edium-high heat. Add 12 gyoza. Cook, covered, for 2 mins
ith fingers.
Shallow fry dumplings in peanut oil at medium
oiling pasta.
Add the dumplings a few at a time
b>dumplings are to be added, prepare as in the following recipe.
Simmer chicken, onion, carrot, celery and salt in enough water to cover, about 2 hours.
Remove chicken and when cool, remove skin and bones; dice meat.
Strain stock and, if necessary, add enough water to make 1 quart.
Melt butter in saucepan.
Stir in flour mixed with paprika.
Add chicken stock gradually, stirring constantly; cook for 2 minutes.
Add cream, pepper and adjust seasoning to taste.
Spoon Dumplings on top of gently bubbling chicken mixture and cover.
Cook 15 minutes without lifting lid. Serve at once.
o seal. Repeat with remaining dumplings.
Heat oil and 1
eaf lettuce leaves.
Place gyoza skins in a moist towel
To prepare dumplings, cook cabbage in boiling water
easpoon of mixture on each gyoza skin.
Moisten edges with
ater around the edges of gyoza wrapper.
Place filling in
mall bowl.
For the gyoza, combine pork, kecap manis, sugar
Combine duck, onions, soy sauce, sake, ginger and chili in a medium bowl.
Place 1 tsp duck mixture in center of each gyoza wrapper. Wet edges and pleat to seal.
Half-fill a large frying pan with water. Bring to a boil. Working in batches, add gyoza, reduce heat and simmer, covered, for 3 mins. Drain.
To make the sake dipping sauce, whisk all ingredients together.
Wipe pan clean. Oil then place over medium-high heat. Add gyoza to pan and cook until browned on 1 side. Drain on paper towels. Serve immediately with sake dipping sauce.
ablespoons of mixture on a gyoza wrapper. Wet the edge of
Combine cabbage, pork, onions, egg, soy sauce, sake, sesame oil, sugar and pepper in a medium bowl. Cover; refrigerate for 1 hour.
Place a heaping teaspoon of pork mixture in the center of a wrapper. Moisten edge around one half of wrapper with water. Pleat to seal. Repeat with remaining pork mixture and wrappers.
Cover bottom of a large skillet with water. Bring to a boil on medium-high heat. Add gyozas, in batches. Reduce heat to low; simmer, covered, for 3 mins.
Wipe pan clean. Heat vegetable oil in same pan on medium heat. Cook ...
nd scallion.
MAKE THE DUMPLINGS: Very coarsely chop two-thirds
GYOZA
Chop coleslaw mix, scallions,
onths.
Cook only the dumplings you intend to serve. Feeze
ccordian pleats.
spread the dumplings out on a good-sized
Combine all filling ingredients in a bowl and mix well by hand.
Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
Heat oil in a frying pan. Put gyoza in the pan and fry on high heat for a min until the bottoms become brown. Add 1/4 cup water in the pan. Cover the pan with a lid and steam the gyoza for a few minutes on low heat.
Serve warm with gyoza sauce. Can be found in Asian food stores.
n a bowl.
Arrange gyoza wrappers on a flat work