Hello everyone! It's been a while! I know I have not been very active lately. Blame it on being lazy. For a while now I have been craving for some gyozas, perhaps because I did not eat enough when I was in Japan recently.
So last weekend I just had to satisfy my cravings, and satisfy them I did with these yummy potstickers!
Shall we look at our ingredients then? You would need:
around 1/2 kilo minced pork
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1/2 teaspoon salt
1 teaspoon cooking wine (optional)
1 inch ginger (grated or finely chopped)
3 pieces dried or fresh shiitake mushrooms, chopped
5-6 leaves of napa cabbage or cabbage, chopped (the white parts removed)
a few stalks of spring onions, chopped
2 cloves of garlic, chopped
and of course, your dumpling wrappers (circle shaped)
When you're done chopping all your veggies, mix everything together in a bowl. I heard somewhere that mixing in one direction releases the protein properties of the meat to come out, thus causing the dumplings to sort of 'coagulate' or stay together, it's kinda hard to explain, ha ha.
When you're ready to wrap, get a piece of the wrapper, put an amount of the mixture in the center. Make sure you don't put too much if you don't want the dumpling to overflow. Dip your finger in a bowl of water and wet the wrapper at the edges. You seal the dumpling by putting together the edges and squeezing it lightly with your thumb and forefinger both hands.
If you want them to look a little fancy, you can try making pleats at the edges, otherwise you can just press the ends together and that's it. Let's not make things complicated., wink, wink. Put the dumplings on a container lined with baking paper, and you can freeze the rest and cook it at a later time.
Store them in a freezer bag. Just in case they stick together before cooking, they will automatically separate when you're cooking them.
It's time to cook! In an oiled non-stick pan, lay your dumplings and fry them until they are golden brown on one side. For Japanese gyozas, they only brown one side and leave the other side as is. I want mine crispy on both sides.
Turn them over once they are golden brown. If you are not browning both sides, add maybe a half cup of water into the pan, cover it to steam to fully cook the meat inside. Wait until all the water has evaporated and all that remains is the oil. You can remove the cover and wait until your dumplings become crispy on the outside but moist on the inside.
And here they are. Perfect to dip in soy sauce. As for me, I add some kalamansi juice in the soy sauce and some chili flakes to make it spicy. I was one happy lady munching on these darlings! Bon appetit!
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