Friday, January 29, 2010

How To - Make Gyoza

It probably isn't a secret by now that I love dumplings. Gyoza and pot stickers are pretty much the same thing - Gyoza are the Japanese version, and are usually cooked in a specific way (browned on the bottom and then steamed in the same pan) instead of being boiled or steamed. They also make a pretty decent addition to a bento, since they're fairly small and can be pre-made in massive amounts.

Frozen pot stickers can be found in even mainstream supermarkets, but making your own can be much more fun. The pleating can be a little intimidating, but many Asian markets and online stores sell a little plastic device to help fold and seal the dumpling.

To make a batch, you will need the following:

A: Some filling for the dumplings.

This is made with:

1 lb ground chicken
3 cloves of garlic, pressed
1/8th cup chopped cilantro
1 tablespoon ground ginger
1 tablespoon soy sauce
1/2 of a shallot, chopped
1 tablespoon cornstarch

Note: This is just what I used for this batch. In the past I've used tofu, peppers, peas, green onions, and more!

B: A package of wrappers

C: A device to make the dumplings

D: A small container of water

To make the dumplings,

Extract a wrapper from the package and put it on the maker.

Put about a tablespoon of the meat mixture in the middle of the wrapper.

Dip a finger in the water and moisten the edges of the wrapper.

Fold the maker in half and press firmly to make sure all edges are sealed.

Take the sealed dumpling out of the maker and set it on a clean plate.

Keep making dumplings until you run out meat, wrappers, or patience.

To cook the gyoza, heat some vegetable oil in a skillet (one that has a lid) on medium heat. Place the dumplings flat side down in the pan and make sure that none are touching. Cook for 1-2 minutes, or until the bottoms are brown. Add 1/3 cup water to the pan and cook with the lid on for 3-5 minutes, or until all water is gone. Remove the pan from the heat and remove the gyoza from the pan.


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