Makes 40 pot stickers
2 tablespoons dark sesame oil
3/4 cup thinly sliced green onions, divided
1 tablespoon minced garlic
1 tablespoon grated peeled fresh ginger
4 ounces thinly sliced shiitake mushroom caps
5 tablespoons lower-sodium soy sauce, divided
1 tablespoon hoisin sauce
1/2 teaspoon freshly ground black pepper
14 ounces lean ground pork
40 gyoza skins or round wonton wrappers
1/4 cup hot water
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
11/2 tablespoons sambal oelek (ground fresh chile paste, aka Rooster sauce) Cooking spray
1. Heat a large skillet over high heat. Add sesame oil to the 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 11/2 teaspoons pork mixture into 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 with remaining gyoza skins and pork mixture.
3. Combine 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 chile paste, stirring with a whisk until well-combined.
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 the pan. Cover tightly with a lid; steam 4 minutes. Repeat batches with remaining pot stickers and more water. After cooking, serve immediately with dipping sauce.
Per Pot Sticker: