Pork Gyoza
Photo: Adryan R. Villanueva, CC BY-SA 4.0
Gyoza are the Japanese take on Chinese potsticker dumplings, and the pleasure is in the contrast between a crisp, browned bottom and a juicy pork filling. Here the meat is seasoned with mustard, soy sauce and minced green onion, pepper or chili. The dumplings are fried until they stick, then steamed in the same covered pan. Freeze a batch for later and serve with a choice of dipping sauces.
Instructions
Mix the pork, mustard, soy sauce and minced vegetables together with clean hands until evenly combined. Keep the dumpling skins under a damp tea towel or paper towel so they do not dry out while you work.
Spoon about ½ to 1 tsp of filling into the center of a wrapper. Dampen half of the wrapper's edge, fold it over the filling so the wet and dry edges meet, and crimp firmly to seal.
Cook the dumplings right away, or freeze them and keep them frozen for up to six months.
Heat a heavy frying pan, not a non-stick one, over medium to medium-high heat and brush it lightly with vegetable oil. Add 8 to 10 dumplings without crowding the pan.
Leave the dumplings alone for at least 2 minutes. They will sizzle and pop, and they are ready to move on once they have stuck to the pan and the bottoms, especially near the edges, have browned.
Pour in about ⅓ cup of stock, broth or water, enough to reach ⅛ to ¼ inch deep, and cover with a tight lid. Cook until the liquid has turned completely to steam, about 2 minutes. You may need to adjust the amount of liquid to suit your pan.
Lift the dumplings out carefully and serve hot with the dipping sauces.
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