Gyozas, Dumplings, or Pot Stickers

I saw a recipe for these on the internet and desperately wanted to make them.  I’ve been hooked ever since.  I’m not really sure of the proper name for these things, so call them whatever you’d like. I promptly ran out and bought ingredients that I didn’t already have.  You know like dumpling wrappers.  I’m set now.  I’ve stocked up on these. Miso paste was another thing I didn’t have.  I’m not sure how important it is though.  If you can’t find it you could probably leave it out and still be okay.Gather all of your ingredients.Chop up all the cabbage and mix it up with the ground pork.   Add green onions and some pepper flakes.Now get down and dirty and mash everything together with your hands.  The kids can help.  This sort of thing is right up their alley.When I was shopping for ingredients I found this awesome dumpling maker.  It saves a ton of time.  Just lay your dumpling wrapper on top of it.Plop a small ball of your mixture on top of that.Fold the dumpling maker in half and you’re done.  Simple.  Easy peasy right?   Now go make about a hundred more because when you’re finished you won’t be able to stop eating these.   

Next you are going to brown the bottoms of these dumplings.  Once they are nice and brown add a little water to the pan, put the lid on and steam them for a few minutes.

Finished! Serve them up with a little soy sauce.  Perfect!

Gyoza Recipe:

4 cups, loosely packed, minced Napa cabbage 1/2 teaspoon table salt
9 ounces ground pork
1/2 tablespoon freshly grated ginger
2 – 3 cloves garlic, finely minced
1 tablespoon green onion, minced
2 teaspoon miso paste
1 teaspoon sesame oil
1 teaspoon crushed red chili pepper
1/4 teaspoon sugar
Dumpling wrappers

For cooking the dumplings:
1 tablespoon sesame oil (vegetable oil works as well.) 
1/2 cup water

Dipping Sauce:
6 tablespoons soy sauce
3 tablespoons rice vinegar
Several drops of chili oil or sesame oil (optional)

1. Toss the minced cabbage with the salt in a large bowl and let it sit for 10 minutes.  Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl.  Add the pork, ginger, garlic, green onion, miso, sesame oil, crushed red pepper, and sugar.  Mix everything together with your hands until all the ingredients are evenly distributed. 

2. Get you dumpling maker.  Place wrapper on top.  With your hands form small ball with the dumpling mixture.  Put it in the middle of the dumpling wrapper.  Fold wrapper in half.  Make about 40 more.

3. In a large skillet with a tight fitting lid, heat 1 teaspoon of the sesame oil over medium-high heat. 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.

4. Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water.  When the hissing and splattering die down, drizzle in 1/2 teaspoon of the sesame oil around the edge of the skillet.  Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.

5. 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 they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment.  Remove the dumplings from the skillet with a broad flexible spatula.  Serve the dumplings hot accompanied by the dipping sauce.

4. While the dumplings are cooking, make the dipping sauce by mixing the soy sauce and rice vinegar together in a small bowl.  Pour the sauce into a small serving pitcher or distribute among individual dipping dishes.