Potstickers with a magic sauce

These potstickers with magic sauce are “to die for.” The magic sauce takes these little dumplings to a whole new level. It is important that these potstickers are allowed to lie in the sauce instead of the sauce being served in a bowl on the side. Our detailed step-by-step Magic Sauce Potstickers recipe guides you through the process of creating these delicious potstickers. They are filled with a flavorful mixture of ground turkey, cabbage, carrot, and aromatic spices such as ginger and garlic. Those, along with the sauce, whose perfect balance of sweet, sour and umami will make your taste buds dance.

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You will need

7 oz white cabbage, finely shredded

¾ tsp salt

1.1 lbs ground turkey

4.2–5.3 oz carrot, coarsely grated

2 green onions, thinly sliced

1 tbsp finely grated ginger

8 cloves garlic, finely grated

1 tbsp soy sauce

2 tsp roasted sesame oil

½ egg, lightly beaten

1 tsp salt

Freshly ground black pepper

40–45 Gyoza wrappers

0.42 cups canola oil (you may need more)

Water

Dipping sauce

1–2 tbsp thinly sliced fresh red chili, depending on strength and taste

1/2 cup rice vinegar

1/2 cup soy sauce

1 tbsp sesame oil

2 tbsp honey

3 tbsp golden syrup

1 tsp roasted sesame seeds

Decoration

Roasted sesame seeds

Thinly sliced green onion, the dark green part

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How to make it

1. Mix all the ingredients for the dipping sauce in a bowl and set aside.

1–2 tbsp thinly sliced fresh red chili, depending on strength and taste

1/2 cup rice vinegar

1/2 cup soy sauce

1 tbsp sesame oil

2 tbsp honey

3 tbsp golden syrup

1 tsp roasted sesame seeds

2. Mix white cabbage and salt in a bowl and let stand for 30 minutes. Squeeze all the liquid out of the cabbage. Rinse and dry the bowl and put the cabbage back in the bowl.

7 oz white cabbage, finely shredded

¾ tsp salt

3. Add ground turkey, carrot, spring onions, ginger, and garlic. Mix well.

1.1 lbs ground turkey

4.2–5.3 oz carrot, coarsely grated

2 green onions, thinly sliced

1 tbsp finely grated ginger

8 cloves garlic, finely grated

4. In a separate bowl, whisk together soy sauce, sesame oil, egg. Mix it into the meat mixture.

1 tbsp soy sauce

2 tsp roasted sesame oil

½ egg, lightly beaten

5. Add salt and black pepper and mix.

1 tsp salt

Freshly ground black pepper

6. Pour water into a small bowl to be able to dip your fingers in during assembly. Lay out some Gyoza wrappers on a dry surface, such as a large cutting board. Let the remaining wrappers remain in the package or under a damp towel/paper so they do not dry out.

40–45 Gyoza wrappers

7. Put 1.5 tsp of meat filling in the middle of each wrapper. Dip your index finger in the water bowl and brush water along half the edge of the Gyoza wrappers. Fold over the other edge so that the wrappers form a half-moon with the filling in the middle. Seal by pressing the edges together between your thumb and index finger. Make six folds along the edge. Alternatively, you can use a gyoza mold.

8. Place all potstickers with the seam upwards on a tray or tray. Cover with a damp paper or a damp towel. Make all potstickers in the same way.

9. Heat up the oil in a Teflon pan with a lid, so that it is hot but not burning hot. Remove the pan from the heat source and place the potstickers standing with the seam upwards without touching each other. Cook without a lid over medium heat until the bottom is golden, 2–3 minutes and then add 0.42 cups of water and cover with the lid and cook for about 7–10 minutes until most of the water has boiled away and they are crispy and golden at the bottom. If necessary, add an additional 1 – 2 tbsp of water during the process if the pan is dry. Remove the lid and shake the pan and let them steam off for 1–2 minutes. They will need to be cooked in batches.

0.42 cups canola oil (you may need more)

Water

10. Pour the dipping sauce into the bottom of deep plates and put some potstickers in the sauce with the seam upwards. Drizzle with some roasted sesame seeds and thinly sliced green onions. Serve the potstickers warm.

Roasted sesame seeds

Thinly sliced green onion, the dark green part