Potstickers, Dumplings or Gyoza

16 years ago

Whatever you want to call them. LOL

Here's the recipe I use. It's from Rick Bayless's Book Rick and Lanies Excellant Kitchen Adventures.

It looks long but it's more technique written down than anything.

Chinese Potsticker Dumplings

2 garlic cloves

2 green onion

a small piece of ginger (about 1 1/2" long)

1 pound lean ground pork, chicken, or turkey

1/3 of a head of small Napa cabbage

2T soy sauce

2 T sesame oil

salt

about 40 round dumpling wrappers(aka gyoza wrappers or dumpling skins)

3T vegetable oil, divided use

Garlic: Peel. Crush through garlic press into a large bowl

Green onions: Cut off and discard the root ends. Peel off and discard any withered outer layers. Cut crosswise into 1/4" pieces. Add to the bowl with the garlic.

Ginger: Grate the cut side of the ginger through the finest holes of a grater until you have a generous teaspoon. Add the grated ginger to the bowl.

Cabbage: Remove and discard any wilted outer leaves. Slice crosswise very thinly. You should have 3 cups.

Make filling: To the bowl containing the above, add the meat, cabbage, soy sauce, sesame oil and 1 1/2 t of salt. Mix well.

2. Form Dumplings: Set out a try or a couple of large plates for finished dumplings. Set out a cup of water. Set out dumpling wrappers and cover with a damp towel to keep moist while forming dumplings. Remove one wrapper and lay it in the palm of one hand. Dip the index finger of the other hand in the cup of water. Use finger to moisten the wrapper edges evenly. With a small spoon, scoop 1 T of filling into the center of the wrapper. Fold up sides to meet edges, enclosing filling. Press the edges together to ensure a complete seal. Pleat sealed edges of dumping in 5 or 6 places to pull the dumpling into a crescent shape--pinch pleats firmly to seal. Set dumpling upright on a tray or plate (sealed edges pointing upward). Gently press each dumpling downward to flatten its bottom, making it stable. Cover with a damp towel. Continue making until all filling is used up.

Fry-steam and serve: Set a large (10") skillet (with a lid at hand) over medium heat. Measure 1 T of oil. When hot lay 1/3 of the dumpling (not packed tightly) in the pan. Fry until golden brown-about 3 minutes. Dribble in 1/2 c water into skillet around the edge (will splatter a little). Cover and cook until most of the liquid evaporates-about 6 minutes. Uncover and fry 2 to 3 minutes longer to evaporate all the water and crisp the bottoms again. Use a spatula or tongs to remove dumplings to a serving platter, laying them on their side, so you see the browned bottom. Keep dumplings warm in a 150F oven while cooking the test. Wipe out skillet and set back on heat. Add oil and continue as above.

Makes about 40 dumplings, enough to serve 4-6 as a light meal or 8-10 as an appetizer

Pot Sticker Dipping Sauce:

1/4 c soy

1 1/2 t sesame oil

1 T vinegar

1/2 t chile paste (available in Asian markets)

Mix all together. You may like it better after adding a T or so of water, a t of sugar or a little grated ginger.

Makes about 1/3 c sauce ~enough for about 4 people

I've used regular cabbage, but you have to mince it finer if you want it to "melt" into the dumpling. I've also added grated carrot. You can really add whatever you like. The first few dumplings will look kinda ugly, but you'll get the hang of it. I always make a double batch. You can freeze them before cooking. Just add a little browning and steaming time onto the recipe when coming out of the freezer.

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Comments (22)

Terri_PacNW
Original Author
16 years ago
last modified: 9 years ago
Here is Lars Recipe I have in my files too. I haven't tried it, but it shows you the flavor choices you can make.

Gyoza
Posted by Publickman (Lars) at Moes Recipe Exchange
Ingredients :
2 minced green onions
2 tsp minced ginger
2-3 cloves minced garlic
2 tbsp minced basil (optional)
1 tbsp black rice vinegar
1 tbsp soy sauce
1 tsp chili paste
1 tbsp corn starch
1 egg, lightly beaten
1/2 cup chopped spinach
2-3 finely chopped mushrooms
1/2 pound ground turkey
one package dim sum wrappers (about 24-30)
grape seed oil, for sautÃ©ing
Dipping Sauce:
1/4 cup soy sauce
2 tbsp sesame oil
How to Prepare :
If you want to use a mini food processor, you can put the onions, ginger, garlic, basil, vinegar, soy sauce, chili paste, and cornstarch in it a process until everything is sufficiently minced. Otherwise, do the mincing by hand, and then stir together with the rest of the ingredients, except the wrappers and grape seed oil.
Fill the wrappers with about a tablespoon of the mixture and moisten one edge so that you can make a seal when you fold it over. Be sure the press out all air before sealing. When all are filled, sautÃ© for 2-3 minutes on each side at high heat in the grape seed oil in a large sautÃ© pan that has a good cover. When browned on both sides, add a tablespoon or two of water, cover, and reduce heat to simmer. Allow to simmer for 10-15 minutes, or until done. Cooking time will depend on how big they are.
Mix the soy sauce and sesame oil in a small shallow bowl for dipping.
Lars
16 years ago
last modified: 9 years ago
Terry, thanks so much for posted that! Can you believe that I actually lost that recipe? I was sure I had it in a Word document, but it can't be found, and it somehow got deleted from Moe's Recipe Exchange. I'll put it up there again soon. The only potsticker recipe I had was one for Crab gyoza, and I like the spinach one better.

