No frills. This is a very easy recipe. Once you get the technique down, you can start playing with different flavors and different fillings.
Roughly chopped scallions
¼ c shredded carrots
4-5 oz ground pork
4-5 oz ground chicken thigh
Small splash of sesame oil
1 tsp of oyster sauce
½ tsp of fish sauce
2 tbsp of low sodium soy sauce
- As you are working, keep your wontons covered with a kitchen towel to prevent them from drying out.
- In a large bowl, combine your ingredients using a spatula
- In a sauce pan, cook a small amount of meat to taste your seasoning. Adjust as you see fit.
- Using a spoon, scoop a small amount of meat on to your wonton wrapper. Don’t over fill.
- Dip your finger in water and rub it along the edge
- Fold the opposite side of the wontons and seal them
- You can totally do a more fancy seal. This is the easiest one in my book.
- I steamed these dumplings using a steamer basket
- Bring a little bit of water to a boil then reduce to a simmer
- Spray basket with cooking spray
- Place several dumplings at a time
- Steam for 5-6 minutes
- I seasoned mine impeccably and they didn’t need a sauce, however, if you want a sauce I whipped one up here
© 2017 by Alexa Mason. All Rights Reserved
I am madly in love with any type of dumpling. Gyoza, potstickers, shumai. You name it, I’ll eat it. Little pockets of love, if you ask me.
I usually make my dough from scratch….until I bought my first pack of wrappers and well, work smarter and not harder.
For this recipe you will want to use your seasoned cast iron skillet for the traditional steam-fry-steam technique that yields a simultaneously crispy yet soft exterior.
I cooked this tonight on the fly so the measurements are not exact but you can freeze any leftover wrappers or leftover filling and use it another night. I do this all of the time.
Also, the lovely thing about making dumplings is that you really don’t have to stay true to any one recipe. Use what you have on hand!
Pack of gyoza (or wonton) skins
¼ to ½ lb of ground pork (you can substitute finely chopped shrimp, ground chicken, etc)
1-2 cup of finely shredded cabbage
2 garlic cloves, grated
1 in knob of ginger, grated
1 tbsp of sesame oil
1 tsp of low sodium soy sauce
Splash of fish sauce
½ c low sodium soy sauce
1 tsp rice wine vinegar
1 tbsp light brown sugar
½ tsp sesame oil
1 tsp of water
chopped scallion, crushed red pepper (optional)
- Combine these ingredients
- Scoop a scant tsp onto the skin
- Dampen your finger with water and moisten the lip of the wrapper
- Fold up the dumpling and seal. (Visit Lizzie Tilchin and check out different ways to seal these babies!)
- Heat your cast iron skillet and using a napkin wipe it down with your preferred cooking oil and a bit of sesame oil.
- Place your dumplings onto the hot skillet for about 10-15 seconds until the bottoms begin to crisp up
- Then pour about 2/3 cup of water into the skillet and cover tightly
- Let this cook for about 4-5 minutes.
© 2016 by Alexa Mason. All Rights Reserved