*This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-BDC10). Adjustments may be necessary when using other models.
In a large bowl, place dried shiitake mushroom and add hot water. Soak for 15 minutes or until softened.
In another medium bowl, place chopped nappa cabbage and salt, then mix well. Set aside for 10 minutes.
Take softened mushroom from step 1, mince with knife and place back into the bowl of soaked liquid. Add green onions, mashed tofu, soy sauce, sesame oil, sugar, white pepper, garlic and ginger to the bowl.
With clean hands, squeeze out water from nappa cabbage from step 2 and add to the mushroom mixture. Mix all ingredients well.
Prepare some water in a small bowl (not included in the ingredients list) and place next to pot sticker wraps and the mixture bowl. Spread vegetable oil onto the Gourmet Sizzler® Electric Griddle.
Make the pot stickers. Place 1 tablespoon of filling in the center of each wrapper.
Dip your fingertip in water and wet all edges of the wrapper.
Fold the wrapper in half, forming a half circle, and pinch the center.
Make a few pleats toward the center, symmetrically. You can use other closing methods, such as making pleats left to right, making a mountain shape by squeezing with both thumbs or just seal the edges without any pleats.
Place each pot sticker on the Gourmet Sizzler® Electric Griddle as you make it.
After placing all pot stickers on the griddle, turn the control knob to 400°F.
After about 6 minutes, check the bottom of the pot stickers to see if they are golden brown.
Pour 1/2 cup of water onto the griddle, then cover with lid. Continue to cook until all water evaporates, about 6 minutes, or until cooked through.
Turn heat off, and transfer cooked pot stickers to a serving plate.
In a small bowl, mix all dipping sauce ingredients and then distribute to individual dipping dishes. Serve pot stickers while hot with dipping sauce.