gyoza

We love gyoza.  Crispy on the outside, wonderful on inside; there’s something irresistable about those little bundles of flavor.  The best part is, they aren’t too difficult to make.  All you need is some filling, a few gyoza wrappers, a tiny bowl of water, and steady fingers.  They’re even fun to make (and that’s saying something coming from me, the one who can’t/won’t/doesn’t like to/is forbidden to cook).
Last night we made two kinds: Kabocha-cheese and ginger-beef.
Khoa found a recipe online for the kabocha (Japanese pumpkin) gyoza over at eating okinawa, a great food blog based in Okinawa, Japan.  We omitted some of the spices and substituted shredded cheese for cream cheese, but the results were still delicious!
kabocha gyoza
He also created his own filling using ground beef, finely chopped shiitake mushrooms, ginger, garlic, red onions and a little salt and pepper (Unlike the traditional way, Khoa sauteed the meat and the rest of the ingredients before making the gyoza).
Ginger beef gyoza
 Once you’ve pinched together the gyoza, all that’s left to do is put some oil in a hot pan, and cook the bottoms for a few minutes until they are crispy.  You then add a very small amount of water (1mm deep) to the pan, cover, and steam for another 2 or 3 minutes.  That’s it!
But be careful, we don’t call them “pot stickers” in America for nothing.  These little suckers have a tendency to get stuck to the bottom of the pan, so be sure to use enough oil.
The thing we like most about gyoza is that it’s up to you what you put in it (or what you put it in).
Have you ever made gyoza at home?  What filling did you use?
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