These pan seared dumpling are a great appetizer to add a global flavor to any menu
- In a bowl, combine Stingin' Honey Garlic Sauce with soy sauce, rice vinegar, and McCormick Culinary Japanese 7 Spice. Cover and refrigerate until service.
- In a bowl combine ground pork, cabbage, shiitake mushrooms, ginger, garlic, scallions, McCormick Culinary Japanese 7 Spice, salt, sesame oil, and soy sauce until well mixed.
- Set up a station with the gyoza filling, a small bowl of water, and the dumpling wrappers covered with a damp cloth. Wet the edge of a dumpling wrapper with the water. Place roughly a tablespoon of filling in the center of the wrapper. Pinch the
wrapper closed in the center. To the right of this seal, pleat about 1/4" of the top portion of the wrapper in towards the sealed center and press into the back portion of the wrapper. Repeat until the right side of the gyoza is sealed. Repeat this process on the left side of the wrapper. Continue to fill and fold all 32 dumpling wrappers.
- Cover and refrigerate dumplings until service. Can be frozen at this point for later use if desired.
- For each serving, heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. Once oil is hot, place 8 of the gyoza in a circular pattern, flat side down. Cook until bottoms are crisp. Add 1/4 cup of water and cover with lid. Cook, allowing gyoza to steam until majority of water has evaporated, about 3 minutes. Remove lid and continue to cook until any remaining water has evaporated. Carefully remove gyoza from pan.
- Place hot gyoza on desired plate. In a small cup, place a 2 tablespoons of dipping sauce and add to plate of gyoza. Garnish as desired, serve hot.