Gyoza

Chidoro · Post by **Chidoro** » October 14, 2003, 10:53 am

Does anyone have a good recipe for, either, pork or vegetable? Wife and I were at a little get together this weekend and his wife made killer gyoza but she was very stingy with the recipe details (older couple that met in japan at a marine base). I only mention that because she was traditional japanese so I'm sure it was authentic.

I live in a very diverse area so getting even hard to find ingredients isn't difficult so be as authentic as you can. )

They were just so damn good and we want to make them as apps for friends in the future

Laliana · Post by **Laliana** » October 15, 2003, 9:13 pm

I cheated and did a quick search on goggle

I looked at several and they are pretty much the same.

Gyoza - Japanese Potstickers

Ingredients:
2/3 pound ground pork
1 cup chopped cabbage
2 scallions, minced
1 egg
1 tablespoon soy sauce
1/2 teaspoon chili oil
40 gyoza wrappers*
2 tablespoons oil
nonstick pan spray
1 cup water
* If gyoza wrappers are not available, cut wonton wrappers into circles.

Directions:
Combine first 6 ingredients for filling. Fill each gyoza wrapper with 1 teaspoonful of pork mixture. Fold both sides up to form a semicircle, pinching the corners and pleating the top to seal.
Heat 1 tablespoon oil in a large skillet sprayed with nonstick pan spray. Arrange half the gyoza in the hot pan in close rows. Fry over medium heat 2 minutes, until the bottoms are golden.
Add 1/2 cup water. Cover pan immediately and cook 3 minutes, until wrappers are translucent. Uncover and continue cooking until the bottoms are crisp and the pork is cooked through.
Repeat process with remaining gyoza.
Serve gyoza with a dipping sauce* made of soy sauce mixed with Worcestershire sauce to taste.
(This recipe reprinted courtesy of the GourMAsia newsletter)

*in some of the other recipes I saw the serving sauce was a mixture of soy sauce and vinegar.

Chidoro · Post by **Chidoro** » October 16, 2003, 10:52 am

Thanks, that's the gist of what we were going to make it with as well save the chili oil and cabbage.

I always wondered how the dipping sauce had that "twang" to it.

Laliana · Post by **Laliana** » October 20, 2003, 4:12 am

Let us know how they turn out.

Moonwynd · Post by **Moonwynd** » October 22, 2003, 4:59 am

Here is a vegetarian recipe for gyoza...they are wonderful (and I am not a vegetarian).

1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil

In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
Serve with dipping sauce.

SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal

Combine all.

Regards,

Moonwynd