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Tips for making gyoza dumplings?

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  • Tips for making gyoza dumplings?

    We had killer dumplings yesterday in Charlottesville and I got to thinking - these cannot possibly be that hard to make! So, I found a recipe and gathered ingredients and am making that my Sunday evening project. Any tips? I accidentally bought wonton/square wrappers instead of gyoza/circle wrappers. Some recipes say it doesn't matter and others say there's a difference between the two and the wonton wrappers are too thin and delicate. Hoping I can pull this off!


    Sent from my iPhone using Tapatalk
    Wife, support system, and partner-in-crime to PGY-3 (IM) and spoiler of our 11 y/o yellow lab

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  • #2
    http://japanesefood.about.com/od/tem...er/r/gyoza.htm

    I've only used gyoza wrappers so I can't say but good luck, let us know how they turn out!

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    • #3
      This will make your life SO much easier: http://www.amazon.com/Helen-Chens-As.../dp/B000PLUIIS

      I made them once (I also got the round wrappers), and they were SO delicious. Here's the recipe I used, from a friend. Note, the water is for the cooking, not mixing into the meat (lesson learned). I also think she may have meant sriracha instead of chili sauce, but I used chili sauce and it turned out fine.

      Pork Pot Stickers

      Ingredients:
      2 cups chopped napa cabbage
      1/2 tablespoon salt
      1 pound ground pork
      1 1/2 tablespoons minced garlic
      1 tablespoons thin soy sauce
      1 tablespoons sesame oil
      1 egg
      Little bit of chili sauce
      1 cup of water
      1 package of gyoza wrappers

      Directions
      In a large bowl thoroughly mix the cabbage with all of the other ingredients.
      Put 1 T pork mixture in the middle of a wrapper. Use water to seal the potsticker and fold edges.

      In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add ΒΌ cup of water, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

      DO NOT OVER CROWD THE PAN.
      Allison - professor; wife to a urology attending; mom to baby girl E (11/13), baby boy C (2/16), and a spoiled cat; knitter and hoarder of yarn; photographer

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      • #4
        Thanks Allison - that's actually the exact recipe I used. I added some diced leek and was able to find the correct round gyoza wrappers at the Asian grocery here. They were GREAT and tasted authetic, but the only problem I had was I couldn't get the crispy!! I pan fried them as noted, and added some water to steam, but they never crisped back up and that was disappointing. I know some people like the steamed ones, but part of what I love about them so much is the crispness of the wrapper. I can't tell if I used too much liquid to steam, or if I should have just skipped the steaming all together and just fried them on a low-medium heat until they were cooked through (like we saw the people doing in the dumpling shop we were in Saturday). I've got a hefty bag of them frozen in the freezer right now, so the next time we want dumplings for dinner, I'm going to try alternate methods.
        Wife, support system, and partner-in-crime to PGY-3 (IM) and spoiler of our 11 y/o yellow lab

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