Gyoza (Japanese dumplings) with dipping sauce
Gyoza is derived from Chinese dumplings (Jiaozi) which are also referred to as pot stickers. I like the Japanese variety much more, because the dough is thinner and gyoza has a garlic flavor. I first had the opportunity to try Gyoza while I was in Kamchatka, Russia doing business. The Japanese have a large presence there and a nice Japanese restaurant. The Russians also serve something similar called pilmeni.
Ingredients (serves 5):
- 2 tablespoons – sesame seed oil
- ½ -- cabbage head, finely chopped
- ¼ -- onion, chopped
- 2 cloves – garlic, mined
- 2 tablespoons – ginger, minced
- 1 – small carrot, finely chopped
- 1 pound – ground pork
- 2 – large eggs
- Salt and pepper to taste
- About 60 4 x 4-inch squares of thin dough (run the dough through the Kitchen aid noodle press or similar device to make the dough thin – a setting of at least 6 on a Kitchen aid press) (see the photo below). You can use a package of wonton wrappers but these are rather thick and inferior to homemade dough.
- 2 tablespoons – butter for each batch (you will probably do two batches)
- ¼ cup – water for each batch
- ½ cup – soy sauce
- 2 tablespoons – sesame seed oil
- 2 – green onions, chopped
- ½ cup – rice vinegar
Using fresh dough to wrap the gyoza
Heat the sesame seed oil in a large skillet or wok over medium high heat. Add the cabbage, onion, garlic, ginger, and carrot and cook until cabbage wilts and is soft, stirring periodically. Mix the pork and eggs and then add to the skillet breaking up the pork as it cooks. Once the pork has browned remove it from the heat.
Place approximately one tablespoons of the cabbage and pork mixture in the center of each 4-inch dough square (wrapper). Fold the wrappers in half over the filling and seal the edges by crimping the edges with a fork. You can also add egg white on the edges of the wrap before you crimp to make a stronger seal.
Melt the butter in the skillet over medium heat and cook the gyoza approximately 1 minute on each side, until lightly browned. Place the water into the skillet and reduce the heat. Cover and steam the gyoza until the water is gone.
Gyoza cooking in the pan.
In a small bowl, mix the soy sauce, sesame seed oil, green onions, and rice vinegar. Sever the gyoza with the dipping sauce.
Ready to serve.
Just went to Ryowa in Berkeley and I must say it was probably the worst ramen I have ever had.Let's start with the seicrve. It was cheerful and the waiter honestly seemed to be trying his best, but he just wasn't very good. The ramen took an unusual amount of time to make. What should have been a relatively quick meal took two hours and some change. It wasn't a crowded evening, yet the staff could not seem to keep up.On to the ramen. I had the sesame base and my friend had the miso. The sesame soup base was almost blank, no flavor. What flavor came through was that of old oil strained through a musty cloth. There was no balance. The miso was much better but still worse then an msg pack in a Cup O'Noodles. The pork in both was gross. Imagine that you took perfectly good pork, fed it to a sheep, and then ate the mutton. It was a very washed out porky/gamey flavor. There was no kelp, but they did stick a bit of nori to the side of the bowl. Terrible presentation, violated every rule of enjoying ramen as recorded by the movie Tampopo .I do recommend the veggie gyoza and the chef's singing. I don't recommend the food, seicrve, or watching your food get prepared by a large man with his entire right arm covered in a bandage. I'll give them a second chance when they get a better recipe and find a way to control the amount of sweating going on over the soup.