Skip to main content

Gyoza dumplings

These can be panfried, steamed or boiled.  Freeze the extras for another day!

printer-friendly recipe

yield: 180

Ingredients:

Round dumpling wrappers – 180 wrappers is about 2 ½ lb.

½ medium napa cabbage (also known as suey choy) – about 1 lb.

1 tablespoon salt

2 lb. ground pork (or ground chicken, firm tofu cut into ¼” pieces)

3 shitake mushrooms (optional) – rehydrated and chopped finely

1 bunch green onions, thinly sliced – about 1 cup

3 tablespoons soya sauce

3 tablespoons sesame oil

½ teaspoon white pepper (or black pepper)

3 tablespoons grated fresh ginger


Method:

Finely slice napa cabbage and put into large colander.  Add salt and mix well using your hands.  Set aside for 10 minutes over a bowl or in your kitchen sink.  Squeeze as much liquid as you can from the napa cabbage.


Put into a large bowl.  Add all remaining ingredients and combine well.


Set up your dumpling-making area.  Clean your counter and arrange with a small bowl of water, the cabbage mixture, a package of dumpling wrappers, and a parchment-lined baking pan (to hold the completed dumplings).


To make dumplings, put 1 tablespoon of the cabbage filling onto your wrapper.  Using your finger, dab a bit of water around the edge of the dumpling wrapper (to help seal the dumpling).  You can simply fold the wrapper in half over the filling, or you can make pleats.  Place completed dumplings on your pan.


Cook or freeze your dumplings.  You can cook them immediately, or freeze them on your baking sheet.  Once they are frozen solid, you can put them into plastic containers or into Ziploc bags and freeze for up to three months.


To cook:

Add about a tablespoon of oil into a hot frying pan.  Arrange a layer of dumplings into the pan.  Cook until the bottoms are golden brown.


Add around 3 tablespoons of water to the frying pan.  Cover the pan with a lid, and lower the heat.  Cook the dumplings for 3 to 5 minutes if the dumplings are fresh, or 6 to 8 minutes if they are frozen.  The “noodle wrapper” will be translucent, and the meat will be cooked through when they are done.


Serve with soya sauce or a dipping sauce that’s a combination of soya sauce, Chinese black vinegar, sesame oil, and thinly sliced green onions.

Enjoy!



Other ways to enjoy your dumplings:

  • You can steam your dumplings for about 6 minutes (if fresh) or 8 minutes (if frozen).  

  • You can also boil them in a large pot of water until they float to the top.


Leftover filling can be made into meatballs or patties.  

Leftover wrappers can be used as noodles, or as a wrapper for another filling.BNH logo-Medium.tif
Labels:

Comments

Post a Comment

Popular posts from this blog

Spanish omelette

  Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g  new potatoes 1  onion,  preferably white 150ml extra-virgin olive oil 3 tbsp chopped  flat-leaf parsley 6  eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer.   Cut  them into thick slices.  Chop  the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a  colander   into a large   bowl  (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a  sp...
Post a Comment
Read more

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!
Post a Comment
Read more

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more