California Pot Stickers

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 large onion, chopped
• 1 1/2 teaspoons canola oil, divided
• 3 unpeeled garlic cloves
• 1 lb bulk lamb sausage
• 1 cup fresh mushrooms, minced
• 2 tablespoons water
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 ounce) package gyoza skins
• 2 tablespoons canola oil, divided
• 1 cup water, divided
• reduced sodium soy sauce (optional)

Recipe

• 1 in a small skillet, saute onion in 1 teaspoon canola oil until softened. reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally.
• 2 meanwhile, place garlic on a double thickness of heavy-duty foil. drizzle with remaining canola oil. wrap foil around garlic. bake at 425 degrees f for 15-20 minutes. cool for 10-15 minutes.
• 3 squeeze softened garlic into a large bowl. add the mushrooms, water, cornstarch, sesame oil, salt, pepper and caramelized onion; mix well. crumble sausage over mixture and mix well.
• 4 place 1 tablespoon of filling in the center of one wrapper. (until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) moisten entire edge with water. fold wrapper over filling to form a semicircle. press edges firmly to seal, pleating the front side to form three to five folds.
• 5 holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. curve ends to form a crescent shape. repeat with remaining wrappers and filling. at this point, pot stickers can be frozen.
• 6 in a large skillet, heat 1-1/2 teaspoons oil over medium-high heat. in batches, arrange dumplings flat side down in pan; cook for 1 to 2 minutes or until bottoms are lightly browned. add 1/4 cup water; bring to a simmer. cover and steam for 4-6 minutes or until water is almost absorbed and filling is no longer pink.
• 7 uncover; cook for 1 minute or until bottoms are crisp and water is evaporated. serve with soy sauce.