When I was a little girl, my mother taught me how to make Chinese dumplings, or gyoza. These are a light, fresh Japanese version. You can find gyoza wrappers in many supermarkets or Asian grocery stores.
Recipe Ingredient Details:
1 1/2 cups finely chopped cabbage
5 medium-large shiitake mushrooms (stems removed and caps minced)
1 cup finely chopped nira (Chinese chives or garlic chives), or regular chives
2 scallions (minced)
Salt and freshly ground black pepper
40 round gyoza dumpling wrappers
4 tablespoons canola oil (divided)
4 cups boiling water (divided)
1/2 cup low-sodium soy sauce
1/2 cup brown rice vinegar
1 teaspoon hot pepper oil
To make dipping sauce, combine soy sauce, vinegar, and hot pepper oil in a small bowl or jar. Set aside until serving time.
Place cabbage, mushrooms, chives, and scallions in a large bowl. Season with several generous pinches of salt and grinds of pepper. Use your hands to blend ingredients together.
Fill a small bowl with cold water. Place 2 teaspoons cabbage mixture in the center of a gyoza wrapper. Lightly wet one finger in the water and trace around the inside of the gyoza wrapper; this makes it sticky enough to seal. Fold wrapper in half; gently press edges from right to left, pinching and folding every 1/4 inch to make a zigzag pattern. Repeat with remaining cabbage mixture and wrappers. Place completed dumplings crimped side up on a foil-lined baking sheet.
Heat a large, deep skillet with a lid over high heat and add 1 tablespoon of oil. When hot, reduce heat to medium-low and add 10 dumplings, crimped side up. Cook, uncovered, until lightly browned on the bottom, about 4 minutes. (Do not turn them over.) Pour 1 cup boiling water into the skillet. Cover and steam-cook dumplings over medium heat for 8–10 minutes, until tops are translucent and water is mostly evaporated. Transfer to a plate and keep hot. Repeat process with remaining dumplings, oil, and water.
Serve dumplings immediately, golden sides up. Set out small dishes filled with dipping sauce.
Recipe Additional Notes:
PER SERVING (1): 36 cal, 39% fat cal, 2g fat, 0g sat fat, 0mg chol, 0g protein, 5g carb, 0g fiber, 81mg sodium
Tue, 2006-12-19 14:14