I've missed y'all! I took somewhat of a hiatus in January but I assure you, good things are coming your way for Febrary......Starting with the pinkest, loviest, heartiest (yes heartiest), most glitter-bombed day of the year, Valentine's Day!
Kick off your special Valentine's meal with something different this year! The hubby and I almost always go Asian for our Valentine's Day dinner and we almost always start our dinner with pork gyoza. This year I want to cook and have a low-key night at home but I thought it would be nice to stick to tradition, even at home. I have asked many questions at our favorite sushi and Asian hotspots to understand what is in gyoza and how they are cooked so that they have a little crispy browning but stay so soft and moist at the same time. Taking all of that information, I played around at home until I came up with my own version of pork gyoza. The gyoza dumpling was actually the easy part believe it or not. The sauce was the hard part. I had to play around a bit until I got the right combination of flavors but I think I nailed it and it is hubby approved as well. I know it has quite a few steps but it really isn't too time consuming and you get into a quick groove. Start to finish in 25-30 mins once you get the hang of it. I know that y'all are going to love this fun little appetizer.
1 lb lean ground pork
2 1/2 cups Napa cabbage, finely chopped (only use the leafy part)
3 scallions, chopped
1 Tbsp fresh grated ginger
1/2 tsp salt
1 -12oz package of wonton wrappers (Round shaped ones if you can find them)
2 egg whites
Small bowl of warm water
Additional water for cooking
2 Tbsp soy
1 Tbsp rice vinegar
1 Tbsp scallions, chopped
3/4 tsp sesame oil
1/2 tsp ginger
Combine the ingredients for the sauce; set aside. In a large mixing bowl combine the pork, cabbage, scallions, and ginger. To really incorporate all the ingredients you've gotta get your hands dirty! If you found the round wonton wrappers, yay for you...you're job is just a little bit easier! If all you could find is the square wonton wrappers, no big deal, just grab a round cookie cutter that is about 3.25 inches in diameter and cut 5 at a time as you begin to construct your gyoza.
With the bowl of warm water on hand, begin to construct:
Here is the overall process but don't worry, I'll break it down step-by-step below.
First, place approximately 1/2 Tablespoon in the center of a wrapper. Then, brush some warm water along the edge of the wrapper and fold the wrapper in half pressing firmly from the center outward to push out air bubbles.
Then Brush some warm water along the outside of the fold and pleat inward from both sides like the photos below.
Repeat until you have contructed them all. To cook them, heat a non-stick skillet (one with a lid) over medium heat. Place 8-10 gyoza in the pan. Once the bottoms have browned a bit, pour approximately 1/3 cup water in the pan and cover. Let cook for 5-8 minutes until cooked through. Repeat with a second batch if desired. Serve with dipping sauce.
Any remaining uncooked gyoza can be stored and frozen to be cooked later.
Place wax paper in the bottom of a freezer-safe dish with a lid. Place gyoza in single layers separated by wax paper. When you are ready to cook them, remove from freezer and thaw them out before cooking. This recipe makes approximately 60 gyoza dumplings.