Chicken Gyoza

Put the Chinese cabbage, green cabbage, and water chestnuts in a food processor and pulse until finely chopped but not pureed. Using a clean lintfree dishtowel squeeze the mixture gently but firmly to remove the excess moisture, then tip into a bowl and add the ground chicken, chives, cornstarch, sesame oil, oyster sauce, soy sauce, sugar, salt, and white pepper.

Put 2 tsp. of the mixture in the center of each gyoza skin. Moisten one of the edges with a little water, then fold it over to create a half-moon shape. Press down, to form a neat crescent.

Heat a large frying pan over medium heat for 1-2 minutes or until hot and almost smoking and add 1 Tbsp of vegetable oil. Arrange the potstickers in the pan (I can normally get 12 in a pan with an 8 inch diameter bottom). Sit them on their bottoms as you place them into the pan, with the crease up. To keep them stable you may need to flatten the bottoms with a little pressure. Leave them in the pan for about 2 minutes over low heat until the bottoms are just starting to brown. (Note The recipe instructs just 3-4 per pan, but I didnt have any issues cooking 12 at a time, and its SO much quicker.)

Remove the pan from the heat, add 3 Tbsp. of water, and cover immediately with a lid or with aluminum foil. Return to the heat for 1 minutes, then remove and set aside for another 2 minutes, by which time the gyozas will be heated through. Repeat with remaining gyozas.