While I realize that I have placed this in the ‘appetizer’ section, we have been known to make an entire meal of these Japanese style potstickers. In fact, we are known to plan entire parties and get-togethers around this simple food. Over time, we have established quite an efficient system for cranking out hundreds of gyozas. We plan a time to get together, divide up the ingredients and show up at our designated gyoza production home. Part of the fun is making them in a group setting. Usually, we’ll have a table dedicated to creating the potstickers with a bowl of the meat mixture in the center, several small bowls of water distributed around the table along with the wonton wrappers. Someone else will be at the stove frying the little critters as they come off of the assembly line. Additionally, through strict scientific examination and clinical trials, we have discovered that sparkling wine pairs exceptionally well with fried gyozas.
By December 27, 2015Published:
- Yield: 150 Gyozas
While I realize that I have placed this in the ‘appetizer’ section, we have been known to make an entire meal of these Japanese …
- 1/2 head Napa cabbage minced
- 2 tbsp Kosher Salt
- 5 lbs pork ground
- 2 tbsp grated ginger fresh
- 8 cloves garlic minced
- 1 cup green onion minced
- 1.5 tbsp crushed red pepper
- 3 cups vegetable oil for frying
- In a medium bowl combine all filling ingredients (this can be done a day ahead if necessary). Mix thoroughly with your hands for a few minutes until well combined. Cover and set aside.
Have a small bowl of cold water ready at your gyoza making station. Place about 2 teaspoons of filling in the center of a wrapper. Using the water, moisten half of the edge of the wonton wrapper. Fold the wrapper over to enclose the filling. Pinch the wrapper to seal the edges together. If you want to get fancy, you can gently pleat the edges to give them the authentic gyoza look.
In a large skillet, heat about 1” of vegetable oil to 350. Place as many gyozas in the pan as you can in one layer. Cook for 2-3 minutes until the bottom of the gyoza begins to brown. Turn them over and cook for another minute or two. Remove gyoza and place them on a paper towel lined plate or platter and sprinkle with salt immediately. Serve.
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