Gyoza
I fix Asian food almost twice a week, either dumplings, sushi, sweet and sour chicken, eggrolls or Stir-Fry noodles. Dumplings are one of my favorite side dishes and every Asian culture has its own unique way of making dumplings. I normally fix gyoza as a side dish with Stir-Fry glass noodles; they pair well together, just like Filipino eggrolls or Lumpia and Pancit taste great together. The unique flavor of gyoza after they are pan fried, steamed and dipped in gyoza dipping sauce is so addictive. I also love to eat it with ramen soup.
Gyoza is traditionally stuffed with minced pork, vegetables and shitake mushrooms. The technique of cooking Gyoza, is to pan fry them in a hot frying pan until crispy brown on the bottom, then pour a small amount of water onto the pan and cover with a lid; to quickly steam the entire dumpling, which gives them a crispy bottom and tender soft top.
Ingredients:
1/2 cup napa cabbage kimchi or green cabbage, very finely chopped
1/2 tsp salt
1/2 lb ground chicken breast, or ground pork
1/4 cup spring onions
1/4 cup button mushrooms or shitake, finely chopped
2 garlic cloves or 1/2 cup chives, finely chopped
1/2 tsp grated ginger
1 tsp sesame oil
1 tsp cornstarch
1 tbsp soy sauce
1/2 tsp salt
Gyoza:
a small bowl of water
1/2 tsp cornstarch
wonton wrappers round
2 tbsp vegetable oil for frying
Gyoza dipping sauce bottle is available at the grocery store.
or
Gyoza dipping sauce:
Tamari soy sauce
rice vinegar
Japanese chili oil
Method:
Combine cabbage and salt in a small bowl and set aside for 20 minute to allow the cabbage to wilt slightly. Place remaining ingredients in a large bowl. Firmly press out excess water from the cabbage and add to the bowl. Use your hand to mix the filling. Sprinkle a baking tray with 1 tsp of cornstarch. Place 1 gyoza wrapper on your palm. Dip your finger in water and run it around the edge of half of the gyoza wrapper to seal.
Place a heaped tsp of filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
To Cook:
Heat 1 tbsp vegetable oil in a large skillet over medium heat. Place about 12 gyoza in a rows, slightly over lapping each other. Cook until the underside is golden, then pour 1/3 cup of water around the gyoza and cover with the lid.
Cook until the water has completely evaporated and the wrapper is slightly
translucent on top; about 3 to 4 minutes.
Serve with gyoza dipping sauce.
Gyoza is traditionally stuffed with minced pork, vegetables and shitake mushrooms. The technique of cooking Gyoza, is to pan fry them in a hot frying pan until crispy brown on the bottom, then pour a small amount of water onto the pan and cover with a lid; to quickly steam the entire dumpling, which gives them a crispy bottom and tender soft top.
Ingredients:
1/2 cup napa cabbage kimchi or green cabbage, very finely chopped
1/2 tsp salt
1/2 lb ground chicken breast, or ground pork
1/4 cup spring onions
1/4 cup button mushrooms or shitake, finely chopped
2 garlic cloves or 1/2 cup chives, finely chopped
1/2 tsp grated ginger
1 tsp sesame oil
1 tsp cornstarch
1 tbsp soy sauce
1/2 tsp salt
Gyoza:
a small bowl of water
1/2 tsp cornstarch
wonton wrappers round
2 tbsp vegetable oil for frying
Gyoza dipping sauce bottle is available at the grocery store.
or
Gyoza dipping sauce:
Tamari soy sauce
rice vinegar
Japanese chili oil
Method:
Combine cabbage and salt in a small bowl and set aside for 20 minute to allow the cabbage to wilt slightly. Place remaining ingredients in a large bowl. Firmly press out excess water from the cabbage and add to the bowl. Use your hand to mix the filling. Sprinkle a baking tray with 1 tsp of cornstarch. Place 1 gyoza wrapper on your palm. Dip your finger in water and run it around the edge of half of the gyoza wrapper to seal.
Place a heaped tsp of filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
Heat 1 tbsp vegetable oil in a large skillet over medium heat. Place about 12 gyoza in a rows, slightly over lapping each other. Cook until the underside is golden, then pour 1/3 cup of water around the gyoza and cover with the lid.
Cook until the water has completely evaporated and the wrapper is slightly
translucent on top; about 3 to 4 minutes.
Serve with gyoza dipping sauce.
Comments