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1. Heat a large skillet over high heat. Add oil to
pan; swirl to coat. Add 1/2 cup onions, garlic,
ginger, and mushrooms; stir-fry 3 minutes. Remove
from pan; cool slightly. Combine mushroom mixture,
1 tablespoon soy sauce, hoisin sauce, pepper, and
pork in a medium bowl.
2. Arrange 8 gyoza skins on a clean work surface;
cover remaining skins with a damp towel to keep
them from drying. Spoon about 1 1/2 teaspoons pork
mixture in the center of each skin. Moisten edges
of skin with water. Fold in half; press edges
together with fingertips to seal. Place on a
baking sheet sprinkled with cornstarch; cover to
prevent drying. Repeat procedure with remaining
gyoza skins and pork mixture.
3. Combine 1/4 cup hot water and brown sugar in a
small bowl, stirring until sugar dissolves. Add
remaining 1/4 cup green onions, remaining 1/4 cup
soy sauce, vinegar, and sambal, stirring with a
whisk until well combined.
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4. Heat a large heavy skillet over high heat.
Generously coat pan with cooking spray. Add 10 pot
stickers to pan; cook 30 seconds or until browned
on one side. Turn pot stickers over; carefully add
1/3 cup water to pan. Cover tightly; steam 4
minutes. Repeat procedure in batches with
remaining pot stickers and more water, or follow
freezing instructions. After cooking, serve pot
stickers immediately with dipping sauce.
TO FREEZE- Freeze dumplings flat on a baking sheet
sprinkled with cornstarch 10 minutes or until
firm. Place in a large zip-top plastic freezer bag
with 1 teaspoon cornstarch; toss. Freeze sauce in
a small zip-top plastic freezer bag. Freeze up to
2 months.
TO THAW- Thaw sauce in the microwave at HIGH in
30-second increments. No need to thaw pot
stickers.
TO REHEAT- Follow recipe instructions for cooking,
placing frozen dumplings in pan and increasing
steaming time by 2 minutes.
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