Here's how the gyoza looks before cooking - I crimp the top edge:

{{gwi:1491811}}

{{gwi:1491810}}

Lars
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dumpling wrappers, potstickers, dim sum, and wontons are not synonymous. Dumpling wrappers, almost always round but occasionally square, are thicker than wonton wrappers, which are always square. potstickers are dumpling wrappers filled with a rich filling, folded over and pinched and then cooked in a very special way -- they are put onto a hot pan with a bit of oil, seared to brown and then covered in a bit of liquid to braise under a cover until the liquid is all gone and the dumplings literally "stick" to the pot. dim sum is a collective phrase for a great many "appetizer-like" foods, some of which are "dumplings" but not exactly the kind of dumplings made with dumpling wrappers. wontons refers to the thin square wrappers or to the wrapper with filling. They can be small or large and they can be boiled/steamed or deep-fried. The extra large ones are best truly steamed over gentle heat. For deep-frying, the smaller, the better. Here's my favorite "dumpling filling" recipe to put into wontons or dumpling wrappers (given to me by a little Chinese grandmother about 25 years ago in L.A.; true): DUMPLING FILLING Makes 12 to 24 1 pound ground pork -- shoulder 1/4 pound shrimp -- finely chopped 1 small bok choy -- chopped 1 egg 1 teaspoon cornstarch salt -- to taste 1/2 teaspoon sugar 2 tablespoons sesame oil 1 tablespoon water 1 teaspoon ginger root -- grated 2 stalks green onion -- chopped Chop bok choy coarsely and cook in boiling water for 5 minutes. Drain by placing in cheese cloth and squeezing out all water. Chop finely. Combine pork, shrimp, egg, cornstarch, salt, sugar, sesame oil, water, and ginger. Mix well. Add bok choy and chopped green onions. Put small teaspoon-fulls into won ton wrappers or larger tablespoon-fulls into dumpling wrappers. Boil them gently in water or chicken stock until floating. Dumplings can be boiled (steamed) or braised (fried). Or you can freeze them stuffed raw for later use. Joe
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I have this one in my files but I don;t know whose it is... Chinese Potsticker Dumplings 2 garlic cloves 2 green onions a small piece of ginger (about 1 1/2"long) 1 Lb lean ground pork or Chicken or Turkey (I use shrimp sometimes) 1/3 small head Napa Cabbage (I use bamboo shoots sometimes) 2 Tbl soy sauce 2 Tbl sesame oil 1 1/2 Tsp salt In a large bowl. Peel and crush garlic through a press. Add sliced green onion, grate ginger on a fine grater until you have about 1 heaping teaspoon. Slice cabbage thinly until you have about 3 cups.~ Mix in meat, sesame oil, soy and salt. Mix all well.~ Fill and form dumplings.~ Dipping sauce:~ 1/4 c soy sauce~ 1 1/2 t sesame oil~ 1 T vinegar~ 1/2 t chili paste.~ You may want to add a bit of water, a teaspoon of sugar or a little grated ginger.
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Gina_W
16 years ago
last modified: 9 years ago
Thanks Terri. Lars, yours look so perfect. I love, love, love potstickers. I'll have to try one of these recipes next time.
khandi
16 years ago
last modified: 9 years ago
Oooh they look so good!

Thanks for the recipes.
User
16 years ago
last modified: 9 years ago
Terri that is the exact recipe I am using this weekend for a late Chinese New Years celebration....now I can put a source to it.

Other dishes will be Won Ton Soup, Spring Rolls, Shrimp Lo Mein, Lemon Chicken, Char Siu Pork ( BBQ pork), Fried rice and I guess I better get some veggies in there!
khandi
16 years ago
last modified: 9 years ago
Speaking of Chinese food LOL

DH loves Jar Doo wings. We used to know a woman who made them but she wouldn't share her recipe. She's no longer in the area. Certain Chinese restaurants serve them too.
Terri_PacNW
Original Author
16 years ago
last modified: 9 years ago
Yumm Sharon...isn't there veggies in just about everyone of those dishes you are already making?

