Gyōza aka Pot Stickers
I’ve looked and looked and cannot find the recipe I used to follow when I first started making gyōza . I thought it would be fun to post it as it was another one of my culinary adventurous’ Mothers’ well-before-you-could-buy-them-frozen specialties back in the 1970’s. She would keep frozen batches ready to cook at a moment’s notice. Since I can’t give you the original, I’m giving you the recipe I’ve been making for years. Having grown up eating these, pre-made wonton wrappers were one of the items I’d make room for in my suitcase on return trips to Italy. Ground cumin, a few packages of flour and corn tortillas, peanut butter and York peppermint patties all kept company with the wrappers and they were a comfort when I was missing home. Knowing that when I needed a break from what was otherwise some of the freshest ingredients for anything Italian, I could whip up some of these tasty pot stickers by having the wrappers at the ready. I did try to make them from scratch and said “never again”. Some goyza have thicker dough but these are light because of the thinness of the store-bought wrappers. I made them recently for a dinner with The Sisterhood of the Traveling Pans where “healthy” was the theme.
Turkey Pot Stickers with dipping sauce
Ingredients for about 50 pieces
- 1 package pre-made wonton skins
- 1 pound ground lean turkey or chicken
- 3/4 cup finely ground carrots
- 1 1/2″ knob ginger or about 1 Tbsp finely minced
- 3 cloves garlic or about 1 Tbsp finely minced
- 4 scallions, white and half the greens, finely minced
- 2 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 tsp rice wine vinegar
Place ground turkey/chicken in a bowl, set aside. Using a food processor, finely mince garlic, scallions and ginger and carrots. Add to meat mixture along with sauces and vinegar. Mix well. Set up a work station with a shallow dish of water, towel for drying your hands, cookie sheet lined with wax or parchment paper, the filling mixture and wonton wrappers. Lay 4 wrappers out at a time covering the rest while you fill and shape those 4. Place a scant tablespoon of filling in the center of each wrapper. Wet the edges of the wrappers by dipping a finger in the water and tracing the edges. Working on one at a time, bring opposite points of the wrapper to form a triangle. Turn the triangle to set the filled edge down while sealing the two sides. Once they are stuck together, gently crimp the triangle bringing the corner points up and pushing lightly so the bottom flattens out. This will be the surface that browns and “sticks to the pan” and is then released during the second step of the cooking process when they are steamed. Move the completed pot sticker to the lined baking sheet and repeat the steps on the next one. I’ve found that by laying out 4 skins at a time is an efficient way to make about 50 dumplings in about 30 minutes. Either cook them within a few hours of making or cover with plastic wrap and freeze solid. They can then be stored in a plastic bag and pulled out to cook as desired.
Whether cooking fresh or frozen, heat a well oiled skillet placing pot stickers about a half-inch apart. Allow to cook until bottoms are well browned. Pick one up to check doneness. Pour enough hot water or stock to cover the bottom of the pan but not so the dumplings are swimming. Cover and allow to steam for about 5 minutes. Add more liquid as needed so there is always steam being created and pan doesn’t dry out and burn the bottoms taking care not to have much if any liquid left once they are cooked. Remove from pan and sever with dipping sauce immediately. We often have these with steamed broccoli or stir fried vegetables.
You won’t be buying these frozen once you’ve tried these – promise.
Mix all of these ingredients and serve with hot gyōza
- 1/4 cup soy sauce
- 2 Tbsp rice wine vinegar
- 2 tsp sugar
- 1/2 tsp sesame oil
- 1/4 tsp chili paste or a few shakes of Sriracha (if you like a little heat)
- 1 tsp oyster sauce
- 1/2 tsp minced garlic
- 1/2 tsp minced ginger
- 1 scallion, minced
Place a scant tablespoon of filling in the center of each wrapper. Wet the edges of the wrappers by dipping a finger in the water and tracing the edge.
Working on one at a time, bring opposite points of the wrapper to form a triangle. Turn the triangle to set the filled edge down while sealing the two sides
Once the sides are sealed, gently crimp the triangle bringing the corner points up and pushing lightly so the bottom flattens out
Whether cooking fresh or frozen, heat a well oiled skillet placing pot stickers about a half-inch apart. Allow to cook until bottoms are well browned.
Pour enough hot water or stock to cover the bottom of the pan but not so the dumplings are swimming. Cover and allow to steam for about 5 minutes
Enjoy with dipping sauce and serve with stir-fried veggies or steamed broccoli