Good things to eat

As we get closer to the holidays I am still on the quest for interesting party snacks.

The Chef suggested we make some home made “Gyoza”.   Or as I would know it as an Asian dumpling type thing.

I was willing to give it a try.  But let me warn you right off the top, these babies are pretty labour intensive and instead of them being a party snack, I would suggest having a gyoza making party! Because if you had a production line full of friends to help with this, it would make it SO much easier.

Let’s start with the filling.  Keep in mind, these can be made with pork, chicken, shrimp or completely vegetarian ( maybe even vegan if you check what’s in your won ton wrappers! )

In fact, the Chef informs me that you could even make dessert versions with mascarpone cheese and strawberries and the like!

They are a versatile snack.  But a lot of work.

Here is what we used for this batch, but feel free to substitute as needed.

  • ground raw pork
  • finely minced red onion
  • shredded carrot
  • shredded cabbage
  • finely minced garlic
  • finely minced ginger
  • soya sauce
  • white/black sesame seeds
  • raw egg

In a large skillet start with the pork and cook till almost completely done , then add all of the other ingredients except the egg.   Once all the vegetables are cooked, crack in the egg and mix it in well.  This will help hold the filling together.

Let it cool down so it will be easy to work with.

Now it is production line time!   Get everything set up to save time. 

  • Have baking sheets lined with parchment paper
  • Round won ton wrappers
  • a bowl or glass of water
  • filling mixture
  • dumpling press

The dumpling press is my new favorite toy!  Boy do I wish I had THIS baby when I was making my empanadasWould have made life SO much easier!

Dumpling press

I found this at a local hardware store for $3.00.  If you see one, pick it up.  You will love it.

So here we go.   Lay down the won ton wrapper.

Dip your finger in the water and wet the outside ring of the wrapper so it will stick together.

Add a bit of filling.  You will have to experiment until you get the exact right amount that works best.

Place with won ton wrapper full of filling on the dumpling maker.

Squeeze shut.

Open again and carefully peel the dumpling out of the mould and place on the parchment lined baking sheet.

Repeat.  ( you can see now why having a production line for this activity would help!!)

Make sure you keep the surface of your dumpling press dry by wiping it off after every few dumplings, otherwise things will start to stick.

When the tray is full put it in the freezer.   Even if you are going to be eating them soon.  This will help them keep their shape when cooking or once totally frozen you can bag them up and use them later!

So, now to cook them.

First we will boil them in a pot of water.  But only a few at a time because if they touch, they will stick!  So, boil a few and wait till they come to the surface then fish them out.

Dry them, and then into the frying pan, cook on both sides till they are a bit crispy and brown.   Same thing, only a few at a time so they don’t stick!

Then they are ready to eat!

A little dipping sauce and you are good to go!!

Gyoza with dipping sauce



Comments on: "Gyoza – not just a party snack" (2)

  1. Wow!

  2. […] click here   for the gyoza […]

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