Gyoza

From Cecily Hiatt at Expeditors:

about 1 lb ground turkey or ground chicken
about 1/2 smallish head of green cabbage
can of water chestnuts, drained
about 2 t grated fresh ginger, or 1 t powder
a good rounded teaspoon of fresh chopped garlic
about a tablespoon sesame oil

Thick-style Gyoza wraps (I can never get the meat-to-wrap proportions to come out evenly but you will need between 1 and 2 packages for this recipe).

pick 1 or more of these:

1/2 C bamboo shoots
1 C bean sprouts
1 C baby corn
(you can experiment with other vegetables, I think I’ve used carrots before)

Chop all the vegetables finely. Combine everything in a big bowl, mix well (I use my hands after the initial mix with wooden spoon).

Load and wrap the gyoza —
Put a dollop of meat mixture in the center of the wrap (I use a butter knife)
Moisten the edge with a little warm water on the finger
Fold the wrap in half, then crimp twice.

Heat a large skillet to medium-high heat
Cover the bottom with thin layer of oil
Brown the gyoza on one side, leave a little space between them in the panso they stick less to each other.
Turn and brown a bit, then turn heat down to just above medium, add about 1/4 C water, cover tightly.
Steam for about 5 minutes.

Drain on paper towel

The sauce —
Citrus seasoned soy sauce — if you like spicy, add a few drops of hot oil.
Dip the gyoza in the sauce.


Notes from Meps: Cecily introduced me to Mitsukan Ajipon Citrus Seasoned Soy Sauce. This stuff is heavenly, and it makes a wonderful substitute for tamari or regular soy sauce.I always add a good handful of green onions to Cecily’s mixture, and I often us a food processor to finely chop the vegetables. For the meat, you can use a mixture of ground turkey, chicken, and pork. There is no salt or soy sauce in Cecily’s recipe, which is fine, because we dip these in soy sauce when we eat them, so extra salt is not necessary.