Comments on: Potstickers

By: GyozaHime

GyozaHime — Fri, 05 Mar 2010 22:26:38 +0000

I’ve made gyoza in the past and I’m always looking for new recipes… I made spicy gyoza last time for a group of friends and they loved it! I’m actually about to head over to the grocery store to get the fixings for gyoza! Woots! DAISUKE!!!

By: Sarah

Sarah — Wed, 03 Mar 2010 03:28:45 +0000

I just stumbled on this. And I’m eating Gyoza. What are the chances? Nom nom nom gyoza!

By: Sparkie

Sparkie — Wed, 18 Nov 2009 13:43:06 +0000

err pasta machines will give you a nice even sheet over trying to learn to be a black belt super noodle maker. My Great Grandma, (Sicialian, thankfully), made nice even sheets with a board and rolling pin, I can’t :-(

ciao

sparkie

By: Sparkie

Sparkie — Wed, 18 Nov 2009 13:40:19 +0000

1) if you want nice wrappers make noodle dough rest two hours reknead then,all day infridge, USE A PASTA MACHINE to make the sheets

Now you make dumplings of any kind.

2) if I get around to it I will look at ingredients on a wonton/goyza wrapper package, and suggest flour types. I think they use a rice flour wheat flour mixture. Steamed dumplings seem to have a more rubbery mouthfeel, so I believe they are more starch then protien-ish hence rice not wheat , (I am guessing here)

ciao
Sparkie

By: Monica

Monica — Mon, 13 Jul 2009 22:14:56 +0000

Just an update: Thanks, they came out great and tasted awesome! I must’ve made about 200! I did change the recipe a bit; I added silken tofu because I saw it on the foodnetwork that it gives a nice texture. They are frozen and ready for eating when we want them more. I can’t do those cool folds though!

By: admin

admin — Tue, 30 Jun 2009 17:38:47 +0000

“sat down on the sofa with ingredients at hand and quickly folded fifty gyoza while watching Sex and the City”.

YOU ARE A GYOZA PRO! I am calling you for help next time I am having people over! Turkey is a great healthy alternative to pork. You can even combine the meat too :) Glad the recipe worked out! Thanks for reading Rachelle!

By: Rachelle Louise

Rachelle Louise — Mon, 29 Jun 2009 02:31:36 +0000

Hi again, thanks for getting back to me! I ended up just assuming the pork was raw, I can’t believe how quickly it cooks! These were such a huge hit, you can see them on my blog if you’d like, I also made tempura to go along as an appetizer. usethegoodchina.blogspot.com The host of the party said they were the best she’s ever had! Thanks for such a wonderful recipe!

By: Monica

Monica — Sat, 27 Jun 2009 23:41:52 +0000

Hi, I’m trying to follow this recipe, but I am confused with the two separate ginger ingredients? Was one supposed to be another ingredient or is it 2T + 1 1/2 t ginger?

By: Katrin Schenk

Katrin Schenk — Mon, 22 Jun 2009 20:55:01 +0000

Some specifics on making the above vegetarian:

Before starting with the “wilting and drying cabbage” step above take 4 (vegetarian)Morning Star Farms (Veggie!) Sausage Patties patties out of the freezer to thaw.
Assemble all ingredients (except the pork) as above
Add 1 cup chopped (no piece bigger than .5cm cubed) of Shitake mushrooms.
Shread/chop the thawed veggie sausage patties into the mix.
Proceed with chilling and the rest of the procedure.

HINT: During the filling process I noticed that my mixture was getting watery (maybe due to the mushrooms?). I just used my hand to squeeze out the mixture like I had for the cabbage then proceeded.

STEAMING: I did not want to fry mine so I used a bamboo steamer and steamed them.

Steaming Procedure: Use a paper towel coated with oil to lightly grease the bamboo steamer before steaming the gyoza or they will stick! After bringing water to a boil, steam fresh gyoza for 8-10 minutes and frozen ones for 15 minutes.

By: Rachelle Louise

Rachelle Louise — Wed, 03 Jun 2009 16:02:01 +0000

Hi there, these look fabulous! I’m in a gourmet cooking group and we have a dinner coming up this week and the theme is sushi/Japanese. I’d LOVE to make these. One quick question, do you put the pork in the mixture raw or cooked already?

Thanks!