Vegetarian Gyoza With Spicy Dipping Sauce Food

FRIED PORK GYOZA WITH DIPPING SAUCE

Steps:

• Combine water chestnuts, green onions, egg, pineapple, gochujang, parsley, hoisin sauce, Sriracha sauce, sesame oil, black pepper, ginger, and fish sauce in a food processor. Pulse until finely chopped and well combined. Add sausage and pulse filling until just combined.
• Place 4 gyoza wrappers at a time on a clean, flat surface. Fill a small bowl with water. Add about a 1/2 tablespoon of filling to the center of each wrapper. Moisten 1/2 the circumference of each wrapper using a wet finger. Quickly fold each wrapper in half and pinch 5 to 6 pleats along the edge to seal. Place filled gyoza on a plate and cover with a moist paper towel to prevent drying out. Continue with remaining wrappers and filling.
• Whisk rice vinegar, soy sauce, green onions, sesame oil, red pepper flakes, garlic, and ginger root together in a bowl. Allow dipping sauce to sit at least 15 minutes before serving.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry gyoza 3 or 4 at a time in the hot oil until lightly golden brown, about 3 minutes per batch. Serve immediately with dipping sauce.

GYOZA SAUCE

Steps:

• Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

PAN-SEARED GYOZA

Steps:

• Prepare the gyoza dipping sauce: In a small bowl, whisk together the soy sauce and rice vinegar, plus chile oil, if using. Set aside (makes a generous 1/2 cup).
• Finely chop the cabbage or process it in a food processor into confetti-size bits, then transfer it to a sieve set over a large bowl. Toss with 2 teaspoons of the salt and let sit for 20 minutes in the sink. Gently press the cabbage to squeeze out as much water as you can.
• Combine the drained cabbage, pork, ginger, garlic, chives, soy sauce, sesame oil and the remaining 2 teaspoons salt in a large bowl and mix thoroughly just until everything is evenly distributed. (Don't overdo it: Too much handling and the fat in the pork will begin to melt.)
• Here's where you want to employ some extra hands to help you: Fill a small bowl with water. Sprinkle a rimmed sheet pan or two with cornstarch or potato starch to prevent the finished gyoza from sticking. For each gyoza, place a wrapper in the palm of your hand and spoon about 1 1/2 teaspoons of the filling into the center. Use the back of the spoon to smoosh it lightly (it should fill about half the wrapper). You don't want the filling to run to the edges, but you also don't want it sitting in a fat clump in the middle. Dip your finger into the water and run it along the perimeter of one half of the wrapper. Now fold the wet edge of the wrapper over to meet the dry edge. Crimp the edges together at one corner, then proceed around the dumpling, using your finger to push the dough into little pleats on one side and pressing them against the other side to seal it. (If you need more guidance, there are hundreds of gyoza-folding videos online.) Place the gyoza on the sheet pan as you finish them. If your gyoza seem to be sticking to one another, sprinkle each layer of gyozas with potato or cornstarch.
• To pan-fry the gyoza, you will need a lidded 10-inch nonstick pan or a well-seasoned carbon steel pan. (You could also use whatever skillet you have, but increase the oil and keep a close eye on the gyoza.) Heat 1 tablespoon neutral oil in the pan over medium heat. When hot, add 10 to 15 gyoza, flat-side down, and cook until browned on the bottoms, 2 to 3 minutes. Add enough water to come just under a quarter of the way up the gyoza (about 1/2 cup, depending on how many gyoza you have in the pan), cover, and let the water cook away until the pan is dry and the gyoza wrappers have softened completely, 3 to 4 minutes. Remove the lid, increase the heat to medium-high, and let the gyoza crisp up on the bottoms for another minute or two, depending on how crisp you like them. Serve immediately with the dipping sauce and additional chile oil. Wipe the pan clean and cook the remaining gyoza. (Alternately, uncooked gyoza can be frozen on a baking sheet in a single layer until firm and then stored in resealable plastic bags for a couple months. To cook frozen gyoza, add a second batch of water in step 4 after the first batch evaporates.)

VEGETARIAN GYOZA WITH SPICY DIPPING SAUCE

Steps:

• To prepare sauce, combine first 4 ingredients; set aside.
• To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
• Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
• Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.
• Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.

PORK GYOZA WITH GINGER DIPPING SAUCE

Steps:

• For the ginger dipping sauce: Combine the soy sauce, vinegar, sesame oil, sugar and ginger in a small bowl and set aside.
• For the filling: Mix together the pork, egg, sesame oil, ginger, garlic, scallion, soy sauce, vermouth, cornstarch, sugar and 1/2 teaspoon salt in a bowl and refrigerate for 20 minutes.
• To make the gyoza: Place a small bowl of cool water by your work surface. Working with one wrapper at a time and keeping the rest tightly wrapped, put a wrapper on your work surface and brush the edges with water using your finger or a small pastry brush. Put a mounded teaspoon of filling in the center of the wrapper, spreading it out into a football shape. Bring the edges of the wrapper together, resting the dumpling base on your work surface. Seal the edges by making 4 to 6 pleats on the side facing you and pressing the edges together. (Only 1 side should be pleated.) Set aside, cover with a damp paper towel and repeat with the remaining wrappers and filling.
• To cook the gyoza: Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat until it shimmers. Quickly arrange half the gyoza, bottom-side down in the skillet, and cook until beginning to brown on the bottom, about 1 minute. Add 2/3 cup water to the skillet (it will spatter), cover tightly and let the gyoza cook until the skins are tender, about 6 minutes. Remove the lid and cook until the liquid has cooked off and the gyoza are crisp and brown on the bottom, about 4 minutes. Repeat with the remaining vegetable oil and dumplings. Serve hot with the ginger 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.

GYOZA DIPPING SAUCE

Steps:

• Mix all ingredients together and place in fridge.
• Sauce will get better as it sits, so allow 30-1hr before serving, or not -- either way it's delish!