Gyoza Dumplings With Ground Turkey Food

JAPANESE GYOZA (DUMPLINGS)

Steps:

• Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
• Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
• Use your hands to mix the Filling.
• Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
• Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
• Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)

GYOZA DUMPLINGS WITH GROUND TURKEY

Steps:

• First, make the gyoza wrappers dough. In a bowl, stir to combine all-purpose flour, cornstarch (or wheat starch), and lukewarm water. Knead into an elastic dough using your hands or a stand mixer fitted with a dough hook. Knead for about 5 minutes. Transfer the dough into a freezer bag and place in the fridge for 30 minutes or overnight.
• In a bowl, stir to combine ground turkey meat, chopped scallion, diced garlic, grated lemon zest, grated fresh ginger, and soy sauce. Season with salt and pepper, then add the grated cabbage and canola or sesame seed oil.
• Divide the dough into 24 equal parts. Shape each piece of dough into a ball, then lightly dust your working surface with flour and roll the dough into a round shape. Add about a teaspoon of the prepared turkey filling in the center of the dough. Fold one part of the dough over the filling and tightly seal together to get a dumpling. Place a large non-stick or cast-iron skillet with the oil over medium-high heat. When the oil is hot, add the dumplings. Pan-fry them for 2 - 3 minutes, or until they are beautifully golden-brown. Add 85 ml (1/3 cup) water, cover with a lid and continue to cook for another 8 minutes, or until all of the water evaporates.
• Serve these delicious Gyoza dumplings with ground turkey as an appetizer for four people, or as a main dish for two people. Serve with your favorite sweet chili sauce or light soy sauce. Optionally sprinkle with chopped scallion and serve.

GYOZA DUMPLINGS RECIPE BY TASTY

Steps:

• Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
• Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
• Scoop a spoonful of filling onto the middle of the gyoza skin.
• Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
• Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
• When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
• Take off the lid, put more sesame oil and cook over low heat.
• Cover a pan with a plate, turn over a pan.
• Enjoy!

GYOZA (JAPANESE DUMPLINGS)

Steps:

• Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
• With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
• Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
• Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
• Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
• Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.

VEGETABLE GYOZA

Steps:

• If you're making your own dough, tip the flour and 1 tsp salt into a bowl. Bring a kettle to the boil and measure 150ml boiling water. Slowly pour the water over the flour while mixing with a spoon to form a stiff dough. When the dough is cool enough to handle, tip onto a surface and knead for 10 mins until smooth. Wrap the dough and chill for at least 1 hr. Alternatively, you can use 25-30 shop-bought gyoza skins.
• Meanwhile, coarsely grate the cabbage, mushrooms, carrot and water chestnuts, if using, then tip into a bowl. Add the ginger, garlic and spring onions. Heat the oil in a wok, then tip in all the veg and stir-fry over a high heat for 3 mins until softened. Drizzle over the soy sauce and sake, and cook for 2-3 mins. Season to taste. Tip back into the bowl to cool completely.
• Divide the dough in two. Scatter a surface generously with cornflour and roll one ball of dough out until paper-thin. Use a 10cm cutter to cut out rounds of dough and pile them up (they won't stick because of the cornflour). Repeat with all the dough, re-rolling the trimmings until you have about 25 skins.
• To assemble, sprinkle cornflour on a tray and have a bowl of cold water ready. Hold a skin in the palm of one hand and put a teaspoon of the filling in the centre. Dip your finger in the water and wipe around the inside edge of the skin. Bring the edges of the skin together, pinching pleats along one side. Space them out on a baking tray and freeze, then tip into a bag and put back in the freezer. Will keep for three months. Can be cooked from frozen.
• Heat a drizzle of oil in a non-stick frying pan with a lid. Fry, flat-side down, for 2 mins until golden. Add 100ml water to the pan and cover. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza is cooked through. Remove the lid and leave the gyoza to sizzle on the bottom for a minute. Mix the dipping sauce ingredients together, then serve with the gyoza.

HEALTHY STEAMED DUMPLINGS

Steps:

• In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce. Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.

GYOZA

Steps:

• Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand).
• Add the water chestnuts and pulse to chop, but not too finely - these will add a nice crunchy texture. Add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt, and whizz again.
• Tip the ingredients into a bowl and add the minced pork or chicken. Mix by hand until well combined. Chill until ready to use.
• Have a pot of water to hand. Sprinkle the cornflour onto a plate. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.
• Dip your finger in the water and wipe around the edge of the skin - this will moisten it and help the edges stick together.
• Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Put each gyoza onto the plate dusted with cornflour. Can be covered with cling film and chilled for up to 8 hrs.
• Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush off any excess cornflour from the bases of the dumplings. Fry the gyoza on one side only - don't turn them over, you just want one crispy side. They should be golden brown after about 2 mins.
• Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.
• Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls. You can serve with both or just one dipping sauce.