Gyoza – A smaller batch

September 29, 2012 at 4:42 pm Leave a comment

aka Pot Stickers, Dumplings, Mandoo, or Dim Sum

24 gyoza skins
1/2 pound pork, ground
1/2 cup shredded cabbage
4 green onions, thinly sliced
1 clove garlic, grated
1 inch fresh ginger, grated
1/2 teaspoon salt
1 pinch pepper
1 tablespoon soy sauce
hot sauce to taste

Combine all ingredients and mix well by hand

Place 1 teaspoon of the mixture in the middle of each wrapper
dampen edge of wrapper, fold over, and form the edge into accordion pleats

Spread the dumplings out on a good-sized, lightly oiled pan and sauté on medium until the bottoms are nicely browned

Add enough water to cover just the bottoms of the dumplings
cover pan and steam until the water cooks off
Serve hot with a dipping sauce

I found this great tool to make the process a bit easier

Dipping Sauce
equal parts soy sauce, rice wine vinegar, and a few drops of hot sauce

Recipe can easily be doubled

If you wish to freeze them, do so before cooking, and only if the dumplings have been made with fresh, unfrozen ingredient.

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Entry filed under: Chinese, For One or Two, Japanese, Main Course, Popular Ethnic Dishes, Sides & Salads. Tags: , , , , .

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