Diary of an Inconsistent Cook #54: Potsticker Gyoza Pan Fried Dumplings (#homecooking)

How about that title?

I love these things so much, I am rebooting my original post with more deliciousness. Potstickers, Chinese Zhao Ji, Japanese Gyoza, Korean Mandu, and Peking Ravioli (if you are from the Bah-stin area) are essentially the same thing. They vary in size and filling. In my opinion, Peking ravioli can be too-far Americanized in some restaurants and can sometimes be double deep fried with a strange moo go gai pan flavor. Be careful if you order Peking Ravioli from the menu, as it may be off the mark. Know your restaurant or ask the server. Mostly it should be just a name change to cater to the Boston area clientele – kind of like those soft Chinese rolls and other unique flavors that exist no where else.

I had to make the wrappers by hand and hoisin sauce in addition to the filling. You can go ahead and cheat and buy your dumpling wrappers and buy some hoisin. Just so you know Wonton wrappers tend to be egg based and thinner and while round dumpling wrappers tend to be thicker and usually have no egg in them. To be honest, I don’t think it makes much of a difference — they are both tasty. However, if you want the classic dumpling shape, your wrapper needs to be round. Can you make them with the squares. Sure. Do what you want, it will still taste good!

I have some recipe variations to share. I am an inconsistent cook of course and I often create Frankenrecipes. It’s just how I roll. I have used each of these versions and mixed and matched them to my own tastes and what’s in my pantry at the time, or sometimes I just simplify because I’m lazy.

Your mileage may vary!

Part 1

Combine all ingredients. You don’t have to wilt your cabbage, but in my experience it works out better to do so especially if you use a lot of cabbage like I do. Let marinate in fridge while you prepare the wrappers if you are making your own. When ready, fill each dumpling round with filling. Don’t over fill. How much depends on the wrapper. A thicker wrapper can hold more nicely than a thinner one. Experiment with 1/2 to 1 tablespoon until you get it just right. Fold the wrapper into a half-moon shape. Pinch and crimp to seal with your fingers. I promise that imperfect ones will taste just as good. The important thing is to get a good seal so they don’t bust open.We are going to pan-fry, then boil-steam, and pan-fry. One pot!

Hoisin Sauce — No Cook

If you prefer not to fuss with the stove try this recipe from Omnivore’s Cookbook

It is less sweet as the ratio of soy sauce to sugar is reversed. Visit the page for insight and details. The peanut butter and molasses don’t mix as smoothly together because this version is not heated.

1/4 cup light soy sauce
2 tbsp peanut butter (natural best)
1 tbsp honey
2 tsp rice vinegar
2 tsp sesame oil
1 clove garlic, grated
1/8 tsp black pepper
1 tsp miso paste (or substitute: spicy fermented bean paste, gochujang + 1/4 tsp five spice powder, 1 tsp tai chili sauce + 1/4 tsp five spice powder)

Combine flour, salt, eggs, and water. Don’t use all the water at once, some flour takes more water than others and you don’t want your dough to be wet. Kneed the dough for a couple of minutes then cover and let rest about 30 minutes (this lets the gluten relax and makes it much easier to work the dough when rolling by hand). Knead the dough until smooth. Let rest 15 to 20 minutes after kneading. Divide dough into fourths. Roll out as thin as you can get it. Use a round cutter or cut squares to the size of your liking. If storing on top of each other, dust witch cornstarch to prevent sticking.

3 comments on “Diary of an Inconsistent Cook #54: Potsticker Gyoza Pan Fried Dumplings (#homecooking)”

Robin
December 14, 2016

Frankenrecipes! 😁

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- Laissez Faire
  December 15, 2016
  
  🙂 I am terrible about not following instructions.
  
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  - Robin
    December 15, 2016
    
    Me, too. Except baking.
    
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