Japanese Gyoza

Sass Muffin

Sass Muffin

Coffee Queen ☕
NCT Patron
Brief Description:
These dumplings are so delicious and addictive! We crave these and luckily I can make them at home. This is one of the things we missed the most about when were stationed state-side. Round gyoza wrappers are filled with pork, carrot, green onions. You can dip them in gyoza sauce (recipe included) or do as we prefer and just dip them in soy sauce.
Servings : Makes 30 gyoza
Prep time : 40 minutes
Cook time : 5 minute per batch
Total time : 45 minutes
Ingredients:
1 tablespoon sesame oil
2 cups finely chopped napa cabbage (you can use regular cabbage if you can't find napa)
1/4 cup finely diced green onions
1 clove garlic,minced
1/4 cup finely chopped carrot
1/2 pound ground pork
1 tablespoon vegetable oil
1 (10 ounce) package round gyoza wrappers (you can use wonton wrappers if you are unable to find gyoza wrappers, but I usually am able to find them at Asian markets.
1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar


Directions:
1. Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, green onions, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork. Cook until pork is evenly browned.
2. Preheat vegetable oil in a large skillet over medium high heat.
3. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
4. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.

Gyoza Sauce:

1/2 cup rice vinegar
1/2 cup low-sodium soy sauce
1/2 teaspoon crushed red pepper flakes
1 garlic clove, minced
1/2 teaspoon minced fresh ginger root
1/3 cup thinly sliced green onions
1 teaspoon sesame oil

Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

Note: You can grind the ingredients up in your food processor to make it easier to fill the gyoza wrappers.

Some people do not cook the ingredients prior to filling the wrappers, but I choose to so I can be sure the filling gets cooked completely.

I often make these ahead or make extra and freeze some. I line them up in two rows on a cookie sheet and freeze and then when frozen, I transfer them to a large zip-loc bag. They can be cooked from frozen. When cooing them frozen they are easier to cook because you don't have to worry about them falling apart on you-which they shouldn't if you seal them well.

306accb0-228d-478b-aaf8-11e4bfcf9e6b-250_250.jpg

*Another shared and saved good one from TMB :thumb:

http://www.mixingbowl.com/message/recipe/print.castle?g=934495&m=14160889
 
In the local Asian supermarket, we were lucky enough to be there the day they were giving out samples of a brand of frozen dumplings...
These things were fantastic... better than the ones we had at the Dumpling making party held by my wife's Oriental co-workers, LOL!
And at $3.99 a bag.... well, we have them often.

Love dumplings!!!!!
 
I use a dumplingmaker I've had for years. Speeds up the process, somewhat.

If you have an asian market nearby, pick up half a roasted duck....

Chinese Duck and Shiitake Dumplings (Jiao Zi)

by Thy Tran
Chinese delis sell roasted ducks with glossy, crisp skin and succulent meat, which in these dumplings gets paired with meaty dried shiitakes and crunchy water chestnuts. Half a roast chicken, especially the thighs and legs, makes a fine substitute for the duck.

Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.Yields about thirty-six 3-inch dumplings.

For the dough:
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading

For the filling:
Half a roast duck, preferably Beijing-style
8 dried shiitake mushrooms, soaked in hot water for 30 minutes
1/2 tsp. granulated sugar
6 oz. spinach, washed and trimmed
1/4 cup finely chopped water chestnuts
2 medium scallions, thinly sliced
1-1/2 Tbs. minced fresh ginger
1 Tbs. soy sauce
1 tsp. cornstarch
Freshly ground black pepper

To finish the dumplings:
Kosher salt, as needed (for boiled dumplings)
Vegetable oil, as needed (for pan-fried dumplings)
1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce

Make the dough: Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in 1/2 cup cold water. Stir with your fingers, staying in the center at first and being careful that the water doesn’t breach the wall. Little by little, using your hand and a bench knife, mix in flour from the sides until the dough starts to come together. (Alternatively, put the flour in a medium bowl. Make a well, add the water, and stir first with a spoon and then your hand.) If the dough remains in shreds, sprinkle in additional water, a teaspoon at a time, until it begins to stick together. Don’t add too much water or the dough will be difficult to work.

