Monday, November 5, 2012

Pork Gyoza (potstickers)

So today I finally made gyoza.  I've been thinking about making them ever since I've gotten used to whipping out those pelmeni.  Once I got the pasta dough thing down a whole new world opened up!  gyoza and wonton wrappers are very similar to pasta/pelmeni dough, so I thought I'd just go with that.  I will admit, I didn't even bother to look up gyoza wrapper recipes and now that I just did 2 minutes ago I don't think most of them include eggs.   That aside, I encourage you to google on your own and tell me how you did!  But if you're interested in the stuff I made tonight, it's this...
I read a few recipes for the filling a while ago, but I'll be honest, I just sort of threw stuff in there tonight based on what I remembered.  I unfortunately found moldy ginger in the fridge, so I went with powdered.  While it was still good I KNOW that it would have been amazing if the ginger was fresh.  So when you make this, use some fresh ginger okay?  It'll be better than mine.  

I apologize for the lack of photos, but I haven't blogged about food in so long that it didn't cross my mind until I saw the cool finished product!

Gyozas / Potstickers (not authentic because I didn't really look anything up, but probably really close) yields about 25

Wrapper dough
1 1/2c flour
1/2 tsp salt
2 eggs
about 3 tbsp water

1. Pulse the flour and salt in a food processor until thoroughly mixed.
2. While pulsing, add the eggs until the mixture is crumbly.
3.  Add the water very slowly until the mixture barely starts to comb together.  If it gets too wet you've gone too far and you'll have to compensate by adding more flour.
4.  Take the crumbly dough out and bring it together on a floured board.  Let the dough rest for about 10 minutes then cut it into about 4 or 5 long, thick sections.
5.  Roll out your dough with a pasta roller.  It may take a few times and extra flour so that it doesn't stick.  Try to get the dough as thin as possible.  Try to make your sheets about 4 inches wide.
6.  Cut out 4 inch circles with a cookie cutter, dust with flour and set aside on some parchment paper to prevent sticking.

1lb ground pork
1cup shredded cabbage
2tsp minced ginger (1tsp ginger powder)
1/4 c minced onion
salt and pepper to taste

1.  Mix all the ingredients together, making sure that everything is incorporated evenly.

2.  Spoon the filling into a circle of dough by heaping teaspoons and pinch and fold the edges over.  Seal the edges with water if your dough is very dry and not sticky.

3.  Heat some oil in a frying pan on medium.  Add the gyozas, after browning the outsides slightly add about a cup of water and cover immediately.  Cook for 5 minutes until most of the water has evaporated.

4.  Serve with sauce!
-soy sauce, rice vinegar, sesame oil, hot sauce


In the name of the Father, the Son, and the Holy Spirit.
Dear Heavenly Father,
  I thank you for little helpers and exciting opportunities to bring others closer to you.  Help us all to grow in love and patience in the next few days as our country goes through this next election.  Amen.

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