Thursday, October 27, 2011

Chicken and Pork Gyoza


Gyoza are one of the cheapest snack foods you can make that store well in. I don't remember the last time I bought potstickers at the store but when I price out the cost of these gyoza (using asian market prices), I get something like:

1 lb ground pork: $1.99
1 lb napa cabbage: $0.80
2 bunches scallions: $0.60
2 packs of gyoza wrappers: $1.40 x 2
other costs: negligible.

That's about $6.00 for 100 pieces of gyoza. Is Trader Joes cheaper than that? I think not. And this way, you can make it exactly how you like best with the ingredients you like best. I like mine heavy on the ginger flavor so I would probably add more than this recipe calls for, but that's up to you. You can also swap out the chicken for shrimp if you want and make the least kosher gyoza ever. Delicious.








Pork Gyoza


Ingredients
  • 1 lb course ground chicken or pork (I use half and half)
  • 1 lb napa cabbage
  • 1 cup chopped garlic chives (or chopped scallions and 1 Tbsp added grated garlic)
  • 1 ½ tsp white pepper
  • 2 tsp sesame oil
  • 2 tsp grated ginger
  • 2 T sea salt or rock salt
  • 2 package gyoza wrappers (50 count, as thin as possible)

Directions
  1. Add salt to minced cabbage and garlic chives to sweat out of water. Let sit for 20 minutes
  2. Squeeze water out of the cabbage and chives. Mix with pork/chicken, pepper and oil
  3. Fill gyoza wrappers, pleating one side for form a crescent moon shape. If not using, bag and freeze to cook later.
  4. Place gyoza on a heated griddle  or heavy bottom sautee pan on a small layer of oil. Add a little water to the pan and cover to steam the gyoza. Add more water once through the steaming process
  5. Remove from heat after 5 minutes or when gyoza or cooked through and golden brown. Serve with chili oil, soy sauce, vinegar and green onions.

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