by Dale Gray @thedaleyplate
Delicious homemade gyoza. Flavorful because of aromatics combined with @spicetribe Kissed by Binchotan blend, a Japanese chili blend that really makes these pop. Dipped in sweet plum sauce or honey sweetened soy sauce, it’s a combination you’ll never get tired of! Who can resist a dumpling am I right? Serve it for New Years, or these in between days and have the whole family help to make them.
Prep time: 45 minutes
Cook time: ~10 minutes
Serves: makes about 48 dumplings
Large mixing bowl
Large Flat bottomed skillet with lid
- 1 pkg round dumpling wrappers
- FOR THE FILLING:
- 1 lb ground chicken or pork
- 1 tsp salt + a couple of cracks freshly cracked black peppercorns(@spicetribe because they are so fresh!)
- 2 Tbsp dark soy sauce
- 1 Tbsp freshly minced ginger
- 1 Tbsp freshly minced garlic
- 1/4 cup chopped scallions
- 1 cup finely chopped cabbage
- 1 tsp sesame oil
- 1 tsp Kissed by Binchotan Blend
- combine all filling ingredients and put into the refrigerator until ready to use.
- Place a few dumpling wrappers in a row on your cutting board.
- Add 1 tsp filling to the center of each wrapper.
- Use your fingers to spread a little clean water around the edges of your dumpling
- Carefully fold over the wrapper, picking it up and making pleats to seal the dumplings.
- Repeat until all the filling is used.
- TO COOK:
- Heat skillet to medium with 1 tbsp vegetable oil.
- Place dumplings in, standing up (with pleats upward).
- Cook for 2-3 mnutes until golden on the bottom, then pour 1/4 cup water and place the lid on the skillet.
- Allow the dumplings to steam - you'll know when they are done when the skin is slightly transluscent and the water has evaporated.
- Serve immediately with plum sauce and chopped scallions, or an equal combination of soy sauce combined with honey and sesame seeds.