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HOW TO MAKE GYOZA APPETIZER

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Ingredients

For this appetizer dish, we are making chicken and vege gyoza, and you will need:

one half pound of ground chicken,

1 cup shredded cabbage,

1 teaspoon grated daikon,

1 teaspoon grated ginger or minced ginger,

1 tablespoon finely chopped green onion,

1 teaspoon gyoza dipping sauce,

1 tablespoon sesame oil,

1/8 teaspoon salt, 1/8 pepper,

6 tablespoons canola oil, (for pan frying the gyoza)

30 gyoza round wraps.

BUY THE GROUND CHICKEN

You can buy the ground chicken at most grocery stores, usually labelled as ground chicken for about $6 per pound. You will need one half pound.

BUY THE OILS AND DIPPING SAUCES

Gyoza dipping sauce- can be bought at Asian grocery store, about $4-5 for a bottle. Grocery stores usually do not sell it.

Sesame oil usually can buy at grocery stores, if not, Asian grocers sell it; few brand choices, usually a bottle costing $3-5 is all that is needed.

WHERE TO BUY VEGE INGREDIENTS

Cabbage and green onions can be bought at local grocery store.
Small jar of minced garlic buy at grocery store or walmart. Ginger is available at all grocery stores, just buy a chunk and grate it, or you can also use the minced ginger, usually sold in a small bottle.
Daikon is Japanese radish, some grocery stores sell it, and Asian grocers that sell fresh vegetables, also sell it. Like ginger, just grate it.

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THE DUMPLINGS WRAPS

The dumplings wraps are usually sold frozen at the Asian grocer, and they are already sliced. A package has about 100 wraps for about $4-5. Ask for round gyoza wraps for dumplings, or round wonton wraps. Just thaw them in fridge for a few hours then use a thin knife to nudge off how many you need.

MIX THE INGREDIENTS

Put the shredded cabbage in a bowl and add the daikon, ginger, green onion, gyoza dipping sauce, and sesame oil. Mix well together.

COOK THE CHICKEN

Fry the ground chicken in a frypan with a tablespoon canola oil. Use a fork to make it mushy like as it cooks. Add the salt and pepper to the chicken as it cooks. Add the cooked chicken to the cabbage mixture and mix all together.

ADD MIXTURE TO DUMPLING WRAP

The dumpling wrap used for gyoza is uaually round as shown in the photo. Put a wrap in your left hand (assuming your right handed), and use your right hand to dip your finger into a bowl of water, and add the water from your finger tip to the outside edge of the wrap.

Now add 1 tablespoon of mixture to the center of the wrap; bring the bottom of the wrap to the top of the wrap; and mush the two sides of the wrap together. Add more water if needed to help seal the wrap both sides.

PAN FRY THE DUMPLINGS

Once you have added the dumpling ingredients to each dumpling wrap; you then must fry the dumplings in the frypan. Cook in a couple tablespoons of canola or sesame oil, for about 2 minutes till browned, then other side till just lightly browned about 1 minute. Don't overcrowd the gyoza in the frypan; fry them in batches.

Add To Serving Dish and Garnish

Pour some gyoza dipping sauce into a small serving dish.
Add the dumplings to appetizer serving dish.
Add the garnish of parsley, or Japanese shiso, bamboo leaves, spinach leaves, or any green leafy vege as you like.

Freshly made dumplings can be frozen.

Wine Selection

This recipe has varied ingredients; chicken, cabbage, ginger, salt, pepper, oils, and of course the wraps for the gyoza. The gyoza are a tad spicy but not hot; so we can choose from several wine types. A Riesling would go well, and a Chenin Blanc from Loire Valley France, or South Africa would be a good pairing.

And, if you prefer you can try a light bodied Rose wine or White Zinfandel(is Rose colored also) from California. These wines pair with foods that are a tad spicy. For white Zinfandel, Gallo White Zin is a good choice, light and fruity, medium body, and crisp, peach, strawberry notes. And, for the Rose wine, Jacobs Creek Petite Rose wine, light and fruity body, with red fruit, rose, and spicy notes.

FYI

If you don`t want to make your own dumplings, you can also buy pre made frozen dumplings (gyoza) in a variety of meat, fish, and vege combinations. Asian grocers usually sell them. Cost is about $7-9 for about one pound;20 - 25 dumplings. Popular are chicken, chicken and vege, shrimp, shrimp and vege, vege, pork and shrimp, shrimp, pork, and seaweed.

To cook them from frozen, simply place in frypan(frozen) with couple tablespoons sesame or canola oil and fry for about five minutes on medium heat till the dumpling is browned. You can also cook them with any broth or dashi stock.


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