I have been cooking up a storm the last few weeks so that when mum and dad arrive to visit on Saturday night (YAY!!) I can have posts ready to go for you without having to worry about cooking new things and generally acting like a weirdo with a camera in my kitchen.
Knowing me, I’ll still end up cooking stuff for the blog and I know what I will definitely still be cooking some dinners at home. Dad has requested my slow cooked chipotle beef and I’ll make sure I have a big jug of cold brew coffee in the fridge and some granola for mum and dad’s first brekkie in Singapore.
Naturally a lot of the things I want to do to with mum and dad while they are here are food based so I have been trying to be healthy and exercising in preparation for a food extravaganza. Unfortunately eating healthily and bulk cooking / recipe testing for a food blog don’t really go hand in hand. Oh well, I’ll eat another pot sticker and not worry about it.
This is a deceptively easy recipe for gyoza that I have been making for years. I have cooked them two ways for you, steamed and pan fried to make pot stickers. I normally make a big batch and do half steamed and half pot stickers.
Make sure you get the white gyoza skins (sometimes marked as gow gee or dumpling wrappers), don’t get the yellow ones as these are for wontons. You can get circle or square shaped wrappers and the crimped shape in this recipe works with either of these. I find the circle ones slightly easier to shape though.
I’ve found the different brands of wrapper sizes vary greatly so your filling amount and cooking times will vary depending on the size of wrapper that you end up with. You have to use your gut instincts a bit on this one.
If you look closely you can see that the wombok cabbage I bought was covered in little black spots. How strange! It didn’t affect the flavour or texture at all though.
It’s best to use your hands to get the filling ingredients all mixed together.
Wet a tea towel then wring it out thoroughly. Place the tea towel opened out on the bench and then put the opened packet of dumpling skins underneath it on one side and a sheet of baking paper on which to lay the gyoza as you make them underneath it on the other side. I’ve made these before in Winter in Canberra and I didn’t need the tea towel as the temperature was low. In Singapore or summer in Aus, you will definitely need the tea towel to stop the skins and the shaped gyoza drying out.
You can fold these anyway you feel comfortable with. I assure you this folding technique is much easier (and forgiving) than it first appears, but if you have trouble with it, just complete this first step of folding the wrapper in half so it’s a semi circle shape. A little bit of moisture on the wrapper helps is stick. If you choose to stop at this point, cook them on their sides so that the part of the gyoza with the most surface area is the part that gets nice and crispy for the pot stickers.
Once you have completed the first folding step, crimp right along the joined edge to make a pretty almost shell like shape. Put the dumpling down so that the crimped edge is on top and lightly push down on the base to make it flatten. This increases the surface area on the bottom of the gyoza, which will be the crisped up part if you are making pot stickers.
Preparation is key. Have everything you need like a small cup of water and your bowl of filling nearby. I’m not going to lie, it takes a little bit of time (it took me about 15 minutes) to shape these all but I find it quite relaxing. My brother, sister in law and I have set up a gyoza making production line in the past and this certainly speeds up the process.
This picture shows the light amount of oil required and how the pot stickers should look before you add the water to the pan to start steaming them.
I always think the pot stickers have stuck to the pan once I’m finished cooking. A spatula gently underneath them will always lift them up in one piece though.
To steam the gyoza, you can place either a bamboo steamer over a wok or use a saucepan with a steamer basket.
Serve the steamed gyoza and pot stickers drizzled with thick kecap manis with a dipping bowl of soy sauce or a dipping sauce of your choice. My personal recommendation is this sauce though. It’s AMAZING and can be easily found in the asian section of all Aussie supermarkets. I promise it’s not hot despite the chilli. I also love it on top of laksa or sang choy bow.
These freeze so well. When I made this batch, we ate probably a third for lunch then froze the rest. If you want to make pot stickers with the frozen gyoza you will need to defrost them a bit first, but you can steam the gyoza straight from frozen…bonus!
Gyoza Two Ways – Pot Stickers and Steamed
Ingredients – Makes approximately 34 gyoza
- 1½ cups of finely shredded wombok cabbage
- 300g minced pork
- 3 Chinese chives, chopped finely, alternatively, use a small bunch of normal chives
- 1 tbs light soy sauce
- ½ tbs oyster sauce
- ½ tbs shao hsing (shaoxing) wine
- ¼ tsp of ground white pepper
- ¼ tsp sesame oil
- A pack of at least 34 gyoza wrappers
- Combine all of the ingredients, except the wrappers, in a small mixing bowl. Combine well. It’s best to use your hands to do this.
- Wet a tea towel and then wring it out thoroughly. Place the damp tea towel opened out on the bench and then put the opened packet of dumpling skins underneath it on one side and a sheet of baking paper underneath it on the other side. Half fill a small ramekin or mug with cold water then place this and the mixing bowl of filling near to your work surface.
- To shape the gyoza, place a teaspoon of the filling in the centre of the dumpling skin. Dip your finger in the water then run it along the edge of the gyoza. Fold the gyoza in half, the wet part of the skin should stick together well.
- You can leave the wrapper at this shape, or crimp right along the joined edge to make a classic gyoza shape. Put the dumpling down with the crimped edge facing upwards and then lightly push down on it to make the base flatten a little.
- Place the formed gyoza on the baking paper under the damp towel and continue until the entire filling is used.
- If you are freezing some of the gyoza, now is the time to carefully place them in a sealable container and pop in the freezer.
To Make Pot Stickers
- Heat a frying pan over a medium heat. Tip a small amount of a neutral oil into the frying pan, then using a piece of folded paper towel, wipe the oil over the pan so that it is evenly distributed.
- Place the gyoza, base side down, in the hot pan and cook until the bottom has browned and crisped. This should take 2 to 3 minutes.
- Next, tip ¼ cup of cold water into the pan and immediately cover with a tight fitting lid. Let the pot stickers steam and cook for approximately 4 minutes or until the skin has become translucent.
- Remove the lid. The water should have evaporated by now. Turn the heat up slightly and continue cooking without a lid for another minute or so until the bottoms have crisped up again.
- If the pot stickers have stuck a little, use a spatula to gently remove them from the pan.
To Steam the Gyoza
- To steam the gyoza, you can place either a bamboo steamer over a wok or use a saucepan with a steamer basket. Heat water in the wok or saucepan until simmering. Place the gyoza in the steamer on a piece of baking paper or a steamer liner and cook until the skin is almost translucent and the filling feels firmer. In a bamboo steamer with a moderate amount of steam, this will take approximately 5 minutes. To test if the filling is cooked, wait until the skin is translucent, then cut one open to test. If cooked, eat it…cooks treat!
Serve steamed gyoza and pot stickers drizzled with thick kecap manis with a dipping bowl of soy sauce, chilli and garlic sauce or a dipping sauce of your choice. Best eaten as soon as cooked.