Note: I'm separating the recipes into different posts to avoid one LONG post.Gyoza
These were similar to potstickers; they were INCREDIBLY DELICIOUS.
Gyoza skins needed for the recipe
1 package of gyoza skins (available at Lewis Fresh Market)1 lb ground turkey or chicken
about 1 cup chopped lettuce (Ami used iceberg, but others are fine)
about 2 tablespoons chopped green onions, both white and green parts
1 to 2 tsp bottled garlic, or 1 to 2 cloves of garlic minced
1 egg
about 2 tsp soy sauce (or more if you like)
salt and pepper to taste
Combine ground turkey, lettuce, green onions, garlic, soy sauce, egg, and seasoning
Spoon about 1 tsp of this mixture in the middle of each gyoza skin(Do not overstuff with fillings; it will leak out and the outcome will not be neat)
Dip your fingers in water, then moisten a half circle of the gyoza skin
Fold the gyoza into a half-moon shape and seal
Use your fingers to make three pleats
Gyoza demonstration by AmiOur tray-full of gyoza ready to be cooked
Fry gyoza in a little bit of oil in a nonstick frying pan
Saute until parts are light-to-medium brown;Set aside until all gyozas are done this way
Return all gyozas into the pan and add about 1/2 cup of water to steam the dumplings- cover!
Steam for a few minutes and check to see if all are cooked through(If in doubt, cut one gyoza open on a plate to see if the fillings are no longer pink)
Dipping sauce for Gyozaabout 3/4 cup water
about 2-3 tablespoons soy sauce
1-2 tablespoons rice vinegar
1 tsp sesame oil
about 2-3 tablespoons brown sugar
1 tablespoon chopped green onion
1 tsp minced garlic
Mix all together and heat until sugar is dissolved. Taste this as you make it so that the flavor is according to your liking.
Serve gyozas with dipping sauce, and a few drops of La-Yu (chili oil- available at Walmart) if you can handle the heat.
I love Gyoza, it is one of my favorites. i wish I had been thre to see the demonstration.
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