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Japanese Gyoza Recipe

   
 

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     Japanese Gyoza

Category   Appetizers
Sub Category   None

Ingredients
2 cups cabbage, shredded or very finely chopped
1 large carrot, shredded
1 pound ground chicken (i used pork)
2 heaping teaspoons ground ginger
1 teaspoon garlic powder (about 3 minced fresh cloves)
2 tablespoons soy sauce
1 tablespoon Mirin ( wine with a pinch of sugar)
1 egg
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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