Greetings, Mystic Meows!
Asian cuisine is one of my favorites. Chinese, Thai, Vietnamese, Korean, Japanese… I love it all. So as I get older, I’m trying my best to master some of the dishes that I frequently order when going out to dine, or ordering take out. Gyoza is one of those delicious dumplings that I eat a lot at restaurants, and now make quite often at home.
I pan fry them in a bit of oil to crisp them up, then add a splash of water and cover them to steam cook for a couple of minutes. This was actually a recipe I planned to post a while back, so forgive me if the pictures aren’t that great, ( since I like to think my most recent food pics have gotten much better 😛) but the recipe itself is pretty easy to prepare and the end result is yummy as all get out!
I think meows get intimidated by the idea of making certain stuffed pasta dishes like ravioli, for example because we have it in our heads that you have to have a certain kitchen skill set to pull it off. I mean, if you can take a circle and fold it over into a half moon, then you can make pot stickers. As with anything, practice makes perfect. I also think it’s the “pleating” of the edges with pot stickers that makes folks think twice about trying their hand at it.
The main reason why most professionals, Chefs included, are good at what they do, is repetition. Doing the same things over and over again until it becomes second nature. That’s all. Cutting, chopping, grilling, sautéing, pasta making. The more you do it, the better you get. So when making gyozas, just remember that some will look better than others, but in the end, it’s the tlc you put into what you cook that matters.
And by the time you serve them, they’ll be gone in a flash! I also use bagged cole slaw mix in the filling. It already has chopped cabbage and carrots, and is cheaper than buying a large head of cabbage & carrots separately, unless you’re feeling crazy and just wanna go for it. I just try not to buy more than what I’m actually going to use… 😉
So here’s the recipe for the chicken gyozas. These also freeze really well if you go all ham and make a bunch more than you’ll eat in one sitting. I hope you have fun making these delicious little bites of yumminess!
Chicken Gyoza Potstickers
1 pound ground chicken
2 pieces of green onions, sliced thin and chopped
1 1/2 cups of cole slaw mix, roughly chopped
1/4 cup of soy sauce
1 large clove of chopped garlic
1 Tbls. sesame oil
1 teas. grated ginger
1. In a large bowl, mix all of the ingredients together until well combined.
2. Take one Gyoza wrapper and place a heaping teaspoon of the chicken mixture in the center of the disk.
3. With your finger, add a bit of water to the edges of the gyoza wrapper, and seal the wrapper, making a half moon shape.
These were pleated because I’m a fancy pants chef… 😂 But don’t you worry about that. Keep going!
4. Place each filled pot sticker sitting up to form a flat base on the bottoms. Continue to fill until you’ve used all the wrappers.
5. In a large non stick frying pan on medium heat, add 2 Tbls. of vegetable oil and place 10 to 12 potstickers in the pan, flat bottom side down. Fry for about 3 to 5 minutes or until golden brown. Turn to brown the sides and cook for about 2 minutes.
6. Add about 1/4 cup of water to the pan and cover the gyoza and let them steam for 3 minutes or until the water is dissolved. Remove from the heat, and continue to cook the gyoza repeating the steps above. Serve with your favorite dipping sauce and enjoy!
The sauce you see in the bowl is a mixture of soy sauce, chopped green onion, chopped garlic, a rounded Tbls. of brown sugar, Sambal and Sriracha. So good!
And there you have it! Another Mystic Meal to add to your repertoire! It’ll be one of those dishes that will make the meows in your life feel special because of all the love that goes into preparing them. And it’s worth it! Thank you so much for stopping by, dear reader! Until we eat again… Happy Cooking!!!
Cheers, hugs, and meows!
Xo Nikki 💕✨
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