Asian: Steamed Gyoza

By Dustin

Gyoza is also called dumpling and pot stickers. It can be boiled, steamed, pan fried or deep fried. The steamed ones are more healthier than fried and the wrappers are little chewy than boiled. They can be used any kinds of meat and/or vegetables. Variation of the dumplings are endless. Here I add tomato and chives in the filling to taste juicy and tender. Enjoy!

Ingredients

• 1 lb. ground pork
• 1 egg
• 1/4 cup soy sauce
• 2 Tbsp. Sugar
• 1/4 cup beef broth or water
• 2 Tbsp. mayo
• 1 cup green onion, chopped
• 1 cup chives, chopped
• 1 medium size tomato, chopped
• pinch of salt to taste
• Optional: minced ginger, shredded carrots, sesame oil, chicken broth mix (powder).
• 1 package of round Gyoza wrappers, at room temperature

Preparation

Step 1

In a large mixing bowl, combine ground pork, egg, soy sauce, sugar, beef broth and mayo together with a strong fork until blend well. Then, add green onion, chives, tomatoes and other optional ingredients, stir and mix well.

Place about 1 Tbsp. the filling in the center of a wrapper, moist the edge with water by using back of the fork or spoon. Bring the opposite edges together to seal with the desired designs. Finish the wrappers with the same method.

Fill a stockpot with water half full and heat to boil. Spray the bottom of the bamboo steamers with non-stick cooking oil. Lay the Gyoza next to each other with a finger apart. Steam for 8-10 minutes over the boiling water.

Serve warm with vinegar or Gyoza sauce that can be purchased from the store.

Extra: I used the leftover meat fillings made stuffed cucumbers. visit my blog for more information.