Chinese Pork and Shrimp Gyoza (Jiaozi)

20130716-141022.jpg Mmm this 5 star gyoza/pot stickers recipe makes delicious appetizers! They were a big hit when I had company over! If you make the dough wrappers by hand they are a bit time consuming, but if you buy premade wrappers at the store you can whip these up in minutes!

    Ingredients

For the homemade dough wrappers:
  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading
For the filling:
  • 2 cups finely chopped napa cabbage or white/crispy part of lettuce
  • 2 tsp Kosher salt
  • 12 oz. ground pork
  • 8 oz. peeled, deveined shrimp, coarsely chopped
  • 3 medium scallions, thinly sliced
  • 3 large cloves garlic, minced
  • 2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
  • 1-1/2 Tbs. grated fresh ginger or 2 tsp ground ginger
  • 1 Tbs. soy sauce
  • 2 tsp. toasted Asian sesame oil
  • 1/2 tsp. granulated sugar
  • Freshly ground black pepper

Directions

Begin the filling first!

In a large bowl, toss the cabbage (or lettuce) with 2 tsp. salt and set aside for 30 minutes to shed moisture. Wring out in a clean kitchen towel to extract as much liquid as possible.

In the mean time, make the homemade dough:

Put the flour in a medium bowl. Make a well, add 1/2 cup water, and stir first with a spoon and then your hand. If the dough remains in shreds, sprinkle in additional water, a teaspoon at a time, until it begins to stick together. Don’t add too much water or the dough will be difficult to work.

Lightly dust a clean, dry surface with flour to knead the dough on for 5 minutes to form a smooth, firm, elastic ball.  The dough should not be sticky and should bounce back when pressed with a fingertip. Divide in half with a knife and roll into two 6-inch logs. Sprinkle each log evenly with flour, cover with plastic wrap and let rest for at least 30 minutes at room temperature before rolling and filling.

In the mean time, prepare the rest of the filling:

After wringing out the cabbage, add to the large bowl the pork, shrimp, scallions, garlic, Shaoxing, ginger, soy sauce, sesame oil, sugar, and 1/4 tsp. pepper. Stir until well mixed. Refrigerate for at least 20 minutes.

Cut and roll the dough:
Tip:

If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. If you’re filling all the dumplings yourself, it’s best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.

Cut each log in half crosswise. Cut each half crosswise into thirds, and then slice each of those pieces into three even coins. You should have 36 pieces of equal size. Toss the pieces in flour to coat evenly and then cover with plastic wrap so they don’t dry out.

Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center. Do NOT stack on top of each other.

Fill and shape the dumplings:

Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half and make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.

Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer on a large serving platter or plates without touching so they don’t stick together. Keep covered so they don’t dry out.

To cook…

Heat 2 Tbs. vegetable oil in a heavy-duty 10- or 12-inch skillet over medium-high heat until shimmering. Working quickly and in batches if necessary (adding more oil for the second batch if needed), arrange the dumplings belly side down in concentric circles starting from the outer edge. Cook until golden brown on the bottom, 1 to 2 minutes. Pour in about 1/2 cup water or enough to come about a third of the way up the sides of the dumplings, bring to a boil, cover, and cook until all of the water has been absorbed, 2 to 3 minutes. Remove the lid, reduce the heat to medium, and continue cooking just until the dumplings are dry and crisp on the bottom, 1 to 2 minutes. Loosen the dumplings from the pan with a spatula. Invert the pan over a plate to flip the dumplings, browned side up, onto the plate (or transfer with a spatula). Serve immediately with your choice of dipping sauce.

Make Ahead Tips

The dough can be covered with plastic and refrigerated for up to 8 hours. If refrigerated, return to room temperature before rolling. The filling can also be made up to 8 hours ahead and refrigerated. Filled, shaped dumplings may be covered and refrigerated for up to 4 hours or frozen for up to three months. To freeze, arrange just-formed dumplings in a single layer on lightly floured baking sheets and freeze for at least four hours. Once they are frozen through, tranfer the dumplings to freezer storage bags. The dumplings can be boiled or pan-fried directly from the freezer; simply increase the cooking time by three to four minutes.

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