Jiaozi (Chinese Potstickers Or Gyoza) - cooking recipe

Ingredients

DUMPLINGS
3 cups napa cabbage, chopped
4 dried shiitake mushrooms
1/4 cup green onion, minced
2 tablespoons cornstarch
1 teaspoon cornstarch
1 1/2 teaspoons fresh ginger, peeled and finely chopped
1 teaspoon sugar
1 1/2 teaspoons oyster sauce
1/8 teaspoon white pepper
5 ounces ground lean pork
5 ounces ground chicken breast
1 large egg white
48 gyoza skins
1/4 cup vegetable oil
1 1/3 cups water
SAUCE
3 tablespoons fresh ginger, peeled and finely chopped
2 tablespoons green onions, minced
3 tablespoons dark soy sauce
6 tablespoons low sodium soy sauce
3 tablespoons chinese black vinegar or 3 tablespoons balsamic vinegar
2 tablespoons shaoxing wine (Chinese cooking wine) or 2 tablespoons dry sherry
2 teaspoons chili paste with garlic
2 teaspoons dark sesame oil

Preparation

To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water. Drain again. Cool and chop.
Place mushrooms in a small bowl and cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms and chop.
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.
Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons dumpling mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. 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.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan and cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.