Ahhh, pot stickers. There are some foods that should be left to restaurants, and these might be one of them. But I was intrigued by the recipe, like a challenge, and since I was going to be near Chinatown anyway, figured I would pick up the gyoza wrappers and give them a try.
We used 500g of mince — for two, this makes quite a bit. I ended up only making around 20 pot stickers; the rest we rolled into meatballs which we fried and had for leftovers the next day.
While the dumplings were quite time consuming, the entire process was quicker than I thought. The meat mixture comes together quite quickly and of course filling and folding the wrappers takes up the most time. Be careful not to overstuff — tempting, to save time! — but the wrappers are delicate and they’ll end up breaking. I found the wrappers a little finicky but no more so than other dumpling-esque things such as shrimp ravioli, spring rolls, or pork parcels.
I was slightly dubious of the recommended (two-ingredient) dipping sauce — soy sauce and vinegar? But it worked amazingly, and the pot stickers were definitely tasty (aside from being a touch too salty for my tastes).
In the end though, I probably won’t make these again. They didn’t taste restaurant-quality and while I have been known to happily spend many labourious hours in the kitchen, some things are worth that effort and some not.