PORK DUMPLINGS (GYOZA)
Make and share this Pork Dumplings (gyoza) recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 37m
Yield 30 (approximately) dumplings
Number Of Ingredients 15
Steps:
- Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
- Remove from heat and drain water.
- Saute pork in olive oil until cooked.
- Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
- Brush wonton wrapper with egg white and add one spoonful of meat mixture.
- Fold bottom of wrapper over top and seal into a half crescent.
- Tighten seal with fingers.
- Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.
- Serve with dipping sauce.
- To make dipping sauce: Mix together and serve with dumplings.
PORK GYOZA (POT STICKER DUMPLINGS)
These fried, then steamed, dumplings are incredibly morish- I have eaten 12 and looked for more! The portion below makes about 45-50 dumplings. I normally freeze half of the mixture. It never stays in the freezer too long! If you have ginger oil, add it to the frying oil for extra flavour.
Provided by Ferng
Categories Pork
Time 30m
Yield 25 serving(s)
Number Of Ingredients 13
Steps:
- Mix the pork, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. This is your dumpling filling.
- Wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal.
- Heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. About 2 tablespoons in total is ample.
- Fry about 12 dumplings at a time in the oil, turning to brown. When they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. I normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed.
- Remove and served with the dipping sauce.
- For the sauce:.
- Combine the sauce ingredients and garnish with the chopped ginger.
PORK POT STICKERS: GYOZA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 72 gyoza, 6 to 12 servings
Number Of Ingredients 10
Steps:
- Boil wonton skins in a large pot of water until al dente and drain well, Lay the wonton skins out on a waxed paper surface.
- Heat the oil in a deep fryer to 375 degrees F or as instructed by the manufacturer for similar foods.
- Heat the grape seed oil in a skillet over medium-high heat until it shimmers, add the pork and season with salt and pepper. Cook until it begins to brown, stirring often. Spoon off any excess fat from the pan and add the scallions, ginger, and soy sauce. Cook until flavors are well integrated. Remove from heat and let rest.
- Create a slurry in a small bowl by gradually whisking 2 tablespoons water into the cornstarch.
- Spoon 1 teaspoon of the cooked pork mixture onto each of the wontons. Fold each over to enclose and seal the edges shut with the cornstarch slurry.
- Add the filled wontons to the basket of a deep fryer in batches to keep them from being overcrowded and possibly sticking together. Fry for 2 to 3 minutes until golden brown and drain on paper towels.
- Serve warm with soy sauce.
PORK GYOZA
Authentic Japanese recipe for these delicious dumplings! Your going to love this one. Don't forget the sauce!
Provided by oh noel
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all filling ingredients in a bowl and mix well by hand.
- Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
- Heat oil in a frying pan. Put gyoza in the pan and fry on high heat for a min until the bottoms become brown. Add 1/4 cup water in the pan. Cover the pan with a lid and steam the gyoza for a few minutes on low heat.
- Serve warm with gyoza sauce. Can be found in Asian food stores.
Nutrition Facts : Calories 231.8, Fat 20, SaturatedFat 5.5, Cholesterol 40.9, Sodium 207, Carbohydrate 2.7, Fiber 0.5, Sugar 1.7, Protein 10.1
GYOZA DUMPLINGS RECIPE BY TASTY
Here's what you need: minced pork, sake, salt, sugar, garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, chinese chive, gyoza skin, water, potato starch, sesame oil, soy sauce, vinegar, chili oil, gyoza sauce
Provided by Spencer Kombol
Categories Sides
Yield 30 dumplings
Number Of Ingredients 19
Steps:
- Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
- Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
- Scoop a spoonful of filling onto the middle of the gyoza skin.
- Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
- Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
- When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
- Take off the lid, put more sesame oil and cook over low heat.
- Cover a pan with a plate, turn over a pan.
- Enjoy!
Nutrition Facts : Calories 93 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
GYOZA (POT STICKERS)
This is a delicious recipe I got from my mamasan when I lived in Okinawa. Everyone raves over them. Store extra dipping sauce in the refrigerator up to 1 week and use to dip chicken or other meats or vegetables.
