Skill required: Confident Beginner
40-50 gyoza skins
1 lb. ground pork (or any ground meat)
3 scallions, minced
1 garlic clove, minced
1 carrot, finely grated (use a microplane zester)
4 nappa cabbage leaves, blanched, drained, shredded, and minced
1 egg
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon chili oil
1/4 teaspoon sesame oil
2-3 cups chicken stock
vegetable/peanut oil
1. In a medium mixing bowl mix all ingredients (except the skins) until thoroughly combined.
2. On a dry surface lay out a Gyoza wrapper and place a teaspoonful of pork mixture in the center.
3. Wet just the tip of your finger and run around the edge of the wrapper.
4. Fold over and pinch the sides together accordion style, or just fold into a semi-circle, whatever works for you.
5. Repeat until the pork mixture is gone.
6. In a large frying pan with a lid (I use a 4 1/2 quart Sauteusse)heat a drizzle of vegetable/peanut oil and place 10-12 gyoza in the pan.
7. Cook undisturbed for 2 minutes, really let them stick to the pan.
8. Then pour in 1/2 cup chicken stock and cover with lid immediately. Allow to cook 5 minutes, or until most liquid is absorbed.
9. Remove from pan and keep in a warmed oven. Repeat with remaining jiaozi. Serve immediately with dipping sauce and steamed rice.
Dipping Sauce
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon dry sherry
1/4 teaspoon sesame oil
1 scallion, minced
In a small dish mix together all ingredients for dipping sauce, set aside.
Note: You can make the jiaoza right up until the cooking process, freeze them in a single layer on a baking sheet, toss them in a bag and freeze for up to two months. Pull them out and add a minute to undisturbed cooking time, and two minutes to the steam time and you've got a near instant weeknight meal or appetizers for guests.
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