Gyoza (Dumplings)

cooking dumplings3
Gyoza (餃子) is the Japanese word for dumplings. They consist of a thin wrapper and a filling of meat and/or vegetables, and may be cooked by steam-frying, boiling, or deep-frying. Gyoza can come in almost infinite varieties, so feel free to adjust as you like. This is my basic recipe, but it often varies depending what’s on sale, in season, or around my kitchen.

Ingredients (serves 3-4)
125g (1/4 lb) ground pork
1 cup finely sliced cabbage or hakusai (Napa cabbage)
1/2 cup finely sliced veggies (nira/garlic chives, green onions, other greens, carrots, etc)
1 clove garlic, minced
2 tsp chopped fresh ginger
1 tsp soy sauce
1/2 tsp rice vinegar
1 tsp sugar
1/4 tsp sesame oil
salt and pepper to taste
24 gyoza wrappers (or round dumpling wrappers)

Optional (for dipping sauce): Additional soy sauce, rice vinegar, sesame oil, and/or chili oil

Instructions

In a medium bowl, mix all ingredients (except wrapper) well. (It can help to use your hands.) Tip: it’s a good idea to check the flavor, so you can microwave about 1 tsp of the filling until cooked and taste it. That’s what your finished dumplings will taste like, so adjust the seasoning to your taste.

Fill each dumpling with 1/2 tbsp of the filling. Dip a finger in water and draw a line halfway around the edge of the wrapper, and fold. You can find videos showing you how to fold gyoza online if you haven’t done it before, or look at the pictures below for an idea. If it’s your first try, it’s best to check out a video, or have someone show you.

gyoza2Once all the dumplings are folded, you can cook them. Gyoza can be pan-fried, boiled, or deep-fried. The first way is the most common, and what I usually do at home, so I’ll give the instructions here. Boiling and deep-frying are pretty self-explanatory. You will need a frying pan that has a lid.

Place teaspoon or two of oil in a frying pan on medium heat and set the dumplings down in it. Leave a little space between them so they don’t stick together. You want the pleated edges sticking straight up. Let them cook for a minute or two, and then pour about 1/2 cup of water into the frying pan and put the lid on. (Remember, you’re pouring water onto hot oil, so it may splatter.)

Steam the dumplings for about 8 minutes. If all the water evaporates before then, add a little more. After 8 minutes, remove the lid and let the extra water boil off. You can check for doneness by poking one open with a chopstick and making sure there’s no pink in the meat. Finally, let the dumplings cook in the hot oil until the bottom gets crispy and brown (see the picture at the top of the post).

Serve immediately.

Optional dipping sauce: mix equal amounts of soy sauce and rice vinegar. Some people like to add oil as well; you can use sesame oil or chili oil (ラー油, raayu).

Bulgogi (Korean Barbequed Beef)

bulgogiI learned to make this dish during college, and still love to make it now. Bulgogi is a famous Korean dish that has a sweet sesame and soy flavor.

Ingredients
1 lb (450g) beef, sliced as thinly as possible
1 kiwi
1 medium onion
1/4 cup sugar, divided
2 cloves garlic, minced
3 tbsp sesame oil
2 tbsp sake (or rice wine)
1/4 cup soy sauce
1 tbsp rice vinegar
5 – 6 green onions, cut into 2″ pieces

Instructions

Spread beef slices in thin layers and sprinkle with 2 tbsp sugar. Allow to sit for 15 – 20 minutes.

Meanwhile, peel the kiwi and onion and blend them in a food processor until smooth. In a small bowl, mix garlic, soy sauce, sesame oil, sake, remaining 2 tbsp sugar, and rice vinegar.

Add the two mixtures and the green onions to the meat and mix well. Marinate for at least 4 hours, or overnight.

When ready to cook, remove meat and green onions from the marinade and cook on a hot grill or in a frying pan. It should cook very quickly, in just a moment or two.

Serve with rice, or in a lettuce wrap!

Sesame Chicken Pasta Salad

This pasta salad has a really nice Asian flavor, and is really delicious hot, warm, or cold! Original recipe is from allrecipes.com, but I’ve adjusted it to be more healthy (less chicken, more veggies, and less oil).

Japan Note: Bow-tie shaped pasta is not very easily found in my area (though I have found it at an import store). I have substituted rotini or ziti shapes with success. Though spaghetti is definitely the most common Western-style pasta here, I’m not sure how well it would work in this recipe.

Ingredients
1/4 cup sesame seeds
16oz (454g) bow-tie pasta
1/4 cup (60mL) vegetable oil
1/3 cup (80mL) soy sauce
1/3 cup (80mL) rice vinegar
1 tsp sesame oil
3 tbsp sugar
1/2 tsp ground ginger
1/4 tsp ground black pepper
2 cups shredded, cooked chicken
1/3 cup chopped green onion
1-2 cups steamed veggies, cut into bite-size pieces (I like snow peas, broccoli, and carrots)

Instructions

Spread sesame seeds in a dry pan and toast on low heat until fragrant. Be careful not to let them burn.

Cook pasta as directed on package and drain.

Whisk together oil, soy sauce, rice vinegar, sesame oil, sugar, ginger, and pepper together and pour over pasta. Mix in chicken, green onion, and veggies. Sprinkle with sesame seeds.

This pasta salad is good hot or at room temperature. If you can give it a little time to marinate, it’s even better, as the pasta soaks up more of the dressing.