01-26-2009, 03:52 PM
I was asked to post the recipes for the gyoza I brought to the meeting so here it is. If you have a tasty Japanese recipe please post it so we can all eat good foods.
Filling Ingredients
* 1 lb ground lean pork
* 1 tablespoon soy sauce
* 4 cloves garlic, minced
* 6 green onions, chopped
* 2-3 tablespoons fresh ginger, grated (I used the dry stuff)
* 1/4 medium cabbage, shredded
* 1 tablespoon mirin or sake
* 2 packages gyoza/wanton skins
Dipping Sauce (Doubled every thing when I made the sauce)
* 1/3 cup tahini (sesame paste)
* 1/3 cup rice vinegar
* 1/3 cup Japanese soy sauce
* 1/4 cup sugar or light corn syrup
* 1 1/2 tablespoons sesame oil
* 1 tablespoon fresh garlic, pressed or finely chopped
* 2-3 green onions, chopped
* 1 tablespoon chili oil
* 1/2 teaspoon szechwan pepper
(I was able to find szechwan chili paste so I added 1tbls 1/2 tsp of that. I think it works better!)
Directions
1. Mix all of the filing ingredients together.
2. Place 1/2 tablespoon into center of the gyoza/wanton wrappers.
3. Wet 1/2 the wrapper.
4. Then bring two of the oppisate corners together and press firmly together to form a triangle. Make sure to press out the air so that the wrapper is snugg around the filling or your gyoza will explode when you cook it.
5. Crimp edges of the gyoza with a fork.
If you want you can now freeze some of the gyoza if you don't wish to cook all of them.
6. Bring pot of water (or broth if you want to use it) to a rolling boil. Place few drops of oil in water to keep it from frothing up when you add the gyoza)
7. Add the gyoza to the water a few at a time (I do 5 at a time so the don't stick together)
8. When the gyoza float to the surface of the water and stay floating remove them from the post and place them on a pan lined with plastic wrap or wax paper (if you have your pan ready you can shake off some of the water and go ahead and place it in pan)
9. Once your gyoza are all finished boiling heat a non-stick pan.
10. Brown the gyoza on each side.
11. Once finished browning serve and enjoy.
To make sauce simply mix ingredients in blender and blend till smooth.
hope y'all enjoy
Kushi-dango
Ingredients:
* 1 cup glutinous-rice flour
* 3/4 cup warm water
* 1/4 cup sugar
For Sauce:
* 3/4-1 cup water
* 1/2 cup sugar
* 2 tablespoons soy sauce
* 1 1/2 tablespoons potato starch or cornstarch
* 1 1/2 tablespoons water
Directions:
1. Put rice flour and 1/2 cup sugar in a bowl and slowly add warm water in increments till a soft dough.
2. Knead the dough well.
3. Make small round dumplings.
4. Place the dumplings in a steamer and steam them on high heat for 10 - 15 minute
5. Mix water, sugar, and soy sauce in a pan and put it on medium heat.
6. Mix the water and potato starch in a cup and set aside.
7. When the sauce boils, add the starch mixture and mix quickly remove from heat.
8. Brown Dumplings in pan.
9. Serve and enjoy
Filling Ingredients
* 1 lb ground lean pork
* 1 tablespoon soy sauce
* 4 cloves garlic, minced
* 6 green onions, chopped
* 2-3 tablespoons fresh ginger, grated (I used the dry stuff)
* 1/4 medium cabbage, shredded
* 1 tablespoon mirin or sake
* 2 packages gyoza/wanton skins
Dipping Sauce (Doubled every thing when I made the sauce)
* 1/3 cup tahini (sesame paste)
* 1/3 cup rice vinegar
* 1/3 cup Japanese soy sauce
* 1/4 cup sugar or light corn syrup
* 1 1/2 tablespoons sesame oil
* 1 tablespoon fresh garlic, pressed or finely chopped
* 2-3 green onions, chopped
* 1 tablespoon chili oil
* 1/2 teaspoon szechwan pepper
(I was able to find szechwan chili paste so I added 1tbls 1/2 tsp of that. I think it works better!)
Directions
1. Mix all of the filing ingredients together.
2. Place 1/2 tablespoon into center of the gyoza/wanton wrappers.
3. Wet 1/2 the wrapper.
4. Then bring two of the oppisate corners together and press firmly together to form a triangle. Make sure to press out the air so that the wrapper is snugg around the filling or your gyoza will explode when you cook it.
5. Crimp edges of the gyoza with a fork.
If you want you can now freeze some of the gyoza if you don't wish to cook all of them.
6. Bring pot of water (or broth if you want to use it) to a rolling boil. Place few drops of oil in water to keep it from frothing up when you add the gyoza)
7. Add the gyoza to the water a few at a time (I do 5 at a time so the don't stick together)
8. When the gyoza float to the surface of the water and stay floating remove them from the post and place them on a pan lined with plastic wrap or wax paper (if you have your pan ready you can shake off some of the water and go ahead and place it in pan)
9. Once your gyoza are all finished boiling heat a non-stick pan.
10. Brown the gyoza on each side.
11. Once finished browning serve and enjoy.
To make sauce simply mix ingredients in blender and blend till smooth.
hope y'all enjoy
Kushi-dango
Ingredients:
* 1 cup glutinous-rice flour
* 3/4 cup warm water
* 1/4 cup sugar
For Sauce:
* 3/4-1 cup water
* 1/2 cup sugar
* 2 tablespoons soy sauce
* 1 1/2 tablespoons potato starch or cornstarch
* 1 1/2 tablespoons water
Directions:
1. Put rice flour and 1/2 cup sugar in a bowl and slowly add warm water in increments till a soft dough.
2. Knead the dough well.
3. Make small round dumplings.
4. Place the dumplings in a steamer and steam them on high heat for 10 - 15 minute
5. Mix water, sugar, and soy sauce in a pan and put it on medium heat.
6. Mix the water and potato starch in a cup and set aside.
7. When the sauce boils, add the starch mixture and mix quickly remove from heat.
8. Brown Dumplings in pan.
9. Serve and enjoy
