Chinese Potstickers

Ingredients

• 3 tablespoons balsamic vinegar black chinese
• 0.3 cup canola oil divided
• 2 teaspoons chile puree with garlic sauce
• 2 tablespoons cornstarch divided
• 2 teaspoons sesame oil dark
• 1.5 ounces mushroom caps dried
• 1 large egg white 
• 1.5 teaspoons ginger fresh minced peeled
• 3 tablespoons ginger fresh peeled finely chopped
• 0.3 cup green onions finely chopped
• 2 tablespoons green onions minced
• 5 ounces ground chicken breast 
• 5 ounces ground pork lean
• 6 tablespoons soya sauce low-sodium
• 4 ounces napa cabbage chinese chopped ()
• 1.5 teaspoons oyster sauce 
• 48  gyoza skins 
• 2 tablespoons shaoxing dry chinese ( cooking wine)
• 3 tablespoons soya sauce dark
• 1 teaspoon sugar 
• 1.3 cups water divided
• 0.1 teaspoon pepper white

Equipment

• bowl
• frying pan
• baking sheet

Directions

1. To prepare dumplings, cook cabbage in boiling water 1 minute or until tender.
2. Drain and rinse with cold water; drain. Cool; chop.
3. Place mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender.
4. Drain mushrooms; chop.
5. Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.
6. Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons pork mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal.
7. Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.
8. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat.
9. Add 12 dumplings to pan; cook 3 minutes.
10. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
11. To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl.
12. Serve sauce with dumplings.