Gyoza/煎饺

This is one of those dishes that looks very easy, but actually, it takes a lot of work. I made them from scratch, even the wrappers, but I highly recommend not to make the wrapper if this is your first time making them, they take forever to make, there will be videos telling you that it easy, but just buy the store made ones, they are not that bad. However, if you are a seasoned dumpling maker, go ahead and make the wrappers yourself! This recipe makes about 30 to 40 dumplings depends on size.

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You’ll need these for the wrapper:

  • 2 cups all-purpose flour (plus some extra for dusting & kneading)
  • 1/2 teaspoon salt
  • 2/3 cup hot water

You’ll need these for the filling:

  • 1 lb ground beef (or any meat you like, chicken, pork, mutton all works, just need to make sure they have around 80% lean)
  • 2 large bok choy (or 1/3 of a napa cabbage), chopped
  • 2 tbsp green onion, chopped
  • 1 tbsp cilantro, chopped
  • 2 egg
  • 2 tbsp soy sauce

How to make them:

  1. Mix the flour with salt, then add the hot water, mix the dough using a spatula or better, chopsticks, when the dough is roughly mixed, let it chill for 10 to 15 min, then knead it for about 2 min. Let the dough rest for about 20 min for the gluten to develop, then roll it out and cut them into about 30 to 40 equal sized dough balls.
  2. Chop the bok choy (or napa cabbage), green onion, and cilantro, add some salt and let it sit for about 1/2 hour, then place them in a tea towel and squeeze out as much water as possible, by doing this, the potstickers will have a very crispy bottom
  3. Mix them with egg and beef, add the soy sauce and salt, if the mixture seems a little too dry, add an extra tbsp of oil
  4. Place them in wrappers (this usually is the hardest part), and fold them. the simplest way to do this is to put a little ball of meat in the center, brush the edge of the wrap with some water, fold it, and squeeze the edges together. Or, make it fancier by making little folds around it. You can also watch some videos, but the look doesn’t really matter
  5. Place them in a hot pan with a thin layer of oil over medium-high heat, fry them for about 3 min or until golden brown on the bottom
  6. Add 1/4 cup of water, keep the lid on and steam it for about 5 min
  7. You can sever them with some sauce, a classic one would be some aged dark rice vinegar (Highly recommend Chinkiang Vinegar), or a mix of soy sauce, sugar and sesame oil

You might ask, why don’t I just buy them at Trader Joe’s, it’s only 3.99 and I don’t have to do any work. Well, you are missing the point of home cooking. Yes, this takes some time and skills, but this is a perfect meal to cook with some friends or family, it brings people together, and that, for me, represents what home cooking is all about.

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Author: Yusen Ye

Do you like food? Me too, I fucking love food. A college student/trained saucier trying to figure out how to cook easy & delicious food!

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