Thursday, November 4, 2010

Guest Blogger: Gyoza's from Kimmies Cookin

Today  am very excited to have our first gust blogger,  Kimmie from Kimmies Cookin.
She is sharing her recipe for Gyoza's, something I have never heard of before but they sure look and sound yummy so I definitely plan to try them soon.


Gyoza's are also known as Japanese potstickers.

I will warn you, this recipe is very time consuming. However, it is well worth making. I am putting 2 different cooking methods on here. However we fry both sides of the gyoza. We prefer them that way.

Serves 6 for dinner or 10-12 as an appetizer

1 pound ground pork
1 1/2 cup cabbage ( I just use the slaw mix)
2 green onions, diced
2 teaspoons ginger (dry)
2 eggs, lightly beaten
2 tablespoons soy sauce
1/2 teaspoon hot chili oil, or to taste
1/2 teaspoon sesame oil
vegetable oil for frying
wonton wrappers
Makoto ginger dressing- optional (found in the produce section)

In a medium bowl combine, pork, cabbage, onions, ginger, eggs, soy sauce, hot chili oil & sesame oil.
Lay wonton wrappers in front of you, place a small teaspoon worth of filling in the center of the wrapper. Wet edges of wrapper. Fold the sides of the wrapper to form a triangle, then pinch the edge to seal. Continue with the rest, until the filling is gone.

Cooking options

Heat 1-2 table spoons oil in a heavy fry pan over medium heat. Add 12-15 of the goya's and cook for 2 minutes, or until golden brown on the bottom. Add 1/2 cup water to the pan. Cover the gyoza's and cook until the water is absorbed (5-7 minutes). Repeat with the remainder gyoza's.

Heat about an 1/2 inch of oil to heavy fry pan over medium heat. Add about 10 gyoza's to the pan & cook about 2 minutes until golden brown. Turn the gyoza over & cook 2 more minutes or until golden brown. Place gyoza's on paper towel to drain & repeat cooking until all gyoza's are cooked.

To keep gyoza's warm, I place them in a 9 X 13 pan & place in a 250 degree oven just to hold until ready to serve.

Serve over rice & salad. with your favorite dipping sauce (ours is the makoto ginger dressing).

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