Tuesday, May 21, 2013

Gyoza otherwise known as Potstickers

Woah.  Where does the time go.  Poor neglected blog.  

On a discussion thread on another blog the talk turned to cooking and food.  Obviously on of my favorite topics.   Someone mentioned getting Potstickers from Costco.  Well....those are good and I do buy them as well, but NOTHING can beat some real home made Gyoza.  These are the Japanese version of Potstickers and the recipe is one that my Aunt brought back from the time her husband was stationed with the Air Force in the Orient for some time.  I've made these since the 1970's.   Yes.....they take a bit more work because you are creating them from scratch. Dough and filling.  Sure, you can use those won ton wrappers, but there is really no substitute for the real thing.   So.  Roll up your sleeves, dust off the rolling pin, get your meat grinder out and let's make Gyoza.

DOUGH

3 cups of all purpose flour
1/4 tsp salt
1 cup boiling water

Stir into the flour and salt the hot hot almost boiling water.  Knead the dough well until soft and shinny. Cover and let rest. At least an hour.   The longer it rest the more elastic the dough will be for rolling out.

FILLING

1/2 lb ground pork.
1/2 of a package of frozen chopped spinach thawed and squeezed of moisture
1 tsp dry sherry or sake
1/2 tsp ground ginger
1 tbsp soy sauce
3 tbs green onion finely chopped
1 tsp salt
1 tbsp sesame oil
Optional: 1 tsp cornstarch
Optional: 3 tbsp finely chopped water chestnuts. Not traditional but good anyway.

Mix together the filling ingredients and set aside in fridge until ready to assemble

DIPPING SAUCE

1/2 cup soy sauce
1/2 cup beef broth
1/4 cup sesame oil
2 tbsp white wine vinegar
1/2 tsp hot chili oil

Heat the ingredients in a small sauce pan and stir until blended.  Do not boil.  Set aside to serve at room temperature.  If you are not going to use this within a few hours, refrigerate in a small jar.


ASSEMBLE AND COOK THE GYOZA/POTSTICKERS: Divide the dough into 1/3 for ease. Roll out on a floured board until very thin approx 1/4 or less thick. Use a 3" cookie cutter or the rim of a glass, cut out rounds. Place 1 tbsp of filling in each circle. Form into a half circle pinching the edges together. Pleating the edges gives a nice look. Set the dumplings down seam side up creating a flat bottom. The assembled dumplings can be frozen at this time.* To cook: You need a heavy skillet with a lid. Heat 1 tsp of oil in bottom of pan. Set the dumplings seam side up and fry on med heat until slightly brown on the bottoms. add 1/4 to 1/2 cup water and cover the pan. Turn heat to low and steam the dumplings for 10 to 15 minutes.   Repeat until you have cooked as many as you plan to eat  :-)

NOTES:  I grind my own pork using a pork shoulder steak to get a good mix of meat and fat.  You don't want to be too lean or it will crumble apart.   My tried and true cast iron skillet, that I got from my mother at least 40 years ago, is the best.  I only use cornstarch if it seems that the filling isn't holding together.  Too much cornstarch and you have a pasty tasting filling.

Here is an optional SHRIMP POTSTICKER FILLING

1/2 lb shrimp chopped fine. Don't use a grinder you will have shrimp mush
1/2 lb or less ground pork
1/2 cup finely shredded Napa Cabbage.  Regular cabbage can be used but it is much coarser.
1/4 cup minced green onion
 1/4 cup finely minced mushrooms
1 clove garlic finely minced
1/2 tsp salt
2 tbsp Oyster sauce
Optional: 1 tsp cornstarch.

To freeze these guys once they are made, just put them on a cookie sheet or flat surface in the freezer.  Don't let them touch each other.  Once frozen, just pop them into some freezer or zip lock bags.   To cook frozen Gyoza, use the same procedure, but steam them a few minutes longer, watching to make sure the water doesn't completely boil away.....then you REALLY will have pot STICKERS.

Sorry....no photos for this recipe, but when I make it again, which is likely to be soon because I am now craving these, I will try to update with some pictures.


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