PORK AND SHRIMP GYOZA
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a food processor, add the shrimp, pork, soy sauce, sesame oil, cornstarch, salt, pepper, garlic, egg whites, ginger, green onions and lemon juice. Process until partly smooth but not completely pureed (it should have a little texture).
- Hold a wonton wrapper in your hand. Dip a tablespoon measure in cold water and then scoop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Lightly moisten the edge of the wrapper with some water and fold over to form a half moon. Holding the edge in your hands, crimp and pinch around wrapper to create a fluted edge. Flatten the bottom so that the edge is facing upwards. Repeat for the remaining filling and wrappers.
- Heat a saute pan over medium-high heat and add the peanut oil. Add the gyoza flat-side down to the pan, and cook until toasted, 2 to 3 minutes. Remove the pan from the heat and add 1/4 cup water. Return the pan to the heat and cover with a lid. Remove the lid and cook until the water evaporates and the gyoza are golden brown and crispy. Serve hot with soy sauce for dipping.
SHRIMP AND VEGETABLE POTSTICKERS
Provided by Food Network
Time 25m
Yield 40 to 50 potstickers
Number Of Ingredients 18
Steps:
- In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool, begin making the potstickers. Lay out one wonton, brush the edge with water and put 1 teaspoon of the filling into the middle of the wonton. Fold the edge over on the diagonal to form a packet. Trim the edges to eliminate any square corners. Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking. Potstickers may be frozen at this point.
- Using a bamboo steamer over a wok or pot, heat 1 cup of water to a boil. Place the potstickers in the oiled steamer basket and steam them until the dough becomes translucent, about 3 minutes. Remove from the basket and proceed to the skillet cooking process.
- Heat a non-stick skillet with 3 tablespoons vegetable oil. When the pan is hot, add enough potstickers to cover the bottom of the pan, but do not crowd them. Cook both sides until well browned and crisp. Continue in this manner until all of the potstickers are cooked. Keep them warm in a low oven while finishing the last batches. Serve with sweet mustard dip.
- Sweet mustard dip:
- Combine water, honey, vinegar, soy and mustard in a saucepan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve with potstickers.
SHRIMP GYOZA
Tasty Japanese potsticker with a fresh seafood taste. You may wish to serve these with teriyaki sauce, but add ginger and scallions to your taste!
Provided by alexi.blockgorman
Categories Japanese
Time 1h
Yield 24-36 gyoza dumplings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Defrost and shell shrimp, then boil.
- Once shrimp is cooked, chop the shrimp and scallions, grate the ginger, and combine them with the garlic, sesame oil, rice wine and egg white in a bowl.
- Spoon about 1 tablespoons of filling onto each wrapper until there is no more filling.
- Fold over your wrapper and press together the edges, wetting them first, and crimping them as you go.
- Put the gyoza on a baking sheet and freeze in freezer for 20 minute.
- Remove gyoza and place them in a pan in rows. fill pan with about 1/2 inch water. Top with a lid and allow to boil until there is barely any water left (time will vary.).
- When the water is very low, add 1-2 tablespoons olive oil, and fry gyoza til bottoms are brown and crispy (but not burnt!).
- Scoop gyoza out with a spatula and serve!
Nutrition Facts : Calories 179.9, Fat 5.9, SaturatedFat 1, Cholesterol 221.4, Sodium 309.1, Carbohydrate 4.8, Fiber 0.3, Sugar 0.2, Protein 25.4
GYOZA SAUCE
The addictive Gyoza (dumpling) sauce is usually sold premade in bottles at the Asian food store. We love it so much, and go through it so quickly, that I had to find a recipe to make at home. This is a very basic recipe, so feel free to adjust amounts to your taste, or add ingredients like garlic, ginger, wasabi & green onions. If the sauce has too much "bite" from the vinegar, add a pinch of sugar. This is also good with a splash of hot chili oil, if you're so inclined. Enjoy!
Provided by DangerBun
Categories Sauces
Time 3m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Mix all ingredients.
- Stores well in the refrigerator for months.
- Please Note: If you add fresh ingredients (like ginger or garlic), you may only be able to store the sauce for a week or two.
GYOZA
I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.
Provided by Mersi
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
- Preheat vegetable oil in a large skillet over medium high heat.
- Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
- In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
- In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 18.5 g, Cholesterol 37.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 546.3 mg, Sugar 1 g
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- Place a piece of wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the wrapper. Fold the potsticker over to form a half moon shape and pleat and pinch the folds, as pictured below. Finish by pressing the edges with your thumb and index finger to ensure that the potsticker is sealed tightly and there is no leakage. Place the potsticker on a floured surface or baking sheet. This will avoid the potstickers from sticking to the surface.
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