Julia Smith’s Gyoza (Japanese Potstickers) DIRECTIONS : 1) Mix all ingredients except for the gyoza wrappers. 2) Place about 1 tsp. of mixture onto gyoza wrapper. Moisten one side of the edge of the wrapper with a little water. Fold the wrapper in half and seal the edges together. Make a fan like design by making folds and crease them together with your fingers. 3) Place sesame oil in a large skillet and heat to browning temperature. Add the gyoza to the pan, but do not overlap them. Brown on both sides. Then transfer them to another plate. Repeat the procedure for the remaining gyoza. 4) Once all of the gyoza have been browned, place all of them back in the same pan, add about ½ c. chicken broth to the pan to steam them for about 10-15 mins. You will need a cover for the pan for them to steam. 5) Remove from heat and serve with dipping sauce. february 2015 MARKETPLACEcontrac osta .com 47 Chef’s by Julia S. Smith, Editor in Chief INgREDIENTS: 1 lb. Ground pork or ground chicken 4 green onions – chopped 1 tsp. fresh grated ginger 3 Tbsp. Soy sauce 1 can sliced water chestnuts – chopped 1 cup green peas (petite peas work well for this receipe) 1/ 2 tsp. sesame oil 2 shakes salt dash of pepper 1 pkg. Gyoza wrappers (round or square) OpTIONal: 1 tsp. dry wasabi powder ½ lb. Shrimp, cooked and chopped 1 Tbsp. Oyster sauce fOR paN: 1-2 Tbsp. Sesame oil 1 can chicken broth (optional) DIppINg SauCES: Tangy Sauce: Makes one serving. 1 Tablespoon Rice Vinegar 1 Tablesoon Soy Sauce Spicy Sauce: Makes one serving. 1 Tablespoon Soy Sauce ½ tsp. dry mustard (hot Chinese mustard works too) How to fold a Gyoza This recipe is a family favorite and derived from my Mom’s recipe. I hope you enjoy it too.
Contra Costa Marketplace - Feb 2015
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