Ingredients:Minced chicken - 1 lb.
Shitake mushrooms (dried, soaked and squeezed dry) - 1/4 lb. (half a packet)
Napa cabbage - 5 leaves, shredded (marinated for 20 mins with salt and squeezed)
Sambal - 1 tbsp
Garlic - 1 clove, minced fine
Ginger, minced - 2 tbsp
White pepper powder - 2 tsp
Scallions - 2 stalks, minced fine
Hoisin sauce - 2 tbsp
Light soy sauce - 2 tbsp
Lime zest - 1/2 tsp
Sesame oil - 2 tsp
Gyoza wrappers - 1 packet
Mix all ingredients except wrappers. Marinate in refrigerator for at least half an hour.
Fill a small bowl with water.
To assemble dumplings: Spoon 1 teaspoon of chicken mixture and place into center of wrapper. Dip the tip of your finger into the small bowl of water and run your finger along the edge of the wrapper. Fold the wrapper over to create a half moon shape, or a triangle if using square wrappers. Pinch the edges of the wrapper starting in the middle to seal, making sure all air has been removed.
To cook dumplings: Place a steamer lined with baking paper over simmering water.
Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.