Posted on January 26th, 2017 · By admin
Gyoza, potstickers or dumplings are super easy to make at home. They are perfect as a stand alone snack or as the starter to an asian inspired meal. The gyoza skins can be found in your local asian supermarket in the freezer section. Here is an authentically seasoned gyoza recipe, although you could get creative with the fillings.
Chinese Dumplings, Gyoza or Potstickers
200g finely chopped leek
200g finely chopped chestnut mushrooms
100g grated carrot
3-4 finely chopped spring onions
4-5 crushed garlic cloves
20g fine grated ginger
1 tbsp roasted sesame oil
1 tbsp black sesame seeds
2 tbsp sunflower oil
2 tbsp dark tamari
1 coarse black pepper
1 packet gyoza skins
Heat a large wok or skillet with the sesame and sunflower oils, add the seeds followed by all the chopped veg and the garlic and ginger. Stir fry everything together, adding an occasional splash of water until the leeks are soft and the mushrooms just beginning to brown. Season with the tamari and black pepper and set the pan aside to cool.
Place a good teaspoon of the mixture in the centre of the gyoza skin. Wet one side of the skin with water close to the edge and then bring the two side together, pressing firmly around the edges. As you make the gyoza remember to keep them covered with cling film or a slightly damp cloth, as the pastry will dry out too quickly.
The bamboo steamer baskets are the best for steaming, the dumplings will take around 10 minutes to cook. It’s optional, but the gyoza can then be deep fried or pan fried on each side until crispy.
Serve with your favourite tamari sauce.