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Gyoza!!! (aka pot stickers or dumplings) 
15th-Oct-2007 09:40 am
cephalopod
man, these are YUMMY but time intensive. Of course, I made a *ton* of them, so...

2 pkg gyoza (NOT won ton) wrapper (40-50 ct)
2 lbs ground pork
1 lb ground beef
1 med head of green or nappa cabbage
1 med onion
1 large carrot
2 tbs soy sauce
1 tbs fish sauce (or oyster sauce)
1" stick ginger
2 cloves garlic
2 eggs
salt

finely chop cabbage. The next time I do this, I will probably run it through the food processor. Toss cabbage with salt and put in colander over a bowl, let sit for 20-30 min while you prepare other ingredients. Grate carrots and squeeze excess liquid out. Grate onion and do the same (if you have them wear goggles or a diving mask... no, really). Grate ginger and garlic (don't squeeze!), gently mix everything but cabbage together into a more or less homogeneous mush. Fold cabbage in, a handfull or so at a time until it's all incorporated.

I have a gyoza press, but the gyoza skins I had were too small for it, so I did them by hand.

place a skin on your hand, wet your finger with water and run it around the outside edge of the skin. put 1/2T of filling in the middle, fold the skin over it and pinch the "top" of the semi circle. Working from the top down one side, then the other, press out all the air and pinch the seam closed. you can do fancy pleats and stuff, but I haven't been able to make that work. You can also make little "purses" out of them (I do that when I put too much in to close it "properly."

Oh, pull about 10 or so wrappers out of the package at a time, and keep the rest covered with a damp cloth.

Since I was doing this mainly to be frozen and used later, I lined 20-30 up on a foil covered wire rack and put them in the freezer, put the rest of the stuff in the fridge and took a break when I needed to. After about 30 min, they're frozen enough to go into a zip lock.

To cook (either from fresh or frozen), heat a heavy bottomed pan (preferably non-stick, well seasoned cast iron works well, hard anodized aluminum that's NOT non stick, not so much, ask me how I know...), swirl some canola or other relatively high heat oil in there, and gently place your gyoza in the pan. When the bottoms are browned to your liking, put about 1/2 cup of water in and close the lid. Allow to cook with the lid on for 15-20 min, remove lid, test one to be sure it's cooked through, let any additional liquid evaporate to crisp the bottoms again, then remove to a plate for serving, and repeat.

I forgot to take photos before we ate the ones we had for dinner. I'll take some of the frozen ones this afternoon and post. :)
Comments 
15th-Oct-2007 01:59 pm (UTC)
My family makes a similar version, but the contents are solely cabbage, onion, radish, carrot and spices (ginger, garlic, salt). It makes a much lighter dumpling and is super tasty!
15th-Oct-2007 02:14 pm (UTC)
these are actually *very* light. It's like 6 cups of cabbage to 3-4 cups of meat. I was very surprised at how light they are.

I do want to make a veggie version at some point, though :)

I had daikon and red radishes. I should have thought to put some in. Oh well. :)
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