Monday, May 26, 2008

Gyoza (Chinese Dumplings)

I've made these a number of times, and they’re always a hit. They're really fun for parties. Just make the meat mixture before hand and have everyone help make the dumplings (the most time consuming part). Cook them up in minutes, and you have yummy, impressive appetizers. For the sauce, you can also just do half and half rice vinegar and soy sauce.

Prep 50 min.     Cook 5 min per batch

1/2 C. soy sauce
1-2 Tbs water
2 tsp. sugar
2 Tbs. rice or white vinegar
1 green onion, minced
1 clove garlic, minced
1/2 tsp. sesame oil (optional)
1 tsp. toasted sesame seeds (optional)

1 C. minced cabbage
1 tsp. salt
1 lb. lean ground pork or beef
3 Tbs. soy sauce
1 clove garlic, minced
1 tsp. minced gingerroot
2 green onions, minced
1 tsp. cornstarch
1/4 tsp. sesame oil (optional)
1/8 tsp. ground black pepper
1/2 tsp. sugar

1 (10 oz) package gyoza skins (the round ones found by the egg roll skins in the produce section)
4 Tbs. vegetable oil
1/2 C. water

For sauce, in a small bowl, combine all ingredients. Allow to stand at room temperature for at least 30 minutes.

For filling, mix all ingredients in a large bowl.

Place 1 rounded tsp. filling (a bit larger then a marble) in the center of each gyoza skin. Paint the edge with water. Fold the skins over forming a semi-circle. Press tightly to seal and pleat edges if desired. Place on a tray, pressing bottoms to flatten slightly. Cover dumplings loosely with plastic wrap.

In a large non-stick skillet with lid, heat 2 Tbs oil over medium-high heat (medium for high altitude). Fry half of the dumplings until the bottoms are browned. Cover with lid, leaving a crack open. Carefully pour 1/4 cup water in the crack and close lid. Steam 2-3 minutes, shaking pan occasionally. Remove cover and cook until the liquid evaporates. Fry a few seconds longer to crisp the bottoms. Place dumplings on a serving platter. Repeat process to make remaining dumplings.

Serve warm with dipping sauce.

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