Gyoza (Pot-Stickers): 5 Rookie Mistakes

Gyoza (Japanese Pot-Stickers): 5 Rookie Mistakes
Learn how to make great dumplings at home

00:50 Filling
03:05 Shaping
07:30 Freezing
07:52 Dipping Sauce
08:22 Cooking the Dumplings

Makes about 40 dumplings

Filling:
100g napa cabbage leaves with stems (about 2 large), coarsely chopped
2 scallions, coarsely chopped
1 garlic clove, coarsely chopped
1/2 inch ginger, thinly sliced
2 Tbsp cold unsalted butter, cut into 4 pieces
1/3 cup water
1 tsp sesame oil
1 Tbsp soy sauce (tamari style if possible)
1 Lb (450g) ground pork
2 tsp Diamond Crystal Kosher salt (1 tsp table salt) = 5.7g salt using a 0.01g precision scale
Freshly ground black pepper to taste

Put cabbage, scallions, garlic, ginger, water, sesame oil, soy sauce, and butter into a food processor and pulse until very finely chopped (but not pureed). Combine with all the other ingredients and knead with your hands or mix with a large spoon until ingredients are evenly distributed.

Shaping:
1 package gyoza wrappers (potsticker or dumpling wrappers work too)
A small cup of water
Foil or parchment paper covered baking sheet

Work with 2-4 wrappers at a time. Keep the rest covered with a damp paper towel. Place 1 Tbsp of filling into the center of each wrapper. Dunk your finger in water and use it to moisten the edges of the wrapper. Connect the edges together in the middle, then pleat the remaining wrapper toward the middle. Set the gyoza in a single layer on the prepared baking sheet.

Sauce:
1 Tbsp lime juice (or lemon juice or rice wine vinegar)
2 tsp ginger grated on a microplane zester
1.5 Tbsp soy sauce (tamari style if possible)
A splash of sesame oil

Mix all ingredients together.

Cooking:
Grapeseed, safflower, canola or some other high heat oil

Set a large non-stick pan over medium heat. Add enough oil to make a thin film on the bottom. When the oil starts to shimmer, add gyoza in a single layer. Try not to let them touch or they’ll stick together. Cook until they brown on the bottom, 1-2 minutes.

Have a lid handy. Add enough water to create a 1mm thick layer on the bottom (1/3 cup for 10” skillet, 1/2 cup for a 12” skillet). Immediately, cover tightly with a lid. Let dumplings steam for 3 minutes (6 minutes if frozen), then remove the lid. Continue cooking, swirling pan frequently until the water has fully evaporated and the dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up. Repeat with remaining dumplings. Serve with sauce.

Freezing:
Uncooked gyoza can be frozen for several months. Put the baking sheet with gyoza into the freezer just until they are hard (about 2 hours). Then move them into a ziplock bag. Cook straight from the freezer.

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Видео Gyoza (Pot-Stickers): 5 Rookie Mistakes канала Helen Rennie