The Secret To Perfect Gyoza N Pot Stickers Recipes

BEEF POT STICKERS RECIPE

Steps:

• In a large mixing bow, combine the ground beef, carrot, onion, garlic, black pepper, cornstarch, soy sauce, and sesame oil. Mix everything together.
• Place a scant tablespoon of filling into the center the wrapper. Dab your finger in warm water and drag it across two edges of the wrapper. fold over and press to seal. Then, using a fork, crimp the edge so that the wrapper really sticks together (this eliminates the need to pleat the edges). Repeat with remaining ingredients.
• Place a large skillet over medium-high heat and or vegetable oil. SEE NOTES if your using a smaller pan. When the oil is hot add the prepared gyoza and fry both sides until brown. Once they're cooked on both sides, add the water, soy sauce and sesame oil to the pan. Cover and reduce heat to medium-low. Steam for about 5 minutes. Serve with rice and vegetables, garnish with sesame seeds and sliced green onions, if desired.

GYOZA (JAPANESE POTSTICKERS)

Steps:

• Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
• Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
• Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
• Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

PORK POT STICKERS: GYOZA

Steps:

• Boil wonton skins in a large pot of water until al dente and drain well, Lay the wonton skins out on a waxed paper surface.
• Heat the oil in a deep fryer to 375 degrees F or as instructed by the manufacturer for similar foods.
• Heat the grape seed oil in a skillet over medium-high heat until it shimmers, add the pork and season with salt and pepper. Cook until it begins to brown, stirring often. Spoon off any excess fat from the pan and add the scallions, ginger, and soy sauce. Cook until flavors are well integrated. Remove from heat and let rest.
• Create a slurry in a small bowl by gradually whisking 2 tablespoons water into the cornstarch.
• Spoon 1 teaspoon of the cooked pork mixture onto each of the wontons. Fold each over to enclose and seal the edges shut with the cornstarch slurry.
• Add the filled wontons to the basket of a deep fryer in batches to keep them from being overcrowded and possibly sticking together. Fry for 2 to 3 minutes until golden brown and drain on paper towels.
• Serve warm with soy sauce.

GYOZA ( POT STICKERS)

Steps:

• While still mostly frozen, and using a very sharp knife, mince the pork loin until it resembles ground pork.
• In a medium mixing bowl mix all ingredients until thoroughly combined.
• On a dry surface lay out a Gyoza wrapper and place a teaspoonful of pork mixture in the center. Wet just the tip of your finger and run around the edge of the wrapper. Fold over and pinch the sides together so it looks like a semi-circle.
• Repeat until the pork mixture is gone.
• In a large non-stick frying pan with a lid (I use a 4 1/2 quart Sauteusse)heat a teaspoonful of oil and place 10-12 gyoza in the pan.
• Cook for two minutes without touching them.
• Pour a half cup of water into the pan and cover immediately.
• Cook for 5-7 minutes, undisturbed, or until all water is gone.
• Remove from pan with tongs.
• Repeat with rest of gyoza.

THE SECRET TO PERFECT GYOZA N POT STICKERS

Steps:

• First combine the meat and the seasonings. Mix it with your HANDS. This is important. Then add in the rest of the vegetables. Mix it very very well WITH YOUR HANDS till it changes texture and cannot fall apart.
• Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
• Put the gyozas into a pan and fill the pan with BOILING WATER. The water must come up to half the height of the gyozas and no higher or lower. Cover and let boil/steam for 3 minutes EXACTLY.
• Open the lid and drain off excess water. Add vegetable oil and let it fry for only 1 and a half minutes. No longer, no shorter.
• Remove and serve :D.