| Gyoza (Japanese Appetizer Dumplings)
Posted: 10/11/2007 11:43:11 AM | This recipe sounds complicated, but in reality is not. This goes over really well at holiday functions, either before the meal with munchies or in the evening with a glass of wine, OR an evening with the girls. My son just loves these little dumplings. Any problems just ask and I'll help you out.
1/2 lb ground pork (1 cup)
3/4 cup Napa cabbage (ordinary cabbage will do if you can't get the Napa), very finely chopped
2 green onions (scallions), finely chopped
1 egg, slightly beaten
1/2 teaspoon finely minced, or crushed, garlic
2 teaspoons finely grated fresh ginger (powder will do, use 1/2 teaspoon)
1 tablespoon Soya sauce
1 tablespoon Thai chili sauce
1/4 teaspoon sesame oil
2 tablespoons vegetable oil for frying, or as needed
30 Gyoza wrappers.....I use Wonton wrappers, available at any other large food store.
In a medium bowl, with a fork combine the ground pork, cabbage, green onion, ginger, garlic, egg , soya sauce, and chili oil. Do NOT use your hands to mix this meat mixture as it will become overworked quickly and tough. Lay a wrapper in front of you, wet all the edges with water. Place a teaspoon or so of filling in the middle of the wrapper.
Folder the sides up to form a triangle and pinch the edges to seal, pleating as you go, but they can be left pinch/sealed plain. Continue making until all the filling is used, making sure to seal well.
COOKING: Heat 1 tablespoon of oil in a large heavy frying pan over medium high head. Add 12 to 15 of the Gyoza and cook for two minutes or until golden brown on the bottom, do NOT flip over. Add 1/2 cup of chicken or veggie broth to the plan. Cover pan and cook until the water is absorbed (5-7 mins). Repeat with remainder of the dumplings.
Serve warm with Thai Sweet Chili Sauce on the side. (can be nuked gently - do not re-fry to warm)
SAUCE: Buy a bottle of Thai Sweet Chili Sauce at any Asian grocery store.
These freeze really well, but do not cook them. Lay on a parchment lined cookie sheet until frozen, then place in freezer bags. Do not thaw, cook from frozen state.  | |
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