Pork and Chive Gyoza
When I say I have therapeutic ‘me’ time while I’m cooking…making gyozas has got to be one of the top few most therapeutic for me. It’s a little like creating pockets of food origami. All pretty yet edible. Very satisfying on many levels.
Ok, to start things off, I bought a batch of horrible gyoza wrappers. It was frozen and some were totally stuck together after defrosting. Horrible. Ech. I could have made my own gyoza skins but I wasn’t mentally prepared for that…plus I had just paid good money for those wrappers, I wasn’t about to throw in the towel on them. So I persevered…and I’m glad to say I only lost 2 of them in the battle. However, you’ll notice a little french tip manicure look on them. Those were the frozen bits. Note to self: don’t ever buy frozen wrappers!
Dip a finger into some water and run that along the edges of the wrapper before pleating the wrapper from one side. Grab a little edge of the wrapper, make a little fold by pulling it towards the left.
To cook the dumplings, place the flat side down in a frying pan with a little bit of oil. Let the bottom of the dumplings brown. Turn the heat down if it gets too brown too quickly. The dumplings char quite easily.
Once the water is totally evaporated and the dumplings are all nicely steamed. Remove from heat, and start cooking the next batch. Or you could just start eating…
PORK AND CHIVE DUMPLINGS
Ingredients, makes about 22 dumplings
300g minced pork
2 cloves garlic, finely minced
100g chinese chives, chopped
light soy for seasoning
a light drizzle of sesame oil