If you are a Chinese dumpling fan why not try the Japanese version called gyoza.They take a bit of time to make, but are well worth it. They can be frozen uncooked for up to 1 month, but once you taste them, you may want to eat them all.
1 inch piece of ginger peeled and coarsely chopped
2 cloves of garlic smashed
4 scallions chopped into 1/2 inch pieces
1/2 pound shrimp peeled and deveined
1/2 cup finely chopped snow peas
2 Tablespoons light soy
1 egg white
1 teaspoon sesame oil
1 Tablespoon chili garlic sauce
1 package round gyoza wrappers
3 Tablespoons of vegetable oil
4 Tablespoons light soy
1 Tablespoon fresh lemon and lime juice
1 teaspoon sugar
- Place the first 4 ingredients in the bowl of a food processor fitted with a chopping blade and pulse 5 or 6 times so everything comes together in a coarse paste. Scrape into a bowl and add the snow peas, soy, egg white, sesame oil, and chili garlic sauce, and mix to combine.
- On a clean counter place 9 of the wrappers and put 1 generous teaspoon of the shrimp mixture. With a clean finger or brush, brush a bit of water around the outside edge of the wrapper and fold over to make a half moon shape or pleating to make a half moon shape pressing to make sure it is closed. Repeat until all the dumplings are done placing them on a plate or tray as you finish.
- Place a large skillet over medium high heat and add 2 teaspoons of oil and place the dumplings close together in a circle in the pan repeating. To the pan add 3 Tablespoons water and quickly cover the pan and let steam for about 3-4 minutes. Remove the cover and make sure the gyozas are nice and crispy and brown. Remove to a plate and keep warm or eat them as they come out of the pan nice and hot. While the dumplings cook stir together the sauce with the soy lemon juice, lime juice, and sugar.
Makes 50 dumplings serves 20 as part of a bigger meal or 6 if you want to eat just gyoza.
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