gyoza - dumplings

When I make dumplings sometime filling is not enough, so skins are left, or vice versa. But this time I did perfectly made 54 gyoza and nothing left. Wow Iam feeling good.

 

make 54 gyoza

1package (54sheets) gyoza skins
4-5 cabbage leaves
1bunch Japanese chives(nira)
1ounce (10pieces) dried shiitake, soaked in water
1/2 pack soft tofu, drained
2teaspoons sesame oil
1teaspoon ginger juice

dipping sauce:
shoyu
rice vinegar
hot sesame oil


Very coarsely chopped cabbage and place them in a bowl sprinkle salt and set aside 5- 8minutes or until cabbage start releasing the liquid. This method I learned from my friend, and it make gyoza's filling very tasty.

Put tofu in the food processor and make a puree,transfer to a large bowl.
Squeeze cabbage with hands to take out the liquid, and finely minced in the food processor, add to tofu. Drained shiitake put in the food processor to process until finely minced. add to tofu cabbage. Cut Japanese chives finely by a knife.( I think food processor does not good for this vegetable, I prefer using a knife.) combine tofu, cabbage, dried shiitake, japanese chives (nira), sesame oil, and ginger juice. Mix well with a wood spoon or hands.

Place a large spoonful of mixture on top of a skin.( You may need to adjust the amount of filling to make 54 gyoza) Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining mixture.

In a well seasoned skillet heat oil. Place five gyoza in one row and five more in another row ( there are two rows gyoza (five gyoza ) in the skillet) Cook gyoza over high heat 4-5minutes or until bottoms are brown and crispy. Add water 1/4 cup immediately cover skillet and steam over medium heat for 3 - 4 minutes, until gyoza are cooked through. Serve with dipping sauce.