I love gyoza. I will admit that my love affair began in high school in a non-glamourous fashion, chowing down on the pork pot stickers (aka, gyoza) my dad would bring home from every Costco shopping trip, without fail. I now order gyoza at every opportunity. It’s kind of like pizza – even when it’s bad, it’s good.
This recipe uses quinoa instead of pork and it’s much easier and quicker than I anticipated. I followed the recipe exactly, but I’m going to write it out with the adjustments I’ll make next time. Enjoy!
yields 30 dumplings
1 C cooked quinoa
1 C boiled cabbage, minced
2 boiled carrots, minced (about 1 C)
3 fresh shitakes, minced
1.5 T minced ginger
2 cloves garlic, minced
4 green onions, minced
2-3 tsp soy sauce
2 tsp sesame oil
2-3 tsp mirin (sweet japanese cooking wine)
1/4 t ground white pepper
salt to taste
1 pack gyoza wrappers or small wonton wrappers (the round ones are ideal)
2 Tbs soy sauce
2 Tbs rice vinegar
1/4 tsp chili oil (or dried chili flakes mixed with a little oil)
1. Put the quinoa on to cook; bring a pot of water to boil, then add a chunk of cabbage and carrots and boil for 10 minutes. Mince the cabbage and carrot – heap the cabbage onto 3 layers of paper towel and squeeze out the water.
2. Mix the quinoa through pepper in a medium bowl. Taste and adjust seasoning as desired. Mix in the egg.
3. Bust out the gyoza wrappers. Hold one wrapper in your left hand and plop a spoonful of filling into the centre. Dip your finger in water and wet the whole outer edge of the wrapper, then fold the wrapper in half and pinch the edges together. If you want to be fancy, you can make pleats as you go. It’s quite similar to folding a perogy.
4. Heat 1 t canola oil in a big pan. Once the oil is hot, lay in the dumplings flat-side down. Give them enough space that they’re not touching. Let them fry 1 minute, then quickly throw in 2 T water and cover with a lid immediately. Let sit 4 minutes, remove the lid and let fry another minute. Repeat until all the dumplings are cooked.
5. Mix up your dipping sauce and serve.