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1
Only follow steps 1-3 if you are making your own dough.
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2
Combine the water and oil in a saucepan and bring to a simmer over low heat.
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3
In a stand mixer with a dough hook attachment, combine the flour and salt.
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4
Slowly add the simmering water to the flour in 60ml increments while mixing at medium speed.
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5
Continue mixing for 10 minutes.
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6
You can also do this using a wooden spoon if you don't have a stand mixer.
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7
Remove the dough from the mixer, wrap in plastic wrap and cover with a damp kitchen towel.
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8
Allow the dough to rest at room temperature for at least 1 hour.
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9
In a food processor, combine 2 tablespoons (30 ml) sesame oil, ginger, and garlic and process until smooth.
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10
Add the pork and shrimp and pulse to puree the ingredients, scraping the sides of the bowl to ensure an even texture.
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11
Add the cabbage, bamboo, scallions, soy sauce, and lime zest and pulse just to combine.
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12
Dont puree.
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13
Add salt and pepper to taste.
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14
Place the mixture in a plastic bag and use the rubber band or string to force all the ingredients into one corner of the bag, for easy piping.
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15
If you are working with packaged gyoza wrappers, skip to step 8.
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16
Otherwise, dust your work station with flour and divide the dough in half.
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17
Using a rolling pin, roll the dough to a 1/2-inch (1.3 cm) thickness.
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18
Using the ring mold, cut out 2-inch (5 cm) circles.
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19
Roll each circle until 1/4-inch (6 mm) thick.
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20
Store the rounds on parchment paper.
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21
Repeat with the remaining dough.
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22
Brush the inside of each dough round or packaged gyoza wrapper with water lightly but completely.
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23
Add 1 tablespoon (15 g) filling in the center of each round.
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24
Gently fold the dough over the filling and crimp the dumpling edges to achieve a proper seal and the classic gyoza look.
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25
(Check out the picture!)
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26
Warm the remaining 1 tablespoon (15 ml) sesame oil in a nonstick pan over medium-low heat.
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27
Place the potstickers flat side down in the pan in concentric circles.
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28
The dumplings should be overlapping slightly at the corners.
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29
Now turn the heat up to medium-high and look for that golden brown colour, about 3 to 5 minutes.
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30
Carefully add the water and cover immediately.
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31
Steam for 7 minutes, covered, then remove the cover and allow all the remaining liquid to evaporate and the bottoms to crisp.
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32
To make the dipping sauce, simply combine all the listed ingredients in a bowl and serve at room temperature.
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33
For a beautiful presentation, remove the pan from the heat, invert a large plate over the pan and turn it all over like a pineapple upside-down cake.
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34
Serve with the lime wedges and dipping sauce.
