Recipes San Francisco

dim sum for “white people” – Shrimp & Pork Gyoza

October 6, 2009

It’s one of the things that white people like…and I had a lot of fun making three kinds of dumplings over the weekend, freezing them, and having them last my boyfriend until.. yeah, lunch on Tuesday. 200 pieces. The man is a machine.

I’d recommend a finely misting spray bottle for these, folks–I converted an old hair product bottle by washing it in vinegar a few times.

Shrimp & Pork Gyoza

50+ pack of gyoza wrappers (yeah, I’m lazy, when you fold 50 peices of these you don’t want to make 50 wrappers too)
1/3 lb shrimp (deveined, peeled, chopped)
1/3 lb pork
1 green onion, sliced thin
4 cloves garlic, minced and then mushed into a paste
1 full T of fresh ginger, grated into a paste
1/2 carrot, grated finely
1/4 head napa cabbage, finely chopped
1/2 tsp sugar
2 T soy sauce
1 T sake
2 tsp toasted sesame oil
1/4 tsp salt
1 tsp pepper

Prep your ingredients by first chopping the cabbage and putting it in a bowl, mixing with 1/2 tsp salt. Let it sit for a good 15 minutes and wilt. When you’re ready to use it, rinse it and squeeze excess water out until reasonably dry.

Mix everything together, adding the liquids last. Use a small spoon to put 1 rounded tsp or so onto the center of each gyoza. Spray with your handy water spray bottle, and gently fold the wrapper in half, keeping the back half flat and folding the front half–sealing in the filling and not so much air. Check out this handy guide on how to shape the gyoza, except that I make 4-6 of them on my cutting board at a time and go through to fold them up all at once.

To cook, heat a nonstick to medium high heat, and spray with canola oil. Arrange the gyoza once the pan is hot in a circle to fit the most in (see picture). Cook for about 2 minutes, until golden on the bottom.

Add about 1/2 a coffee cup of water, or enough to coat the whole bottom of the pan but not make the dumplings “boil”. Cover immediately and reduce heat to medium; let them steam for about 5 minutes until cooked through. Remove the lid and if you desire them more crispy, flip them over to cook another 1-2 minutes. Serve!

Also, you can absolutely freeze these while on a baking sheet with parchment or wax paper or a silpat, for about 30 min, and then put them into a freezer bag. They last beautifully even when frozen raw, uncooked. You can then pull them out and cook them just like they were fresh, but with a tiny bit longer steaming time.

For the dipping sauce

2 parts soy sauce
1 part seasoned rice vinegar
1/4 part chili oil

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1 Comment

  • Reply Sean May 5, 2011 at 9:05 pm

    Thank you so much for this recipe!!!! Much appreciated.

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