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quick gyoza

September 22, 2009

The other day Mr. KC declared a serious craving for dim-sum.  While I couldn’t recreate the real-deal-holyfield experience we know and love, I thought some dumplings for dinner would make a decent substitute.  Not to mention this were quick, easy and made for fun football watching food.

gyoza dumplings (adapted from of all places)

2 tbsps chopped green onion
1/2 pound ground pork
1 tsp sesame oil
1 tsp sugar
2 tsps soysauce
1/2 tsp garlic salt
1 tsp grated fresh ginger
1 package prepared Gyoza wrappers (found at our local Asian food shop)

Mix all the filling ingredients together.
Allow to sit for at 30 minutes to allow the flavors to mix (or not if you’re in a hurry).
Fill each wrapper (recipe made exactly 21)
Note: Wet hands are key to this process.  I keep a small bowl or luke warm water next to me.  I dip each wrapper in, fill it, they close by pinching together the edges.  While they don’t look like prize winners in the end, the taste doesn’t change and that the important bit for me!

Add vegetable oil to pan (or any non-flavorful oil or your choice) on medium-high heat.  Add dumplings to oil.  This is the part where you want to get the dumplings nice and brown. 

browning dumplings

Once you’ve achieved the crispy look, don’t touch the heat.  With a 1/4 cup of water and a snug-fitting lid nearby, add the water to the pan.  The result will be a cloud of steam, but try to get the lid on quickly enough to keep most of it in.  This steam bath will finish off your dumpling. This is quick and Mr. KC insists that there’s “no way” they can be done yet.  They are, trust me.

steaming gyoza

After a couple of of minutes, your gyoza should be done.  Check by removing the lid.  If all the water is gone, then it’s time to eat! Serve with gyoza dipping sauce (2 tbsps of soy sauce, 1 tbsp of rice vinegar, and 1 tsp of hot pepper oil).

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