My potstickers were pretty darn good too! RAC supplied the cooking-method expertise.
1/2 small head savoy cabbage (~8 oz), finely shredded
1/2 lb ground pork
~1 T fresh ginger
~2 T shredded carrot
2 scallions, white and green parts, thinly sliced
2 cloves minced garlic
1 T soy sauce
1 t hoisin sauce
2 t sesame oil
1/2 egg, lightly beaten (I put other 1/2 with the eggs for the fried rice-- you could probably use the whole egg)
12-14 oz package gyoza wrappers
Toss cabbage with ~1 t salt; set over strainer 30 minutes. Then squeeze out the water with all your might, mind, and strength. Add pork, ginger, carrot, scallions, garlic. Whisk together soy sauce, sesame oil, egg, and hoisin sauce. Stir into the pork mix. Season with pepper and salt-- keep in mind that the cabbage was salted and the soy sauce is salty. You may want to test a bit of mix by quickly cooking a little ball in a hot pan. It may not need any more salt, especially since any dipping sauce will probably have soy sauce in it.
Make potstickers by pleating into half moons with what you find to be right amount of filling, about 1/2 T or a touch more. Moisten one edge to seal, of course. As you make them, set them on a baking sheet and press a little bit to flatten their bellies.
Arrange 1/2 of the potstickers in a NONSTICK skillet over medium heat. Pour in some water to generously cover the bottom of the pan; cover the pan and steam until thoroughly cooked. Drain off all remaining water, and pour in some oil-- enough so that when you tilt and agitate the pan, the bottom is coated with oil and all the pot stickers are sitting on a film of oil. Cook, uncovered, until the bottoms are crispy and brown. Agitate pot stickers during this time so they do not stick. Invert on to plate!
I liked the dipping sauce-- it was quite like what roommate SL fed me-- but others didn't seem as into it. I'll iterate, I suppose, but here it is. It made buckets, by which I mean just a little over a cup, so I'm giving a halved version here. It will still be a lot. Mix:
1 T sambal oeleck
1/4 c rice wine vinegar
1/4 soy sauce
1/2 t sesame oil