Receta Dim Sum Nice Lookin' Gyoza You Got There.
Ginger Pork Gyoza with Abura-Age and Pea Vine Salad with Kim Chi over Steamed Rice
Okay, so perhaps I went a little too far with the title of this one. I try to bring my A-game but I have a migraine so you get what you get. Blergh. So... Every time I go to the ID (Seattle's Asian district) I do some shopping at Uwajimaya or which ever Asian market I fancy that day and pick up a giant bag of frozen gyoza. You know, those delicious little dumpling parcels of Japanese or Chinese porky or shrimpy or chickeny goodness. Generally they are pan fried and then steamed to crispy juicy perfection. Dipped into a quick sauce of rice wine vinegar, chili garlic paste, and soy sauce (maybe some sesame oil if I'm feeling frisky). Well, once in a while I pull out my trusty "I'm going to make that by hand and how you like them apples and I'll kill you if you come near me" sort of attitude. I'm a complex lady.
My little gyoza soldiers all lined up for delicious battle.
This time around I made a batch of ginger pork gyoza. They were so tasty and blew away the frozen bag stuff I get. My only complaint was that I was lazy and didn't make enough to fill my whole freezer. They freeze perfectly on a sheet pan and once they are solid you can toss them in a giant freezer bag. When I have a pretty set of claws and whatnot I'm not very good at making the pleats by hand so I use my awesome little gyoza maker. Slap down a dumpling wrapper, a few teaspoons of filling in the center, a quick swipe of water around the edges, and press firmly to close. Easy peasy and Japanesey or Chinesey or whatever you pleasey. Ugh. Anyways, now off with you rapscallions and make yourself some dumplings. Now where did I put the aspirin?
Thank you gyoza maker for your help.
Raw gyoza for you.
- Ginger Pork Gyoza
- 3/4 pound ground pork
- 3/4 cup Napa cabbage, shredded
- 2 scallions, thinly sliced
- 2 tsp freshly grated ginger
- 1 cloves garlic, minced
- 1 egg, lightly beaten
- 1 Tbsp soy sauce
- 1 tsp chili garlic paste (sambal)
- 1/2 tsp sesame oil
- A pack of 30 gyoza wrappers
Bring a pot of salted water to a boil. Blanch the cabbage until it is tender but still crisp (about 3-4 minutes). Plunge into ice cold water, remove, and drain thoroughly. In a large bowl combine the ground pork, cabbage, green onion, ginger, garlic, egg, soy sauce, chili paste and sesame oil.
Lay a gyoza wrapper on a flat surface (or in the center of your gyoza maker if you have one). Place a tsp of filling in the middle of the wrapper. Dip your finger in water and run it around to the inside egde of the wrapper to moisten, fold the the gyoza in half so that the edges meet perfectly, and then pinch the edges to seal. If you want to get all advanced you can try to pleat the one side by folding and pinching.
Heat a little veggie oil in a heavy frying pan over medium-high to high heat. Add enough of the gyoza to fill the pan without over-crowding and cook for 2-3 minutes, or until golden brown on the bottom.
Add 1/2 cup of water to the pan. Cover the gyoza and cook until the water is evaporated and the dumplings are cooked through (about 5-6 minutes).
Make a quick sauce of a little chili paste or oil, soy sauce, and rice wine vinegar. I pretty mush do equal parts and sometimes add a little sesame oil. Enjoy dim sum at home minus all the yelling.
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Yum.