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GYOZA (POTSTICKERS) Recipe

   
 

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     GYOZA (POTSTICKERS)

Category   Appetizers
Sub Category   None
Servings   6

Ingredients
Filling-
3 cups minced napa cabbage leaves (about 1/2 medium head)
3/4 tsp. table salt
3/4 pound ground pork
4 minced scallions (about 6 TBS.)
2 egg whites, LIGHTLY beaten
4 tsp. soy sauce
1-1/2 tsp. minced or grated fresh ginger
1 medium garlic clove (or 1/2 tsp. minced jarred)
 
1/8 tsp. ground black pepper
Dumplings-
24 round gyoza or wonton wrappers (round)
2 TBS. vegetable oil
1 cup water, plus extra for brushing

Instructions
Filling- Toss cabbage with the salt in a colander set over a bowl and let stand until cabbage begins to wilt, about 20 min. Press the cabbage gently with rubber spatula to squeeze out any excess moisture, then transfer to a medium bowl. Add the remaining filling ingredients and mix thoroughly to combine. Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.
Dumplings- Working with 4 wrappers at a time (keep remainder covered with plastic wrap), put 1 tsp. of filling in center of wonton. Dip fingers in a cup of water and wet edges of wonton all around. Fold in half pinching air out and edges together. Wrap tightly with plastic wrap and refrigerate for up to 1 day, or freeze for up to 1 month. Once frozen, they can be transferred to a ziplock bag to save space in the freezer; do not thaw before cooking.
Line a large plate with a double layer of paper towels and set aside. Brush 1 TBS. of oil over the bottom of a 12-inch nonstick skillet and arrange half of the dumplings in the skillet with a flat side facing down (ok to overlap slightly if necessary). Place skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 min.
Reduce the heat to low and add 1/2 cup of the water and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wontons are slightly translucent, about 10 min. Uncover the skillet, increase the heat to medium-high, and continue to cook, without stirring, until the dumpling bottoms are well browned and crisp, 3 to 4 mins. more. Slide the dumplings onto the paper towel-lined plate, browned side facing down, and let drain briefly. Transfer the dumplings to a serving platter and serve with gyoza sauce (in international aisle near soy sauces). When cool enough, wipe skillet clean with a paper towel and repeat for remaining half of dumplings.
Serving Suggestions
At Kroger's, gyoza or wonton dumplings can be found in the cooler section of the Health Foods Dept.


Originally Submitted
2/1/2008





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