Tips for making gyoza dumplings?

[WolfpackWife]

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

[Curegirl]

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!

[alotofyarn]

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 ¼ 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.

[WolfpackWife]

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.