Knead the dough for 5 minutes to form a smooth, firm, elastic ball. (If you began the dough in a bowl, lightly dust a clean, dry surface with flour before kneading.) The dough should not be sticky and should bounce back when pressed with a fingertip. Divide in half with a bench knife and roll into two 6-inch logs. Sprinkle each log evenly with flour, cover with a clean kitchen towel, and let rest for at least 30 minutes at room temperature before rolling and filling.

Make the filling:
Separate the duck meat from the bones and skin; shred the meat finely by hand. Cut the stems from the mushrooms and discard. Squeeze excess moisture from the caps and chop finely. Transfer the duck and mushrooms to a medium bowl.

In a 12-inch skillet, bring 2 Tbs. of water and the sugar to a boil over high heat. Add the spinach and cook, stirring, until wilted, 30 seconds to 1 minute. Squeeze the excess water from the spinach and transfer to a cutting board to cool. Chop finely.

Stir the spinach, water chestnuts, scallions, ginger, soy sauce, cornstarch, and 1/4 tsp. black pepper into the duck and mushrooms. Transfer to a bowl and let cool.

Cut and roll the dough
Cut each log in half crosswise. Cut each half crosswise into thirds, and then slice each of those pieces into three even coins. You should have 36 pieces of equal size. Toss the pieces in flour to coat evenly and then cover with a clean towel so they don’t dry out.

Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center.

Fill and shape the dumplings:
Tip: If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. If you're filling all the dumplings yourself, it's best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.

Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half, and then if you’re going to boil the dumplings, seal it by pinching along the curved edge. If you’re planning to pan-fry the dumplings for pot stickers, make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.

Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer without touching on large plates, so they don’t stick together.

To cook: either boil the dumplings...
Bring a large (7- to 8-quart) pot of salted water to a boil. Working in 2 or 3 batches to avoid overcrowding, quickly add the dumplings one at a time, making sure they don’t stick to each other. Lower the heat to medium and continue to boil, gently stirring occasionally, until the dumplings float and are cooked through, 3 to 5 minutes. Remove with a slotted spoon and serve immediately with your choice of dipping sauce.

...or pan-fry the dumplings: Heat 2 Tbs. vegetable oil in a heavy-duty 10- or 12-inch skillet over medium-high heat until shimmering. Working quickly and in batches if necessary (adding more oil for the second batch if needed), arrange the dumplings belly side down in concentric circles starting from the outer edge. Cook until golden brown on the bottom, 1 to 2 minutes. Pour in about 1/2 cup water or enough to come about a third of the way up the sides of the dumplings, bring to a boil, cover, and cook until all of the water has been absorbed, 2 to 3 minutes. Remove the lid, reduce the heat to medium, and continue cooking just until the dumplings are dry and crisp on the bottom, 1 to 2 minutes. Loosen the dumplings from the pan with a spatula. Invert the pan over a plate to flip the dumplings, browned side up, onto the plate (or transfer with a spatula). Serve immediately with your choice of dipping sauce.

http://www.finecooking.com/recipes/duck-shiitake-dumplings.aspx
 
At my favorite late night ramen shop in Little Tokyo gyoza & rice are my usual side dishes I order with ramen. A few drops of the chili pepper oil in some soy sauce and you're set. You're in Heaven.
They don't leave those tiny bottles of oil on the tables like they used to any longer because patrons used to mistakenly take them home. They instead give you a few drops in a wasabi dish along with the gyozas. I do the right thing and purchase the SB chili oil at Marukai market, also in Little Tokyo.
 
The dumpling recipe that CC posted above is very good too. They're called shumai, and although they're Chinese, they can often be found in Japanese restaurants, served as a side dish. They're often eaten dipped in yellow mustard (karashi) and soy sauce.
They're also sold in major train station kiosks throughout Japan.
 
And here's the adult version of the same machine for monster gyozas...

[ame]http://www.youtube.com/watch?v=daAqqBfWBDs[/ame]
 
^^^^^^ I want one!!! :bounce::bounce::bounce:
That's a big one. A poster mentioned making Jamaican patties with that machine. Some of the recipes sound delish. Thanks, FooD.
 
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