Japanese Gyoza Potstickers |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a fairly traditional recipe for gyoza. You can substitute half the pork with an equal amount of minced, raw shrimp. Or chicken. Or use all vegetables. The mix is easy. The folding and pleating are the time consuming part. Read more . These can also be served as appetizers Ingredients:
5 oz. napa (chinese) cabbage, finely shredded |
1/2 tsp. salt |
1/2 lb. ground pork |
2 cloves garlic, minced |
2 tsp. fresh ginger, minced |
2 green onions, green and white parts, chopped |
2 tsp. cornstarch |
1 tbsp. soy sauce |
2 tsp. rice wine (mirin, or dry sherry) |
1 tbsp. sesame oil |
40 round gyoza skins (round wonton wrappers) |
4 tbsp. vegetable oil, divided |
1 cup chicken stock or water, divided |
Directions:
1. Salt cabbage in a collander over a large bowl. Toss to combine. Set aside for 20 minutes.
2. Combine pork through sesame oil with hands in a large bowl. Squeeze excess water from cabbage. Add cabbage to pork mixture and stir until well-combined.
3. Place a rounded teaspoon of pork mixture in the center of the gyoza skin. Wet the edges of the skin with water on your fingertip. Fold in half to form a semi-circle. Make pleats along the edges, squeezing tight to seal and tapping the bottom on the work surface to flatten. Set aside and repeat with remaining skins.
4. Heat 1 TB. of oil in wok or large, non-stick skillet over medium-high heat. Place about ten gyozas in wok and pan fry until bottoms are golden brown, about 2 minutes.
5. Pour 1/4 cup stock into wok and cover with lid to steam gyozas until cooked through, about 4 minutes. Remove from wok and set aside.
6. Heat another tbsp. of oil in wok. Repeat process with another ten dumplings until all are cooked. Serve hot with dipping sauce.
7. DIPPING SAUCE:
8. 1/4 cup soy sauce
9. 1/4 cup rice vinegar
10. splash of sesame oil
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