Hi everyone! Last Friday we decided to have a ramen party on Halloween. Not necessarily the most traditional approach, I’ll give you that, but it was definitely awesome. When I posted pictures from our last ramen party, several people asked me about the recipe I used for the gyoza, or pot stickers. I’ve decided to share the recipe with you today, as well as the system my friends and I used to make the gyoza together!
For my version of gyoza filling, I took parts from a few different recipes to create a version that seemed most similar to what I had while living in Japan. What’s really nice about this recipe is that you basically combine all of the ingredients, let them sit in the refrigerator for at least 20 minutes to let the flavors meld, and then you’re ready to start preparing the gyoza. Pretty easy stuff!While setting up an assembly line for the gyoza, I remembered the first time I ever made gyoza at a music party in Matsusaka, Japan. (I wrote a rather lengthy post about that Golden Week back in 2009 that was fun to revisit when writing this post 🙂 ) Ariel was in charge of putting water around the edges of the rice paper wrappers, my friend Tia added a spoonful of filling, and I pushed the dumplings together with a gyoza mold I had brought back from Japan.
If you don’t have a mold, you can always just assemble the gyoza by hand, pinching together the edges. The mold does make things go much more quickly, however, so you could consider either buying one or being really nice to me so that I send you one. They are pretty inexpensive!
Once you’ve assembled your gyoza, you just heat up a couple tablespoons of vegetable oil in a pan, fry for a couple minutes, add hot water, and simmer until cooked through. Meanwhile, you can prepare dipping sauce and snack on other available treats (I made crab rangoons and Amanda made rice balls). Here is our first finished batch of gyoza. So yummy!
Also, because I know you want to drool a bit, above is a picture of one of the bowls of ramen Chad prepared. Now for the gyoza recipe!
8 ounces ground pork
1 large egg
1 Tbs finely chopped ginger (or about a tsp dried ginger)
2 tsp grated garlic (from about 3 large cloves)
1 1/2 tsp low-sodium soy sauce
1 1/2 tsp sake (you can also use dry vermouth)
1 tsp cornstarch
1/2 tsp sugar
1/2 tsp kosher salt
3/4 c. shredded napa cabbage, blanched until tender yet crisp in boiling salt water
1 green onion, diced
34 gyoza wrappers or round dumpling wrappers
4 Tbs. vegetable oil
1. Mix together the pork, egg, sesame oil, ginger, scallion, soy sauce, sake, cornstarch, sugar, napa cabbage and onion together in a bowl and refrigerate for twenty minutes.
2. Once the flavors have melded together, place a small bowl of cool water by your work surface and prepare plates on which to place wrappers before and after you’ve assembled the gyoza. Place several wrappers on your first plate and brush the edges of each with water using your finger or a pastry brush.
3. Put a mounded teaspoon of filling in the center of each wrapper, bring the edges together, and seal the edges by using a mold or by making 4 to 6 pleats. Set the completed gyoza on a separate plate, and repeat until you’ve used all of your filling.
4. Heat two tablespoons of vegetable oil in a large skillet, and quickly arrange half of the gyoza, cooking until golden brown on one side, about one minute. Add 2/3 cup water to the skillet (it will spatter, so be careful!), cover tightly, and let the gyoza cook until tender, about six minutes. Remove the lid and continue to cook until both sides of the gyoza are crisp, and then repeat with the remaining prepared gyoza.
5. While the gyoza are cooking, you can prepare a simple dipping sauce by combining two parts soy sauce, one part white rice wine vinegar, and ginger to taste. Then once everything has been cooked, you’re ready to enjoy!
I hope you like this recipe, and that you try gyoza-making at one of your future get-togethers!