Gyoza
Gyoza, dumplings, potstickers, meat in a tiny bag. Whatever you call them, these little bites of heaven are one of my family’s favorites. The kids get super excited coming home from school, taking in the aroma and walking through the cloud of smoke from pan-frying the gyoza.
One time I made the dough from scratch with my good friend. It was fun, but lots of rolling and cutting. So these days I am keeping it real and buy ready-made wrappers from an Asian grocery store in Sarona market, but the juicy goodness inside the dumplings? Only homemade stuffings make the cut.
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Gyoza
servings: about 70-80 dumplings (you read that right)
1kg ground chicken
2 tbsp minced ginger
6-7 cloves of garlic, minced
1 large onion, finely chopped
2 cup of mushrooms, finely chopped
3 cup of cabbage, finely chopped
1/2 soy sauce
1/2 vegetable oil
sesame oil, few dashes
salt and pepper, generous amount
like pan-frying the gyoza instead of steaming them. Nothing beat that golden crispiness. Heat vegetable oil in a pan, line the gyoza in the pan leaving spaces in between. Add 3 tbsp of water to the pan and cover with lid. In low heat, cook for 4-5 minutes and flip them around to make sure they don’t stick. Cook for another 4-5 minutes and they are ready.
After all these hard work, I sneak a couple of gyoza before calling the husband and kids for dinner. For that extra oomph, serve with dipping sauce. A little soya sauce, a dash of sesame oil, a dash of chili oil are all you need. Add a little balsamic vinegar if you wanna go wild.
Make a mess. One kitchen at a time.
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