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Spicewalla Gyoza

Spicewalla Gyoza

While gyoza are a mainstay at Japanese restaurants, they're also easy and fun to make at home. We have fond memories of making homemade gyoza during the Holiday season with friends and loved ones. It’s lovely to invite friends and family to help make these pan-fried potstickers, and crimping the edges of each little dumpling is the perfect task for tiny hands.

Ingredients

For the Dumplings:

1 pound finely minced Napa cabbage (about 1/2 a medium head)
1 tablespoon kosher salt, divided
1 pound ground chicken or pork shoulder
1 tsp Spicewalla white pepper
2 tsp Spicewalla Kashmiri powder
1 tsp Spicewalla Roasted Coriander Powder
1 tablespoon minced fresh garlic (about 3 medium cloves)
1 teaspoon minced fresh ginger
1 Tbsp Soy Sauce
1 Tbsp Chingkang Vinegar (optional)
1 tsp Sesame oil
2 ounces minced scallions or Garlic Chives (about 3 whole scallions)
2 teaspoons sugar
1 package dumpling wrappers (40 to 50 wrappers)
Vegetable or canola oil for cooking

 

For the Sauce:

1/2 cup rice vinegar
1/4 cup soy sauce
2 tablespoons Crispy Garlic Chili Oil (optional)

Preparation

  1. For the Dumplings: Combine cabbage and 2 teaspoons of salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set over the bowl. Let stand at room temperature for 15 minutes.
  2. Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard liquid.
  3. Combine pork, drained cabbage, remaining teaspoon salt, white pepper, Spicewalla Kashmiri, Spicewalla Roasted Coriander, garlic, ginger, scallions, vinegar, sesame oil, soy sauce, and sugar in a large bowl and knead and turn with clean hands until mixture is homogeneous and starts to feel tacky/sticky. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste by frying up a little piece and adjust seasoning with more salt, white pepper, and/or sugar if desired.
  4. Set up a workstation with a small bowl of water, a clean dish towel for wiping fingers, a bowl with dumpling filling, a parchment-lined rimmed baking sheet for finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.
  5. To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place spread a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper, in the shape of a disk. Use the tip of the finger on your other hand to gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.
  6. Working from one side, carefully seal the filling inside the wrapper by folding into a crescent shape, pleating in edge as it meets the other (see above for more detailed step-by-step instructions). Transfer finished dumplings to a parchment lined baking sheet.
  7. At this point dumplings may be frozen by placing the baking sheet in the freezer. Freeze dumplings for at least 30 minutes then transfer to a zipper-lock freezer bag for long-term storage. Dumplings can be frozen for up to 2 months and cooked directly from the freezer.
  8. To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 minutes.
  9. Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove the lid. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they've stuck to the bottom of the pan, until the water has fully evaporated and dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up before immediately serving with sauce.
  10. For the Sauce: Combine vinegar, soy sauce, and chili oil. Serve.

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