gyoza

gyoza is a japanese version of the chinese pot sticker. i made this recipe for new year's eve and it was a big hit. and my sister who lived in japan said they tasted pretty authentic. they are quite time consuming to make, but if you can get a few people to help fill the wrappers, it should take no time at all. i got the recipe from this food blog: wasabi bratwurst. so if gyoza sounds like something you want to make, check out that site because it has pictures of what they should look like.

This recipe will make just over 50 gyoza, adjust as necessary. I would recommend freezing a batch to enjoy at a later date.

6 cups minced napa cabbage leaves, shredded
1 1/2 teaspoon table salt (no kosher as it is too coarse)
1 1/2 lbs ground pork
3/4 cup of garlic chives, minced. If not accessible, white and green parts of scallions can be used for substitute.
1/4 teaspoons white pepper
2 1/2 tablespoon soy sauce
1 1/2 teaspoons grated ginger*
2 tablespoon grated fresh ginger* (No substitution with the dried stuff, please!)
3 large cloves of garlic, minced or pressed through garlic press
3 egg whites, lightly beaten
1 package of gyoza wrapping skins
vegetable oil and water for cooking
* (not sure if that was a typo adding ginger twice, so i just used 2 tablespoons ginger and called it good.)

Gyoza Dipping Sauce

1/4 cup soy sauce
2 tablespoon rice vinegar
chili oil to taste (sesame oil and hot sauce can be used as substitute)
Dash of white pepper
Minced scallions - green parts only

Combine all ingredients in bowl, sauce can be refrigerated overnight.

the Procedure

1. Toss cabbage and salt in colander and place inside a medium bowl - the salt will help to draw out the extra moisture in the cabbage. After about 20 minutes the cabbage will begin to wilt, at which time you will want remove the excess water. You can use a rubber spatula and press the cabbage along the sides of the bowl, however, I find squeezing the cabbage in my hands with a towel is much more effective. If you used your hands be sure to toss cabbage to separate and fluff the combine with other filling ingredients in a bowl and mix thoroughly. Cover tightly with plastic wrap and refrigerate until cold (minimum of 30 minutes, no more than 24 hours).
2. Now for the fun part…Wrapping Things Up! When working with the wrappers you want to be sure to keep them from drying out, the best way to do this is to keep them covered with a damp cloth until they are ready for use. Remove one wrapper from under the cloth and begin…
* Place the gyoza wrapper in your palm and place a small spoonful of filling in the center. Use enough of the mixture to fill out the wrapper completely without overstuffing it. Be sure to keep the edges clean giving you room to enclose the filling with the wrapper. It may take a couple to get it just right; just remember practice makes perfect.
* Place your index finger of your opposite hand into the water and use it to wet the edges of the gyoza skin (no need to wet the edges all the way around, just the top half). If you have any filling that is approaching the edges at this point, you have too much filling. Remove the excess and reposition the remaining filling in the center of the wrapper with your fingers.
* Fold the bottom half of the wrapper to meet the top half that you moistened in the previous step. I work from one edge of the skin to the other, making pleats by crimping the bottom half of the wrapper to meet the top half. I follow each pleat with my index finger to keep the sides from sticking before I am ready to bring them together. I also use that same finger to keep the filling from escaping. Continue making pleats until the filling is completely encased, you should have about 5-6 pleats total. The gyoza should naturally curve as you’re working.
* Place the wrapper gyoza on a baking sheet to flatten the bottom of the dumpling. At this point you can also press down on the pleats to ensure a tight seal while eliminating any air bubbles.
* If you are not eating right away, freeze gyoza in a single layer on a baking sheet. Once fully frozen, place into freezer bags.

If you are like me and cannot resist, move on to the cooking phase…
3. Grease bottom of a 12-inch nonstick skillet with vegetable oil using a paper towel to spread to all edges of the pan. Add gyoza to the skillet, laying them flat and being sure not to crowd. Place skillet over medium-high heat and cook for 4-5 minutes WITHOUT moving. You want the bottoms to become golden brown. At this point add a couple of shots of water (just enough to cover the bottom of the skillet) and cover with a tight fitting lid. The intention is to steam the dumplings - you do NOT need a lot of water. Cook for another 4-5 minutes. You will undoubtedly have to cook and eat in batches. Serve with Scallion Dipping Sauce and eat while hot!