions.

mmmmmmmmmmm