Welcome Lars, Glad I had it on disk saved away safe. :o)
Terri_PacNW
Original Author
16 years ago
last modified: 9 years ago
Here's mine as "rolls".

Uncooked
{{gwi:1482983}}
Cooked
{{gwi:1482984}}
deborah_ps
16 years ago
last modified: 9 years ago
I watched this video when forming my potstickers... it helped with my presentation for sure!
Terri_PacNW
Original Author
16 years ago
last modified: 9 years ago
smells good in here..all gingery and stuff..I just put the bowl of "filling" together..Rice is done and cool enough to put in the fridge for later..I think I'll slice up my rice veggies too...and that way I just have to "cook" tonight..I'll let my filling chill a bit and then form the rolls in a few hours...

However with as good as it smells..I'm tempted to take a bit of filling and form balls and drop into simmering chicken broth for a "snack". LOL

~that's a good tip I forgot about...if you happen to have leftover filling..it makes great "meatballs" for soup.
trixietx
16 years ago
last modified: 9 years ago
Thanks for the recipes, they both sound good and I am going to give them a try soon.

Lars, yours look perfect. Terri, I am assuming that if you fix them in rolls you still brown them and then steam them, you did use the same ingredients, didn't you.

Anyway, they are making me hungry.
Terri_PacNW
Original Author
16 years ago
last modified: 9 years ago
Trixie, exactly. But, I browned them on two sides, then "steamed" as per directed. The wrappers almost disappeared on some. So they can't be steamed nearly as long as the others can. I used the non wheat wrappers. Which are either Rice based or tapioca based..the ones I have now are called spring roll wrappers and are tapioca based.
But the filling is the same. Minus the salt and with the addition of some finely grated carrot. Oh and I use non wheat soy sauce.
jessyf
16 years ago
last modified: 9 years ago
I'm in on this party. Did these last week, took pix, never posted, despite good intentions.

Wontons, baby. They freeze well and I throw them into soup.

Wonton soup too
User
16 years ago
last modified: 9 years ago
OMG Jessy that looks amazing.....what did you use as the filling?
deborah_ps
16 years ago
last modified: 9 years ago
Yum Jessy! I'll have a small bowl of your soup please :)
jessyf
16 years ago
last modified: 9 years ago
Deborah I'll drive it right up to ya. (sure you can't meet us tomorrow?)

Thanks Sharon, my recipe isn't too different from what was posted above so I didn't reprint it. But since you asked...

Chinese Meatloaf

1 lb. Ground turkey
1 lb. Ground chicken
4 cups chopped Nappa cabbage
1/2 cup minced cilantro
1/4 cup minced ginger root
1/2 cup minced green onions
2 Tablespoons Asian chile sauce (I use the rooster sauce, or any hot sauce)
2 Tablespoons sesame oil (roasted is great!)
1/4 cup soy sauce
2 eggs, beaten

Hoisin sauce

Mix all ingredients except hoisin sauce.

Press mixture into three well oiled 2-cup loaf pans (I just use two regular loaf pans). Bake 350 degrees for about 1 hour or until done. Remove from oven and brush top and sides of loavs with hoisin.
Lars
16 years ago
last modified: 9 years ago
Here's my Chinese meatball recipe, which I sometimes adapt (by leaving out bread crumbs) for potsticker filling. I like to put the meatballs in soup, however, in which case I definitely keep the bread crumbs - to give them more of a dumpling feel. If I don't have basil, I used spinach instead.

Lars
jimster
16 years ago
last modified: 9 years ago
FYI, there are videos of gyoza making on YouTube. Some are pretty interesting. Search on gyoza or chinese dumplings. Also, the videos of noodle pulling are great. I think I can learn to pull chinese noodles from those videos. It's something I've wanted to do for a long time.

Searching YouTube on just about any cooking topic will yield results. Some things are better explained by a video than by still pictures or words.
jimster
16 years ago
last modified: 9 years ago
Gyoza can be made quickly using a simple little hinged plastic gyoza mold or press. It doesn't do quite so nice a job as hand pleating, IMO. But it will do in a pinch (if you get my meaning). Put a moistened wrapper on it. Add the filling. Fold the press over and there you have it. You should be able to get one of these locally at your Asian food market.

Jessy, the wontons and the soup look great! Wish I had some right now.
jimster
16 years ago
last modified: 9 years ago
Here's another handy gadget to speed up gyoza making.
lucyny
16 years ago
last modified: 9 years ago
Terri,
Thanks for the inspiration!!
I made them last night, they were the best ever! In fact, having enough ingredients to make more, I'll freeze a batch..

Lucy
deborah_ps
16 years ago
last modified: 9 years ago
Jimster...and it weighs only about 200 lbs.! I'm sure there's room in my butlers kitchen LOL!!

Potstickers, Dumplings or Gyoza

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