Just about every country has a savory little pocket of "deliciousness": Poland: Pierogies, South American countries: Empanadas, India: Samosas, China: Pot stickers (not the official Chinese name), Korea: Mandoo and Japan: Gyoza. Although meat is usually a main ingredient, we can successful make Gyozas without using meat. I used prepared round Gyoza skins readily available in most stores carrying Asian food products and Chinatown. Make enough for your family, serve with a bowl of cooked rice and a bowl of Miso soup and you have a hearty meal fit for Lenten Fridays.
|Pan fried Gyozas|
1 package of round Gyoza skins (approximately 30 in package)
1 cup finely shredded cabbage
3 garlic cloves, finely minced
1/4 cup finely sliced Shittake mushrooms (if using dried, soak in hot water until soft and then squeeze most of the water)
1/2 cup extra firm tofu, diced very small (make sure to place on a strainer a few hours prior to let the extra water run out)
1/4 cup cooked rice (optional: I happened to have leftover which I used)
1/4 cup shredded carrots and celery (optional)
1/4 tsp. Chinese chili pasta or Siracha Chili (optional)
1/2 cup green onions, finely sliced
1 tsp Soy Sauce
Dash white pepper (or black)
1 tbsp. oil for filling
2 tbsp. for frying
1/4 cup water for frying
1 small bowl of water
|Filling and a filled gyoza ready for pan frying|
Heat a skillet. Add the oil and fry the garlic. Add the cabbage, carrots and celery (optional), green onions and rice (optional). Fry until the cabbage wilts. Add this point, add the mushrooms, chili paste (optional), soy sauce, white pepper and tofu. Fry for another minute or so. Remove from heat and place in a bowl. Let the mixture cool and then add the egg to bind the mixture.
Preparing the Gyozas.
Prepare a cookie or baking sheet by place either a sheet of parchment paper over it or paper towels. For each Gyoza dumpling, place approximately one teaspoon of filling in the center of the skin. Lightly wet the border of the skin around the filling. Fold over. Starting from the center working down, press into pleats to the end and then do the other side. Place the Gyoza down on a flat surface and flatten the bottom slightly as in the photo above. Continue until you fill all the dumplings. Extra filling can be frozen or made into patties and fried.
Pan-frying the Gyozas.
NOTE: It is important that a non-stick skillet is used. I use an electric skillet once belonging to my grandma. Place the heat on medium and add oil and water in skillet. Place the Gyozas bottom side down. Cover skillet and cook for approximately 5-10 minutes or until the water evaporates. You will hear sizzling which means the oil is now frying the bottom of the Gyozas. Be careful at this point, not to burn the bottoms. Once the bottoms are golden brown as in the photo above. Remove from the skillet and serve immediately.
1/4 cup soy sauce
1/4 tsp. vinegar (rice or white)
1/4 tsp. Chili paste (or Tabasco or Siracha)
1/2 tsp. finely minced green onions.