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| Gregor's Japanese Potstickers |
| Author: Gregor |
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Time:
max 35 Minutes
Difficulty:
Moderate
Serving Size:
Serves 8 to 10 people. Appetizer mainly.
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Description
These are mostly known as Gyoza. It actually came from China but this recipe is primarily used by the Japanese. Thats why it's called, Japanese Potstickers.
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| Ingredients |
- * 1/2 pound ground pork (1 cup)
- * 3/4 cup shredded Napa cabbage
- * 1 green onion, diced
- * 2 teaspoons minced ginger
- * 1 egg, lightly beaten
- * 1 tablespoon soy sauce
- * 1/4 teaspoon hot chili oil, or to taste
- * 1/4 teaspoon sesame oil
- * 2 tablespoons vegetable oil for frying, or as needed
- * 30 gyoza wrappers, or as many as needed
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| Preparation |
- No real preparation needed. Just follow the recipe and then cook. Piece of cake.
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| Instructions |
- Yes, SALTED WATER. Most any regular cooking salt will do.
- Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.
- In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.
- Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.
- To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.
- Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings.
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Gregor's Japanese Potstickers |
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06-12-2008, 07:16 PM
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OWS TF2 Member and OWS Guild Member
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Join Date: May 2008
Location: Indianapolis
Posts: 29
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Gregor's Japanese Potstickers
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Yes, SALTED WATER. Most any regular cooking salt will do.
Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.
In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.
Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.
To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.
Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings.
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06-13-2008, 07:39 AM
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Sr. Admin & Head Recruit Admin
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Thanks for sharing man!
__________________
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