Gyoza (Pot Stickers) - cooking recipe

Ingredients

1 teaspoon sesame oil
1 teaspoon red curry paste
2 cups finely shredded cabbage
1/4 cup shredded carrot
1 1/2 tablespoons minced garlic
3/4 pound lean ground pork
1 small egg
1/4 cup chopped green onions
3 water chestnuts, chopped
2 teaspoons minced fresh ginger root
1 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons sesame oil
1/2 teaspoon brown sugar
Dipping Sauce:
3/4 cup seasoned rice vinegar
1/2 cup low-sodium soy sauce
1/3 cup thinly sliced green onions
1 teaspoon sesame oil
1 clove garlic, minced
1/2 teaspoon chili paste ( such as Sambal Oelek(R))
1 (16 ounce) package round gyoza wrappers
2 tablespoons vegetable oil
1/2 cup chicken broth

Preparation

Heat 1 teaspoon sesame oil in a skillet over medium heat; add curry paste. Cook until aromatic, about 30 seconds. Add cabbage, carrot, and 1 1/2 tablespoons garlic; cook and stir until cabbage is wilted and moisture has evaporated, about 3 minutes. Remove from heat; allow to cool.
Mix pork, egg, 1/4 cup green onions, water chestnuts, ginger, soy sauce, fish sauce, 2 teaspoons sesame oil, and brown sugar together in a bowl. Stir in cabbage mixture.
Whisk together rice vinegar, low-sodium soy sauce, 1/3 cup green onions, 1 teaspoon sesame oil, 1 clove garlic, and chili paste. Let dipping sauce flavors meld for at least 15 minutes before serving.
Separate and place gyoza wrappers onto your work surface. Spoon about 2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wrappers with water. Fold one side of the wrapper over the filling onto the opposite side to form a crescent-shaped gyoza. Press edges together to seal.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook half the gyoza until lightly browned, about 1 minute per side. Pour 1/4 cup broth into skillet; reduce heat and cover. Steam until broth evaporates and gyoza are translucent, about 5 minutes. Repeat with remaining oil, gyoza, and broth.