People the world over have figured out the delight of the dumpling. The Japanese version is gyoza, what was originally pot stickers in China. Gyoza can be pan-fried, deep-fried, or steamed; traditionally, they are pan-fried and steamed in the same pan. We’ve selected three different fillings for you to try out: pork [1], shrimp and vegetable [2].
Serves 4 to 6 (makes 30 gyoza)
Ingredients
- 12 ounces (340 g) shrimp, peeled and deveined
- 1 cup (250 mL) finely chopped nira (Chinese chives)
- 1/2 cup (125 mL) finely chopped canned water chestnuts
- 1 1/2 tablespoons (22.5 mL) soy sauce
- 1 1/2 tablespoons (22.5 mL) sake
- 1 tablespoon (15 mL) sesame oil
For the Gyoza
- Cornstarch, for dusting the baking sheet
- 30 Gyoza wrappers (dumpling wrappers)
- 3 to 4 tablespoons (45–60 mL) vegetable oil, for frying
Directions
- Coarsely chop one-third of the shrimp with a knife. Mince the remaining two-thirds in a food processor. Transfer all the shrimp to a large bowl. Add the nira, water chestnuts, soy sauce, sake, sesame oil, and cornstarch, and mix well.
- Lightly dust a baking sheet with cornstarch, and fill a tiny bowl with water for dipping your fingers in.
- Take a sheet of gyoza wrapper in your hand, and place a tablespoon or so of the filling in the centre of the wrapper. With a finger dipped in water, moisten the edge along the lower half of the wrapper. As you close up the gyoza in a half-moon, fold a little pleat on one of the sides before sealing it closed; you’ll be making about 6 pleats in total, while the other side stays smooth. Make sure the edges are sealed together well. Place on the cornstarch-dusted baking sheet. Keep the gyoza covered with a light tea towel or plastic wrap as you form the rest of the gyoza.
- (Another way to form gyoza is to simply press the 2 edges together, and then fold the edge into pleats.)
- Place a medium nonstick pan over medium-high heat. Have ready a lid that fits over the pan. Add 1 tablespoon (15 mL) of oil to the pan, and heat for about 1 minute. In batches, fry the gyoza until the bottoms become golden brown. Add 1/3 cup (80 mL) water and immediately cover with the lid, cooking for 3 to 4 more minutes or until the water evaporates. Transfer to a serving plate, and continue with the rest of the gyoza.
- Serve immediately with the dipping sauce [3].