Tuesday, February 3, 2009
Gyoza - Japanese Dumplings for Zachary
Zachary, my oldest grandson, loves dumplings. Zach is a budding gourmet and he's no slouch in the kitchen. A while back, he found a recipe for dumplings and, in pursuit of a Scouting merit badge, decided he would make them. Trouble was he picked a recipe without a picture. He was discombobulated when the recipe for chicken and dumplings didn't produce the kind of dumpling he expected. It was a classic case of FTCM (family shorthand for Failure To Consult Mom). Zach's favorite dumpling is the Japanese gyoza and he just can't get enough of them. During our last visit Zach had dumplings three nights running. The number he consumed is a secret that I'll take with me to the grave. This past week was a really good one for my grandguy. He made the honor roll and finished second in a spelling bee that was really important to him. If I lived nearby we'd celebrate the occasion with a platter of gyoza. This recipe is the next best thing - he can make these himself but only when Mom says he can. It's not necessary to pleat the dumplings. You must, however, have a good seal, so resist the temptation to overstuff them and keep the edges of the wrappers really clean. The dumplings can be steamed or fried - we steam them. Gyoza wrappers can be purchased at the grocery store. They are thinner at the edges than the more conventional dumpling wrappers. If you'd like to see how gyoza are pleated go here. There is also an inexpensive mold that can be used to form them. I like the mold. So, big guy, you are set to go! Tell Drew we'll do carbonara in March. Almost forgot..... the word for today is Sawatdi. Hugs...Oma.
1/3 cup chopped cabbage (blanched)
2 tablespoons chopped scallions
1/2 pound ground pork
1 teaspoon dark sesame oil
1 teaspoon sugar
2 teaspoons soy sauce
1 teaspoon minced fresh garlic (about 1 clove)
1 teaspoon minced fresh ginger
20 gyoza wrappers
1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup chopped scallions
1 teaspoon dark sesame oil
1 tablespoon sriracha or sambal
1) Combine all ingredients except wrappers in a bowl and mix well.
2) Place a teaspoonful of filling in a gyoza wrapper and using a finger lightly dampen edges. Fold to form a semicircle, gathering the front side of wrapper and pressing to seal top.
3) Place gyoza in top of a bamboo steamer placed over boiling water. Cover and steam for 5 minutes.
4) Meanwhile, combine soy sauce, vinegar, scallions, sesame oil and sriracha in a bowl and whisk to combine.
5) Serve dumplings dipping sauce. Yield: 20 gyoza to serve 4.
The dipping sauce comes from a recipe by my friend Lily Ng whose blog Lily's Wai Sek Hong has some of the best Asian recipes I've encountered on the internet.