I love making gyoza, but because I am not adept enough at it to hand-make them at the rate my family consumes them, I wanted to try the Dumpling Cube my mother-in-law gave me for Christmas. The result was my best batch of gyoza using the Classic Pork Gyoza from Japanese Soul Cooking as a starting point. Of course, I would make a few changes:
- 3 C finely chopped green cabbage (about 8 ounces)
- 1/2 C seitan (optional, it was leftover from last week)
- small bunch of chives
- 2 cloves garlic, finely chopped
- 6 ounces woodear mushrooms, stems removed
- 2 carrots, peel the skins
- 1 T freshly grated ginger
- 1 pound ground pork
- 1 T soy sauce
- 1/2 C toasted sesame oil
- 1/2 t ground black pepper
- 1/2 t salt
- 2 t sugar
- 2 T corn starch, plus extra for dusting
- 100 square wonton wrapper, 3-4 inches in diameter
- 1 T corn starch mixed with 3 T cold water
- 4 bouillon cubes dissolved in a quart of water
- Chop stuff. Given how much work is downstream, I relied heavily on the food processor.
Chopper: Cabbage, chives, garlic, seitan
Shredder: woodear mushrooms, carrots
- Mix with soy, 2T of the sesame oil, pepper, salt, sugar and ground pork. Work it until evenly mixed.
- In a separate bowl, mix the corn starch into water. This is going to be used to help fuse the wrappers.
- Heat a sauce pan with 2T sesame oil to medium-high.
- Load the Dumpling Cube with four wrappers:
- Dollop a half ounce of filling into each wrapper.
- Paint with the corn starch solution.
- Clamp down.
- To cook: in a large saucepan, add 2T of sesame oil. Add ~20 gyoza and cook about a minute on each side to brown. Pour in about 3/4 C of the boullion mixture and cover. Cook until the steam dies down.
- Serve promptly.
- I didn’t have the usual dipping sauces (rice vinegar, soy, fresh ginger, sesame oil) because these were plenty flavorful.
For dessert, I made black rice pudding.
- 1/2C Hei Mey (I got mine here)
- Coconut milk (or coconut oil + milk)
- 2T sugar
Simply cook the black rice in the Zojurishi rice cooker. Stir in the remaining ingredients and serve.