1/2 teaspoon togarashi (Japanese chili spice. Substitute red pepper flakes if you can't find it)
1 teaspoon sesame oil
40-50 gyoza wrappers (or egg roll wrappers cut into 4 inch diameter circles)
2 stalks celery, minced (yes, minced) omitted
2 leeks, white and green parts, minced omitted
Instructions
1. Place the cabbage in a large bowl and toss with a few large
pinches of salt. Allow this to sit for about 15 minutes. Squeeze out
any excess liquid with paper towels and return to the bowl. Add in
the rest of the ingredients except the wrappers.
2. With your clean fingers, mix very well. Wash your hands and
prepare the wrappers. Work one by one to prevent wrappers from
drying out. For a 4 inch diameter wrapper, place about 2
teaspoons of filling in the center. Dip your finger into the water
and trace around the outer edge of the wrapper circle.
3. Thinking of the wrapper as a clock, bring 12 and 6 together and
pinch lightly together. Hold that center pinch with your left fingers,
and use your right hand to pleat the right side of the wrapper.
Turn gyoza 180 and repeat the pleat on the current right side.
Place on cookie sheet and repeat with the rest of the filling and
wrappers, until you run out of one.
4. Heat a large skillet over medium-high heat. Add a few
tablespoons of canola or olive oil. Once it is shimmering, add a few
gyoza to the skillet, setting them on their flat bottoms, with the
pleated edges pointed up. Make sure to not add too many or
they'll be overcrowded and will be soggy. Pan fry for about 3
minutes, until the bottoms are brown and bubbly. If you like
crunch, turn them on one side and pan fry for another minute or
so to crisp the side. Add about 1/4 cup water to the pan and
quickly cover with a tight fitting lid. Turn the heat to low and
steam for about 4 minutes. The gyoza are ready to eat when the
dumpling is plumped up and shiny from the steaming. Just to be
safe, cut one open to make sure the chicken is cooked through.
Cook in batches if you're making a lot of the gyoza.
Originally Submitted
12/2/2012
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