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gyoza
These are Japanese pot-stickers, similar to the variety found in northern China. These bite-size delicacies found their way to Japan, oh, about the time beer was discovered. (No, not really!) But if you want something light and nutritious to go along with that pint of lager, this is it. Gyoza are pan-fried, then steamed (whereas Chinese dumplings, as used in dim sum, are only steamed).
Makes about 2 dozen
DOUGH
2 Cups Flour
1/2 Cup Water
-or-
use commercially available
gyoza skins
FILLING
1/2 lb Ground pork, browned
1/2 Cup Bok choy, chopped
1 Green onion, coarsely chopped
4 Tbs Ginger root, grated
2 Water chestnuts, chopped fine
1 tsp Salt
tsp Sugar
White pepper
1 tsp Sesame oil
3 Tbs Peanut oil
1/4 Cup Water
DOUGH: In a bowl, combine the flour and water, mixing them together to form a ball. Remove
to a floured board; knead for ~3 minutes with the palm of your hand. Shape dough into a
ball, cover with damp towel and let stand for ~10 minutes.
FILLING: Combine the filling ingredients together in bowl. Mix well. Refrigerate until
ready to assemble the gyoza.
ASSEMBLY: To shape and assemble gyoza, knead the dough for ~3 minutes. Roll dough into a
cylindrical shape, about 1-inch in diameter. Trim the ends, then cut cylinder into 24
pieces, each about 3/4-inch wide. With cut side up, press dough down with your palm to
flatten. Use a rolling pin to make small, thin 'pancakes' ~3-inches in diameter.
Spoon 1 Tbs of filling into the center of each dough circle. Fold the dough up and over to
make a half-circle; pleat the edges firmly together to close. Continue with other circles
until all gyoza have been assembled.
Heat 3 Tbs peanut oil in cast-iron skillet over moderate-high heat, swirling oil to coat
bottom. When oil is hot, place gyoza-- seam-side up-- in skillet. When the bottoms are
browned, add 1/4 Cup water to skillet, cover, and steam for 1-2 minutes. Remove gyoza
carefully from skillet with spatula.
Serve gyoza with prepared hot sauce. (Mix equal portions of vinegar, soy sauce and water
together with a dash of chili oil.)
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