this recipe for Gyozas bookmarked forever, hoping for a day to make these.
The planets lined up when my neighbors called and asked if I wanted to help make gyozas over Memorial Day.
Woot! Sharla, who makes these wonderful cakes, lived in Japan for a few years. Imagine my surprise when she was making gyozas from the recipe I had bookmarked!
Are you ready to make these?
Four cups of minced Napa cabbage (use the frilly top half) is mixed in with salt in a large bowl.
Why? Napa cabbage has a lot of liquid and the salt allows it come out and prevent the potstickers from getting mushy.
The cabbage is then squeezed between two hands or in a cheese cloth to remove excess liquid and transferred to another bowl.
Chopped green onion, garlic and ginger are added.
I use a microplane grater for my frozen ginger. Sharla uses this one that she got from Japan.
Sesame oil, crushed red chili pepper flakes and a touch of sugar are added to the mix with ground pork. Red/Dark Miso paste is added to the mix. You can find this in an Asian grocery store.
Your best mixing tool is your hand ~ you can make sure everything's evenly distributed and there's no major lumps of anything.
Time to assemble! A bowl of water, a pile of dumpling wrappers and your filling is all you need...
Look at this cute family! You can tell they have a lot of fun putting these together.
Mariko is a great teacher ~ she showed everyone how to pleat the gyozas....
Let's see if I can do it.
First, place a heaping teaspoon of filling onto your dumpling.
Dip your fingertip into the water and trace the outside of the wrapper with your wet finger...
Fold the dumpling in half and pinch it at the top/center.
Holding the dumpling in one hand, place a finger tip in between the two layers and bring the top layer of the dumpling toward the middle and push it down, forming a pleat. (See Mariko, 3 photos above)
Continue pleating, creating 3-4 pleats on each side.
Yay! Once you get the hang of it, you won't be able to stop. It's that fun!
A large skillet with 1 teaspoon of sesame oil is heated over medium-high heat.
The filled gyozas are carefully placed into the heated skillet, pleated sides UP.
Cook for about 3 minutes, or until nicely browned on the bottom.
Use the skillet lid to shield yourself and pour in 1/4 cup water into the skillet.
Drizzle 1/2 t. sesame oil around the edge of the skillet.
Place the lid on the skillet to trap in the moisture and quickly lower the heat to keep the liquid at a simmer.
Check the dumplings after 2 minutes. They should appear slightly transculscent and the meat feels firm when pressed lightly.
Remove the lid and continue to cook till all the water has evaporated, and only the oil remains.
When you hear a sizzling sound, shake the skillet. The dumplings should move about.
Remove the dumplings with a spatula.
I could eat every gyoza on this plate....
Serve with dipping sauce ~ simply made from soy sauce, rice vinegar and chili oil (or sesame oil and red pepper flakes). Each person made their own dipping sauce to their liking.
These gyoza dumplings were served with dipping sauce, a bowl of rice, and miso soup.
Thanks Sharla, Kevin and friends! We had a great time stuffing our faces with gyozas....
Gyoza ~ Japanese Pan Fried Dumplings
(4x6 recipe download) (full page printable recipe)
Original recipe from LaFuji Mama, posted on Steamy Kitchen
Other Bloggers making Gyozas:
New Asian Cuisine uses pork and shrimp
A Girl and Her Fork
Feeling ambitious? Wanna make your own gyoza wrappers? Rachel will show you how!
LaFuji Mama Homemade Gyoza Wrappers