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

Dipping sauce:
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.


Mila said...

mmmmm Yummy Mary! I loooove Gyoza's!

Anonymous said...

Congratulations to eldest grandguy for doing so well in school and for all his academic and culinary achievements!!!

We love gyozas, too!!! Yummy!!!

Martha said...

You have a great grandson. What a special child -- brainy and a budding "foodie" --

Pam said...

Mmm. I love making dumplings - your recipe sounds great Mary.

Anonymous said...

I admit that I have bought dumplings at Costco and my kids love them. Maybe it's time to try and make them myself!

Kiezie said...

You are my new hero. I love Gyoza and now I can make them. Don't know why that never crossed my mind before! Enjoy your trip!!

The Blonde Duck said...

I love your directions in bold! I've never had these, but they look grand.

Allie said...

I could see why he would go to town on these they look so good! Tell him all of us in blog land are very proud of him and to keep up the culinary training!! Let me know when he starts a food blog of his own. :)

Lisa said...

Yum! I love Gyoza but never thought to make them myself. Thanks for sharing your recipe. Maybe now I'll try it sometime.

Bits said...

Lovely... I love Gyoza to bits and just love it.

Peter M said...

These are dangerous...I could eat half that bamboo steamer!

Anonymous said...

Those dumplings have my name on them :)! I am also a big fan--these are gorgeous!

Schnitzel and the Trout said...

Mary, we are making these tonight, but I miss you. It is like you are there but not really. Hope your trip is safe and you stay healthy.

Anonymous said...

Looks so perfect... I wish my beat up bamboo steamer was as clean as yours :)

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