So, as promised, today I made Gyoza, which are Potstickers for us white boys. Since I have been laying off meat, I made these vegetarian, and after having done so, I doubt I'd go back to pork filling. Not really worth the time and expense.
As one person I read online said, "It's not really about the filling anyway, it's about the wonton and whatever you dip them in."
Here is the recipe I followed:
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Vegetarian Potstickers (Gyoza)
Makes about 48 dumplings
For the potstickers (gyoza):
3 tablespoons vegetable oil, divided
1 pound tempeh, cut into thin slabs
1 cup very thinly sliced Napa or green cabbage
6 green onions, white and light green parts only, minced
4 teaspoons Chinese rice wine (sherry is a good substitute)
2 tablespoons soy sauce
1 tablespoon cornstarch
48 potsticker wrappers (that is about one normal package; if possible choose a "thick" variety)
Heat a large skillet, preferably cast iron, with a tight-fitting lid, over a medium-high flame. Add 2 tablespoons of oil. Fry the tempeh in a single layer, working in batches if needed, until golden brown on both sides. Set aside to cool.
NOTE: I got almost no browning. They just started falling apart after awhile. Whatever did brown just stuck to the pan like glue. For the record, I was actually using firm tofu and not tempeh, so that might have had something to do with it. I wouldn't know. I'd never cooked with either before.
Fry the cabbage for a few minutes until browned and most water removed. Turn off the heat.
Thoroughly crumble the tempeh into a bowl. Combine it with the cabbage, green onions, rice wine or sherry and soy sauce. Taste and adjust salt as needed. You can also add more rice wine or soy, but don't make it too wet. When you are satisfied with the taste, sprinkle in the cornstarch and toss thoroughly to combine. (This will absorb any water released when the dumplings are cooked).
To form the potsticker dumplings, take one wrapper and moisten the entire edge with a fingertip or pastry brush dipped in water. Place a heaping teaspoon of filling in the center. Pick it up, fold in half, and seal the edge. Crimp if you like. Set on a plate or sheet pan.
NOTE: I actually had fun making these. It was like an art project.
To cook the potstickers, heat that big skillet back up again to medium-high and add the remaining tablespoon of oil. Put the potstickers in in a single layer, flat side down, not touching but they can be close. Fry 1-2 minutes until they are dark golden brown on the bottom. Add 1/3 cup of water and cover the pan. Cook about 3 minutes. Remove the lid and keep cooking until the water is totally gone – otherwise they won't be crispy.
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NOTE: Now I have to say, that's what the recipe said to do. They were looking beautiful and weren't sticking to the pan. I poured the water in and covered, and when I lifted the lid, they looked perfect. Until I tried to move them. It was like they'd been cemented to the pan with crazy glue. I thought I was going to lose my mind. I saved most of them, but they weren't looking so good.
I tried again, not using a lid, and trying to keep them from sticking, and while a little better, they were still tearing. Finally, I just seared them in oil on both sides and then took them out. They weren't steamed, but they were actually better. Next time, no steaming.
Another note: I had maybe six wrappers leftover, so that was pretty good. About just the right amount of filling for a package of wrappers.
Serve hot, with dipping sauce.
As one person I read online said, "It's not really about the filling anyway, it's about the wonton and whatever you dip them in."
Here is the recipe I followed:
-------->
Vegetarian Potstickers (Gyoza)
Makes about 48 dumplings
For the potstickers (gyoza):
3 tablespoons vegetable oil, divided
1 pound tempeh, cut into thin slabs
1 cup very thinly sliced Napa or green cabbage
6 green onions, white and light green parts only, minced
4 teaspoons Chinese rice wine (sherry is a good substitute)
2 tablespoons soy sauce
1 tablespoon cornstarch
48 potsticker wrappers (that is about one normal package; if possible choose a "thick" variety)
Heat a large skillet, preferably cast iron, with a tight-fitting lid, over a medium-high flame. Add 2 tablespoons of oil. Fry the tempeh in a single layer, working in batches if needed, until golden brown on both sides. Set aside to cool.
NOTE: I got almost no browning. They just started falling apart after awhile. Whatever did brown just stuck to the pan like glue. For the record, I was actually using firm tofu and not tempeh, so that might have had something to do with it. I wouldn't know. I'd never cooked with either before.
Fry the cabbage for a few minutes until browned and most water removed. Turn off the heat.
Thoroughly crumble the tempeh into a bowl. Combine it with the cabbage, green onions, rice wine or sherry and soy sauce. Taste and adjust salt as needed. You can also add more rice wine or soy, but don't make it too wet. When you are satisfied with the taste, sprinkle in the cornstarch and toss thoroughly to combine. (This will absorb any water released when the dumplings are cooked).
To form the potsticker dumplings, take one wrapper and moisten the entire edge with a fingertip or pastry brush dipped in water. Place a heaping teaspoon of filling in the center. Pick it up, fold in half, and seal the edge. Crimp if you like. Set on a plate or sheet pan.
NOTE: I actually had fun making these. It was like an art project.
To cook the potstickers, heat that big skillet back up again to medium-high and add the remaining tablespoon of oil. Put the potstickers in in a single layer, flat side down, not touching but they can be close. Fry 1-2 minutes until they are dark golden brown on the bottom. Add 1/3 cup of water and cover the pan. Cook about 3 minutes. Remove the lid and keep cooking until the water is totally gone – otherwise they won't be crispy.
--------->
NOTE: Now I have to say, that's what the recipe said to do. They were looking beautiful and weren't sticking to the pan. I poured the water in and covered, and when I lifted the lid, they looked perfect. Until I tried to move them. It was like they'd been cemented to the pan with crazy glue. I thought I was going to lose my mind. I saved most of them, but they weren't looking so good.
I tried again, not using a lid, and trying to keep them from sticking, and while a little better, they were still tearing. Finally, I just seared them in oil on both sides and then took them out. They weren't steamed, but they were actually better. Next time, no steaming.
Another note: I had maybe six wrappers leftover, so that was pretty good. About just the right amount of filling for a package of wrappers.
 |
| The finished product. Tasty little fuckers. |
Serve hot, with dipping sauce.
Dipping Sauce:
1/4 cup good quality soy sauce / shoyu / tamari
2 tablespoons rice vinegar
1-2 teaspoons hot-chili sesame oil (or 1-2 teaspoons plain Chinese sesame oil and 1/2 teaspoon chili paste)
1 green onion, whites parts only, cut into tiny thin rings
Combine all ingredients, taste for salt/vinegar/heat balance and set aside.
NOTE: I actually substituted hot Chinese mustard for the hot-chili sesame oil and even though I had them, I forgot to add the green onion rings. Still tasted pretty damn good.
NOTE: I actually substituted hot Chinese mustard for the hot-chili sesame oil and even though I had them, I forgot to add the green onion rings. Still tasted pretty damn good.
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