Pork & Shiitake Pot Stickers

Step 1: Heat a large skillet over high heat. Add oil to the pan. Add 1/2 up onions, garlic, ginger, and mushrooms; stir-fry 3 minutes. Remove from the pan; cool slightly. Combine the mushroom mixture, 1 tablespoon soy sauce, hoisin sauce, pepper, and pork in a medium bowl.

Step 2: Arrange 8 gyoza skins on a clean work surface; cover the remaining skins with a damp towel to keep them from drying out. Spoon about 1 1/2 teaspoon of the pork mixture in the center of each skin. Moisten the edges of the skin with water. Fold in half; press the edges together with your fingertips to seal.

Step 3: Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat the procedure with the remaining gyoza skins and pork mixture.

Step 4: Combine 1/4 cup hot water and brown sugar in a small bowl, stirring until sugar dissolves. Add the remaining 1/4 cup green onions, remaining 1/4 cup soy sauce, vinegar, and sambal, stirring with a whisk until well combined

Step 5: Heat a large heavy skillet over high heat. Generously coat the pan with cooking spray. Add 10 pot stickers to the pan; cook 30 seconds or until browned on one side. Turn the pot stickers over; carefully add 1/3 cup water to the pan. Cover tightly; steam 4 minutes.

Step 6: Repeat the procedure in batches with the remaining pot stickers and more water, or freeze. After cooking, serve the pot stickers immediately with the dipping sauce.

Step 7:

Step 8: To Freeze: Freeze dumplings flat on a baking sheet sprinkled with cornstarch 10 minutes or until firm. Place in a large zip-lock bag with 1 teaspoon cornstarch. Toss to coat. Freeze the sauce in a small zip-top plastic freezer bag. Freeze for up to 2 months.

Step 9: To thaw: Thaw sauce in the microwave at high in 30 second increments. No need to thaw the pot stickers.

Step 10: To reheat potstickers: Follow the recipe instructions for cooking, placing the frozen dumplings in the pan and increasing the steaming time by 2 minutes.