Extra recipe to accompany story, “Cooking Class Helps Group Raise Money,” published 6-20-2013
1 tablespoon canola oil (more for pan frying)
3 cups napa cabbage (thick center vein removed), finely chopped
1 teaspoon kosher salt
2 tablespoons soy sauce
1 tablespoon sesame oil
1 large egg, slightly beaten
1 package Johnsonville All Natural Ground Sausage
2 tablespoons fresh ginger, grated or finely minced.
1 medium carrot, shredded
3 green onions, finely chopped
2 packages Gyoza pot sticker wrappers (14-ounce packages)
1 small bowl of water (for sealing the wrap)
Cook the finely chopped cabbage and salt in 1 tablespoon of oil in a large skillet over medium heat, about 6-8 minutes.
Transfer the cabbage to a plate lined with paper towel (to absorb excess moisture) and allow to cool.
Whisk together soy sauce, sesame oil and egg in a large bowl. Mix in sausage, ginger, carrot, green onions and reserved cabbage. Using your hands or two large wooden spoons, combine all the ingredients together until evenly blended.
On a dry, clean surface, lay out a few Gyoza wrappers, working quickly so they do not dry up. Keep remaining wrappers covered with a damp paper towel.
Place 1 rounded teaspoon filling mixture onto each wonton wrapper. Brush edge with water and folk into a half moon to seal.
In a large skillet, heat 3 tablespoons oil over medium-high heat. Add half of the dumplings seam side up and cook 2 minutes. Add 1/2 cup water, cover and let steam 8-10 minutes. Cook the dumplings a few minutes longer with the lid off if they are sticking to the pan. Repeat with other half of dumplings.
Slice the pot stickers onto a platter and serve with your favorite dipping sauce.
Makes 60 pot stickers.
--Taste of Home Cooking School Cookbook, spring 2013
