One gyoza for you, twenty for me
If there is something I could eat a literal TON of, its sushi or gyozas. No matter how much I eat I feel pleasantly satisfied, and not too about-to-explode full.
I have a problem with the gyoza wrappers at the store though (and wonton wrappers too). They are full of preservatives! I was actually shocked to find so many random things in a wheat wrapper. Maybe I’m just incredibly picky, but I didn’t want to eat them. So one day I decided to be completely insane and make my own. I’ve done this a couple of times now with this recipe, and made wonton wrappers once, and it was all not as crazy as I thought it would be, and it only contained three ingredients. But then again, it wasn’t as quick as going to the store and picking up wrappers of course. And keep in mind I don’t have kids :) And then you need to form the dumplings. I found this video extremely helpful (I’m a visual kind of person).
Here is a basic listing of the ingredients in the store bought wrappers: Enrich Wheat Flour, (Niacin, Reduced Iron, Thiamine Mononitrate, Folic Acid, Riboflavin) Water, Modified Food Starch, Salt, Propylene Glycol, Whey, Sodium Benzoate, Calcium Propionate.
Here is a listing of mine: Unbleached flour (not enriched), water, salt, plus some tapioca starch for dusting the rounds for stacking.
Not sure why you need all that extra garbage in there, but hey, whatever makes it last 100,000,000 years on the supermarket shelf right? Lazy bums….
Japanese Pan Fried Gyoza
3 green onions, minced
1 garlic clove, minced or grated
1/2 cup finely chopped swiss chard (original recipe calls for green cabbage )
1 tablespoon minced ginger
1 carrot, finely grated
1 pound ground pork
1/2 tsp sesame oil
1 tbsp soy sauce
1 tsp rice vinegar
3 tablespoons oil
1 batch of gyoza skins, or 2 packages store bought gyoza skin
water to steam
6 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon honey
Several drops of chili oil or sesame oil (optional)
For the Gyoza
In large bowl combine scallions, cabbage, ginger, carrot and pork. Season with soy sauce, sesame oil and rice vinegar. Mix well with a fork. Place about a tablespoonful of filling on each gyoza skin. Wet the outer edge of the skin with water. Fold the gyoza in half and seal creating pleats on one side (I usually have about 4 to 5 pleats). You can also create half moon shapes if it’s too hard to pleat. Place the gyoza on a floured tray and place in the fridge until ready to cook, or freeze on the tray – you can put them in freezer bags for a later date once they are solid).
Heat a pan with a 2 tablespoon of oil. When pan is hot, carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up. Cook the dumplings for 3 minutes, or until nicely browned on the bottom. Check the progress by lifting 1 or 2 dumplings by their pleated edge.
Add 1/4 cup of water and cover. Quickly lower the heat to keep the liquid at a bare simmer.
Check the dumplings after 2 minutes. When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes). Once you hear a sizzling sound, shake the skillet. The dumplings should slide about. If not, very carefully as to not break the skins, slide a thin flexible metal spatula underneath to dislodge them.
Cook the remaining dumplings the same way. Serve the dumplings hot accompanied by the dipping sauce.
For the Dipping Sauce
While the dumplings are cooking, make the dipping sauce by mixing the soy sauce and rice vinegar, chopped chives (and chili oil or sesame oil if using) together in a small bowl. Whisk in the honey. Pour the sauce into a small serving pitcher or distribute among individual dipping dishes
Feel free to experiment with filling options. Here are some additional ingredients:
Shrimp (to replace the pork)
Swiss Chard or Spinach