Gyoza Pan-Fried Dumplings

I don't know if you noticed, but I don't make much Asian food around here (remember Project Food Blog?). That's not because I don't like it, I just get a little intimidated by it and don't know where to get reliable recipes. I've made a few Asian items- classic Kung-Pao Chicken, Lighter Sesame Chicken, Beef & Broccoli- but that's where it ends around here. I need a mentor or something, seriously!

Dumplings are one of my favorite Asian items. I love ordering them as a treat when we go out, but I'm also a big fan of frozen dumplings- Trader Joe's gyoza dumplings are an old favorite. I guess what intimidated me most about making them at home was the pleating process. When I actually gave it a try, it was easy to get the hang of (after a few initial mess-ups, of course). The only other challenge was making sure they didn't stick to the pan. I usually try to limit the amount of oil I use in a recipe, but this is one of those instances where I made sure to have a generous amount of oil in the pan.

I also love the fact that these dumplings can be frozen and cooked directly from the freezer- my favorite type of freezer recipe! You can just pull them out and prepare the same way you would if they were fresh. This recipe would be a great addition to your next freezer cooking day. I think I'll be adding it to my list of freezer favorites.

Learn a lesson from me and don't be intimidated! Try these out soon.

Gyoza Pan-Fried Dumplings
via Amy Kaneko's Let's Cook Japanese Food!

Ingredients:

• 1/2 pound napa or green head cabbage, shredded and then finely chopped and squeezed between paper towels to remove excess moisture
• 3/4 pound ground pork
• 2 green onions, including green tops, minced
• 3 fresh shiitake mushrooms, stems discarded and caps minced
• 1/2 bunch fresh chives, minced
• 1 teaspoon peeled and grated fresh ginger
• 1 teaspoon minced garlic
• 1 tablespoon sesame oil
• 1 tablespoon sake
• 1 teaspoon soy sauce
• About 50 round gyoza or other Asian dumpling wrappers, each about 3 inches in diameter (the thinnest ones you can find)
• 1 tablespoon canola oil or other neutral oil and 1 tablespoon sesame oil for cooking each batch
• 2 tablespoons water for cooking each batch
• soy sauce, rice vinegar and/or hot chili oil for dipping

To make the filling- in a large bowl, combine the cabbage, pork, green onions, mushrooms, chives, ginger, garlic, sesame oil, sake, and soy sauce.  Using your hands, mix together just until thoroughly combined.  Avoid handling the filling to much.

Place the stack of wrappers on a work surface and keep covered with a clean, damp kitchen towel or paper towel to prevent them from drying out.  Holding a wrapper on the palm of one hand, place about 1 teaspoon of the filling in the center of the wrapper.  With a fingertip, swipe one-half of the edge of the wrapper with a little water, and then fold over the other edge to meet the dampened edge, enclosing the filling and pinching to seal securely.  With your fingers, make 3 or 4 evenly spaced pleats along the sealed edge and place the dumpling, flat side down (the opposite of the pleats) on a sheet of waxed paper.  Repeat until all the filling has been used up.  (At this point, you can freeze them on a rimmed baking sheet, place in the freezer, and then transfer the frozen dumplings to a zippered plastic bag and return to the freezer for up to 1 month.  Cook them directly from the freezer, allowing a few minutes longer cooking time when the pan is covered.)

To cook the dumplings, heat a frying pan over high heat.  When the pan is hot, add the canola and sesame oils, swirl to coat the bottom of the pan with the oils, and allow them to heat.  When a drop of water flicked into the pan sizzles instantly, arrange about 12 dumplings in the pan, lining them up neatly and placing them flat side down and pleated edge up.  Cook undisturbed until the bottoms are lightly browned, about 3 minutes.  Add the water, then immediately cover the pan, reduce the heat to medium-high, and cook for 5 minutes.  Uncover and cook for a few minutes longer until all the water has evaporated and the dumplings are dark brown and a little crusty on the bottom.

To serve, slide a spatula under the dumplings, being careful not to tear the wrappers, and flip them browned-side up onto a large plate or platter, still lined up.  For the dipping sauce, set out containers of soy sauce, vinegar and hot chili oil.  Provide each diner with a small dipping bowl to assemble a dip to taste.