Asian Dumpling Party!

A Gyoza Party!

Recently my daughter hosted a Gyoza Party (Gyoza is the Japanese word/style) and I cannot think of a better way to party with friends! I encourage everyone to both young and old to host this sort of fun event! I’d so much rather see my kids cooking in a home with friends than in a bar or nightclub!

Gyoza or Asian Dumplings do take a little time and effort to make, but making them with friends is half the fun! If time is short, we have ready to cook dumplings in our frozen appetizer case at Tony’s.

The Filling

Generally a combination of ground pork, poultry and/or minced shrimp and vegetables such as mushrooms, carrots, onions, water chestnuts, etc.; they’re simply mixed together like a meatloaf. Before wrapping I like to fry a tablespoon or so of the filling and taste to verify seasonings. Asian Dumplings are typically flavor packed, so sampling the filling fist is key!

Shiho-chan and Stephanie got a head start on chopping, kindly recording the recipe for me as they went along.

The Wrappers

Round wrappers are the best for Gyoza and Asian Dumplings. Generally they come in two thicknesses; thinner ones are most commonly used for soups and thicker ones for Pot Stickers, but either will do so don’t stress over it.  The wrappers and the dumplings freeze well so get plenty!

Folding or Wrapping Asian Dumplings

This part takes a little practice, but once you get the hang of it they go pretty fast.  Actually, learning how is a lot of fun and sure to keep everyone laughing.  We’ll sit around the table and make them together as a group, a wonderful way to involve your guests! A dusting of cornstarch will help keep them from sticking together.  Watch the short video below for step-by-step tips from an expert.

Making dumplings is half the fun!

Cooking ‘Pot Sticker Style

Asian Dumplings can be cooked in soups, steamed or deep fried, but I prefer them done ‘Pot Sticker Style’; browned on the bottom and then steamed with stock to finish cooking.Start by preheating a large, heavy pan with a lid over medium-high heat, drizzle with oil, and add the dumplings.  Sauté/fry the dumplings until they are nice brown on the bottom, shaking the pan a couple times to assure they don’t stick, and then add a good splash of water or stock (about a half cup) and cover and steam finish cooking the inside and top.  If extra crunch is desired, brown a couple more minutes after the water evaporates.

Gyoza/ Dumplings freeze great, just pack them in an airtight container. When it comes time to cook, do not thaw, they work far better cooked from frozen.

Stephanie’s Japanese Gyoza Recipe

This is my daughter’s personal recipe, Japanese style is usually served dipped in a combination of Japanese vinegar, soy sauce and perhaps a little hot chile oil.

12 oz (.65 LBS) Bean Sprouts
4 oz (.25 LBS) green onions, finely chopped
1.5 LBS Ground Pork
2 TBS sesame oil
1 TBS minced garlic
1.5 TBS minced ginger
2-3 large pinches of kosher salt, to taste
2 pinches black pepper, to taste

Putting it together!

Chop bean sprouts finely, rinse well and spin or towel dry, then wrap in a towel and squeeze as much moisture out as possible.  Add to bowl with remaining ingredients and stir well by hand to combine.  Make a little patty with about 1 TBS of the mixture and fry in a pan, taste and adjust seasonings to taste.

Wrap in round dumpling wrappers and cook immediately or freeze for later use (can be fried as Pot Stickerss, boiled in water or added to a soup).  If frozen, do not thaw before cooking.

My sweet little Gyoza Girl makes a mean dumpling!

Kimchi Cheese Gyoza

This fun style is my daughter’s concoction and originates from Japan.

1 LB Kimchi, finely chopped
1 LB ground pork
½ LB (to taste) cheddar, or your favorite, ¼-½” cubes
½ TBS sesame oil
1 pinch black pepper
1 pinch kosher salt
½ TBS minced ginger
1/2 TBS minced garlic

Putting it together!

Chop kimchi finely and combine with remaining ingredients, mixing well by hand.  Make a patty with about 1 TBS of the mix and fry, taste and adjusting seasoning as you like it.

Wrap in round dumpling wrappers and cook immediately or freeze for later use (can be fried as Pot Stickerss, boiled in water or added to a soup).  If frozen, do not thaw before cooking.

Kimchee Cheese Gyoza Pot Stickers

Chinese Pot Stickers

This is a classic Chinese recipe packed with flavor and texture, I suggest dipping them in a combination of soy sauce and hot chile oil, Chinese red vinegar, soy sauce and hot chile oil is also very common.

1/2 LB ground pork
6 oz. raw shrimp – raw, peeled, deveined and minced
2 TBS Shao Xing (Chinese Cooking Wine, Sherry or Sake)
1 tsp More Than Gourmet brand concentrated chicken stock
1 TBS fresh grated ginger (2 TBS if packaged rather than
fresh)
1 clove garlic, finely minced
1 TBS cornstarch
½ tsp kosher salt
½ tsp sugar
1/4 cup celery, minced
1/4 cup carrots, minced
1/16 tsp white pepper
1/4 cup green onions, minced
1/4 cup water chestnuts, minced
1 cup shiitake mushrooms, minced
Round wonton/dumpling wrappers
Canola oil
Water or stock, as needed

Putting it together!

Combine pork, shrimp, wine, concentrated stock, ginger, garlic, cornstarch, salt, sugar and white pepper; blend together by hand.

Chop next set of ingredients (veggies) finely and toss into bowl with seasoned pork and shrimp, blending well by hand.  Keep refrigerated until read to use.Wrap dumpling by technique in video above, or as follows… Shingle/stack three wonton wrappers, overlapping by about 1/2 inch. Brush water over the top edge of wonton wrappers.  Take a small spoonful of wonton filling and place it in the center of a single wrapper. Pick up and fold in half, and with

Shingle/stack three wonton wrappers, overlapping by about 1/2 inch. Brush water over the top edge of wonton wrappers.  Take a small spoonful of wonton filling and place it in the center of a single wrapper. Pick up and fold in half, and with left index finger and thumb, pinch the two halved together, but don’t let go.

With your right index finger and thumb, fold a pleat towards your left thumb, then press down – repeat until the right side is sealed – this will cause the wonton to form a crescent shape.  Set aside until they are all done.

Heat a large and heavy pan over medium high heat, add a drizzle of cooking oil and fill with wontons, not touching.  Cook until brown, add a heavy splash of water or stock and cover, steaming until done – 3-4 minutes. Serve with dipping sauce of your choice; I suggest soy sauce blended with plenty of Chinese Hot Chile oil.

Variations: Fresh minced cilantro leaves, Asian Nira or Nipa (similar to a scallion, but much stronger in flavor.