Irish Ham and Mashed Potatoes With Brussel Sprouts
February 10, 2024
Prime Rib Roast With Gravy and Roasted Beet Salad
March 1, 2024Irish Ham and Mashed Potatoes With Brussel Sprouts
February 10, 2024Prime Rib Roast With Gravy and Roasted Beet Salad
March 1, 2024The best part about these gyoza is that they freeze really nicely. They can be stored in the freezer for months after being made and cooked straight from frozen. Once folded, they cook quickly and easily, and are incredibly satisfying.
Steps:
- In a large mixing bowl, add your filling ingredients and seasonings and mix until the mixture breaks down and the minced pork and shrimp become a paste.
- Add 1 heaping teaspoon of the filling to the center of the wrapper. Brush some water on the wrapper around the filling with your finger.
- Fold the wrapper into a semi-circle, then pinch the edges. If you want to put in some extra effort, pleat the edges from the middle outwards and pinch them together. Make sure the edges are sealed so none of the filling can leak out.
- To cook the dumplings, heat oil in a non-stick pan over medium-high heat. Place the dumplings in the pan flat side down and fry until golden brown or around 4 minutes. Then add around ½ cup of water to the pan and place a lid over top. Let the dumplings steam for 5-7 minutes until all the water has evaporated and the dumplings are cooked through.
- Mix ingredients well for the dipping sauce in a small bowl.
- Plate the dumplings and serve with dipping sauce.
Ingredients:
Gyoza
Dumpling wrappers (around 40)
1 tbsp of neutral oil (for cooking)
Filling
300 mg ground pork
200 mg raw shrimp, minced
3 stalks green onion, thinly sliced
3 stalks Chinese chives thinly sliced
2 cloves garlic minced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tbsp Chinese cooking wine
2 tsp white sugar
2 tsp salt
Dipping Sauce (scale up if desired)
1 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp sesame oil
sugar to taste
chili oil (optional but recommended)
