{"id":240,"date":"2010-02-15T12:20:04","date_gmt":"2010-02-15T17:20:04","guid":{"rendered":"http:\/\/www.pechism.org\/?page_id=240"},"modified":"2012-01-05T17:15:26","modified_gmt":"2012-01-05T22:15:26","slug":"go-go-gyoza","status":"publish","type":"page","link":"http:\/\/www.pechism.org\/?page_id=240","title":{"rendered":"Go-Go-Gyoza"},"content":{"rendered":"

\"\"<\/a>Gyoza (the Japanese word for Chinese dumplings) are amazingly versatile;\u00a0many a time we’ve had parties where, instead of the traditional filling, we used kimchee, Camembert, and tomato and mozzarella.\u00a0 It’s really up to you how you want to make these, but I will give me you my basic recipe (which, when I want to impress people I add blanched Napa cabbage, but oftentimes I’m too damned lazy) and how to prepare them not one, not two… but FOUR ways!\u00a0 FYI, ‘gyoza’ are called potstickers in America, but can be only be called this when pan-fried.<\/p>\n

Makes 20-25ish.<\/p>\n

1 package of gyoza skins or wonton wrappers
\n8 oz ground pork
\n3 scallions
\n1 tsp minced garlic
\n2 tsp soy sauce
\n1 tsp cooking sake
\n1 1\/2 tsp sesame oil
\nRed pepper flakes or Chinese chili oil (la-yu\/rayu) to taste
\nPinch powdered ginger or 1 tsp minced fresh ginger
\n1 egg
\n2 tbsp flour or cornstarch<\/p>\n

Preparing the Dumplings<\/em><\/p>\n

1.\u00a0 Combine all the ingredients (except skins\/wrappers) in a medium bowl and blend well.\u00a0 I do this literally by hand; you want the meat mixture to be bound tightly (as opposed to a hamburger, which you don’t want to overwork).<\/p>\n

2.\u00a0 Place 1 rounded tsp of the meat mixture on the center of a wrapper.\u00a0 Dip one finger in a bowl of water and wet the edges of one half of the wrapper.\u00a0 Fold the wrapper in half to form a purse, pressing the seams with your finger to seal.\u00a0 Crimp the edges into folds, and place on a cooking sheet or tray.\u00a0 Cover with a slightly damp paper towel to prevent drying out.<\/p>\n

Pan-fried Gyoza (Potstickers\/Yakigyoza)<\/em><\/p>\n

1.\u00a0 Heat a frying pan over medium high heat until very hot.\u00a0 Add vegetable oil and place dumplings in, edges up, resting on one another.\u00a0 Meanwhile, prepare a cup of very hot (preferably boiling) water.<\/p>\n

2.\u00a0 Saute until the bottoms of the dumplings are browned and crisp.\u00a0 Pour enough hot water into the pan to submerge the dumplings in 1\/4″ of water.\u00a0 Be careful; it will splatter and hiss.\u00a0 Cover, turn heat down to medium, and cook until most of the water has evaporated.<\/p>\n

3.\u00a0 Continue cooking over medium-low to medium heat until the pan is more or less dry.\u00a0 Invert pan onto a plate so that the crispy brown sides of the dumplings are on top, and serve with a mixture of equal parts soy sauce, rice vinegar, and hot chili oil as a dipping sauce.<\/p>\n

Steamed Dumplings <\/em>(Mushigyoza)<\/p>\n

1.\u00a0 Spray the bottom of a bamboo steamer lightly with cooking spray.\u00a0 Arrange dumplings with the edge-side up.\u00a0 Be careful not to let the dumplings get too crowded, or they will stick together.\u00a0 Put lid on steamer.<\/p>\n

2.\u00a0 In a large skillet or frying pan, bring about 1\/2″ of water to a brisk simmer.<\/p>\n

3.\u00a0 Place the steamer directly in the simmering water and steam the dumplings for about 10-12 minutes.<\/p>\n

4.\u00a0 Serve with a mixture of equal points soy sauce and rice vinegar, and a dash of chili oil.<\/p>\n

Boiled Dumplings (Suigyoza)<\/em><\/p>\n

1.\u00a0 Bring a large pot of water to a gentle boil.<\/p>\n

2.\u00a0 Boil dumplings in batches, 3-4 minutes, careful not to crowd the pot.\u00a0 Make sure the water does not come to too hard of a boil, or dumplings may rupture.<\/p>\n

3.\u00a0 Serve with a mixture of equal points soy sauce and rice vinegar, and a dash of chili oil.<\/p>\n

Deep-fried Dumplings (Agegyoza)
\n<\/em><\/p>\n

1.\u00a0 Preheat a deep-fryer or heat about 2-3 inches of oil in a high-rimmed saute pan.\u00a0 Oil is ready when the narrow end of a wooden spoon rapidly bubbles when inserted.<\/p>\n

2.\u00a0 Deep-fry gyoza in small batches, turning once, until brown and crisp, about 5 minutes.\u00a0 Remove and place on paper towels to drain excess oil.<\/p>\n

3.\u00a0 Serve with a mixture of equal points soy sauce and rice vinegar, and a dash of chili oil.<\/p>\n","protected":false},"excerpt":{"rendered":"

Gyoza (the Japanese word for Chinese dumplings) are amazingly versatile;\u00a0many a time we’ve had parties where, instead of the traditional filling, we used kimchee, Camembert, and tomato and mozzarella.\u00a0 It’s really up to you how you want to make these, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":95,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-240","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/pages\/240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.pechism.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=240"}],"version-history":[{"count":5,"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/pages\/240\/revisions"}],"predecessor-version":[{"id":479,"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/pages\/240\/revisions\/479"}],"up":[{"embeddable":true,"href":"http:\/\/www.pechism.org\/index.php?rest_route=\/wp\/v2\/pages\/95"}],"wp:attachment":[{"href":"http:\/\/www.pechism.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}