Provided by Kristy Walker
Categories Main Dish Recipes Dumpling Recipes
Time 1h11m
Yield 6
Number Of Ingredients 23
Steps:
- Heat 1 teaspoon sesame oil in a skillet over medium heat; add curry paste. Cook until aromatic, about 30 seconds. Add cabbage, carrot, and 1 1/2 tablespoons garlic; cook and stir until cabbage is wilted and moisture has evaporated, about 3 minutes. Remove from heat; allow to cool.
- Mix pork, egg, 1/4 cup green onions, water chestnuts, ginger, soy sauce, fish sauce, 2 teaspoons sesame oil, and brown sugar together in a bowl. Stir in cabbage mixture.
- Whisk together rice vinegar, low-sodium soy sauce, 1/3 cup green onions, 1 teaspoon sesame oil, 1 clove garlic, and chili paste. Let dipping sauce flavors meld for at least 15 minutes before serving.
- Separate and place gyoza wrappers onto your work surface. Spoon about 2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wrappers with water. Fold one side of the wrapper over the filling onto the opposite side to form a crescent-shaped gyoza. Press edges together to seal.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook half the gyoza until lightly browned, about 1 minute per side. Pour 1/4 cup broth into skillet; reduce heat and cover. Steam until broth evaporates and gyoza are translucent, about 5 minutes. Repeat with remaining oil, gyoza, and broth.
Nutrition Facts : Calories 442.4 calories, Carbohydrate 49.5 g, Cholesterol 66.7 mg, Fat 18.2 g, Fiber 2.6 g, Protein 20.5 g, SaturatedFat 4.6 g, Sodium 1629.7 mg, Sugar 2.3 g
LEMONGRASS GYOZA (POT STICKERS/DUMPLINGS)
I had some dumplings at a tasty tea house in West Philly. Sadly, the dumplings were not nearly as good as the tea. I thought I could do better. You could use this as a filling for spring rolls too (definitely include the noodles for this).
Provided by D Rusak
Categories Tempeh
Time 40m
Yield 50 dumplings, 10 serving(s)
Number Of Ingredients 16
Steps:
- Heat wok and stir-fry lemongrass, garlic, and ginger in a bit of oil for one minute. Throw in onion and miso soup and simmer for 5 minutes.
- Add carrot, bean sprouts, red bell pepper, and tempeh and cook for 2-3 minutes, stirring to prevent sticking.
- Add soy sauce, rice vinegar, red pepper flakes, and maple syrup. Stir, then add cellophane noodles and mix thoroughly to coat.
- Add scallions and cook for one minute.
- Place about 1 tbsp of mixture into each wrapper, moisten edges (using soymilk or egg substitute works better than water), and seal.
- Steam for about 3 minutes.
Nutrition Facts : Calories 229.6, Fat 4.5, SaturatedFat 0.9, Cholesterol 4.1, Sodium 804.9, Carbohydrate 36.2, Fiber 1.8, Sugar 4.3, Protein 12.5
POT STICKER DUMPLINGS
Make and share this Pot Sticker Dumplings recipe from Food.com.
Provided by Terese
Categories Lunch/Snacks
Time 1h15m
Yield 48 dumplings
Number Of Ingredients 12
Steps:
- Finely grate 1 piece of ginger, then finely shred second piece.
- Place cabbage in a bowl. Sprinkle with 1 tsp salt then leave for 30 minutes. Squeeze handfuls of cabbage to remove excess water then place in a bowl. Add 1 1/2 tsp grated ginger, minced pork, onions, sauces, sesame oil and wine and combine well.
- Line a large tray with baking paper then dust with cornflour. Using a finger, wet edge of a wrapper with a little water. Place 2 level tsp of filling in centre. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place in a single layer on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance and stored covered in the fridge.
- Preheat oven to 150°C Heat 1 tbs peanut oil in a non-stick frying pan over medium-high heat. Add 12 dumplings, pleated side up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add 1/2 cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated and dumplings are crisp underneath. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings.
- Serve with bowls of red vinegar combined with the shredded ginger, for dipping.
Nutrition Facts : Calories 69.5, Fat 3.4, SaturatedFat 0.9, Cholesterol 6.3, Sodium 122.3, Carbohydrate 7, Fiber 0.3, Sugar 0.1, Protein 2.5
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