![\"36\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/36-1.jpg\")
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Yep. Pot stickers again!<\/p>\n
It’s like pizza for Terry.<\/p>\n
When I ask Terry what he wants for dinner, he will say “pizza!”<\/p>\n
When he asks me what I want for dinner, I will say “gyoza (pot stickers in Japanese)!” probably 80 percent of the time.<\/p>\n
The problem with this is that you can’t call to have pot stickers to be delivered or my mom’s homemade ones won’t magically appear on our dinner table. (I wish they did!)<\/p>\n
So I make them myself.<\/p>\n
![\"33\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/33.jpg\")
<\/p>\n
And a lot of them!<\/p>\n
I always take pictures before I cook them.<\/p>\n
Because 1. they look pretty!<\/p>\n
and<\/p>\n
2. I could mess them up in the process of cooking. They do stick to the pan sometimes…<\/p>\n
![\"29\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/29-2.jpg\")
<\/p>\n
Everyone has his or her own way to fold them.<\/p>\n
Me? \u00a0They have to have five ridges.<\/p>\n
I don’t know why, but it just seems right to me (lol).<\/p>\n
![\"39\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/39-1.jpg\")
<\/p>\n
There is a reason for these being called pot stickers, but it makes me so upset when they actually stick to the pan!<\/p>\n
I feel so defeated when that happens.<\/p>\n
Now I’m wise enough (or I’ve made the same mistake too many times) to only use a non-stick pan.<\/p>\n
![\"41\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/41-1.jpg\")
<\/p>\n
filling
\n– 1 package extra firm tofu, microwaved for 1 minute or so to remove excessive water
\n– 1\/3 cabbage, blanched and julienned
\n– 1\/2 cup chopped Chinese garlic chive
\n– 2 potatoes, peeled and grated
\n– 1 sheet roasted Nori (Japanese seaweed) torn into small pieces
\n– 1\/4 cup chopped scallion
\n– 2 cloves garlic, chopped
\n– 1\/2 teaspoon chopped ginger
\n– sugar
\n– salt and pepper
\n– 1\/2 ~ 1 tablespoon soy sauce
\n– 1 tablespoon corn starch
\npot sticker wrappers
\ncanola oil, for frying
\ndipping sauce (soy sauce, white vinegar, Trader Joe’s sweet chili jam)1. Make filling. Combine all the ingredients. Mix well.
\n2. Wrap the filling in wrappers.
\n3. Use a non-stick pan. Heat canola oil in a pan. When the oil is hot (350F), place the post stickers. Cook for a few minutes until the bottom is browned and crispy. Add hot water. Cover with a lid. Turn down to low-medium heat. Cook until the water is gone.
\n4. Serve with dipping sauce.<\/p>\n<\/div>\n
![\"36\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/36-2.jpg\")
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