Alright, these were just plain delicious!
You can thank my cute brother and his beautiful girlfriend. She is from Japan (born and raised) and she and my brother are both amazing cooks! I have learned so many really cool authentic Japanese recipes from them. My brother is there (in Japan) visiting her right now, and they just made a video teaching my family and I how to make Gyoza, or what we call potstickers. They are traditionally made with pork, but she knows that I am a vegetarian, and she kindly created a veggie version for me to try. I made the Gyoza wrappers from scratch, and will give directions on how to do that, but you can definitely use the kind that are already ready to use that you can buy at your Asian Markets. They would work just fine. I have to say though, when something is made from scratch and made with a little love, it tastes so much better! This recipe is as authentic as it gets! Oh, and don't be intimidated by the odd ingredients, they can all be found at your Assn markets as well. Get on an apron, get brave, and make something new and challenging! Cooking is so fun!
Step 2: Making the vegetable filling
You will need:
2 cups cabbage
2 cup nira (garlic chives found at Asian Market)
1 cup Gobo (burdock root, also found at Asian Market), peeled
1 cup shitake mushrooms
1 cup oyster mushrooms
2 garlic cloves
1 Tbsp fresh grated ginger
Tbsp Potato starch
1/2 tsp salt
2 Tbsp soy sauce
1 Tbsp sake wine
1 Tbsp sesame oil
Finely chop the cabbage, nira, gobo, mushrooms, garlic, and ginger. Chop these as fine as you can, the smaller the pieces the better (My mom did hers in a food prcessor and it worked great!). Next add the rest of the ingredients and stir well to incorporate everything. Set aside while you prepare the wrappers.
Step 3: Making the Gyoza Wrappers
(Use a large biscuit cutter to cut out perfect rounds)
Working on a very well floured surface, roll out a little dough a little at a time until it is pretty thin (1/4 inch or so). Using a large biscuit cutter, cut out rounds. Continue the process until rounds are all cut out. Generously cover the tops with flour so that they do not stick.
Step 4: Assembling and cooking the Gyoza:
Holding a wrapper in your hand, dip your fingers in some cold water and wet the edges of the wrapper a little. This is going to act as an adhesive when you close it. Place a small amount of the filling onto the center of the wrapper.
Fold the wrapper in half and gently seal the edges leaving no holes or openings.
You can stop here and cook them just like this, or you can give them a fancy pleated edge like this one...
While you are working on making the gyoza, place them on a parchment lined and floured baking sheet. Make sure that there is a good amount of flour on the parchment paper for extra assurance that the gyoza will not stick to it.
Step 5: Cooking the Gyoza
Now you are ready to cook these. You will need a heavy skillet, 2 Tbsp. Olive oil or Sesame oil, a few Tbsp. of water, and a lid for your pan. Over medium high heat, heat the oil. Place your Gyoza in the pan with the pleated edge toward the ceiling. Cook for several minutes until they start to get crispy on the bottom. Now you are going to finish cooking them by steaming them. Put a few Tbsp. of water in the pan, cover with a lid, and finish cooking for 2 or 3 minutes. Remove from pan, and serve with Chili dipping sauce (recipe below).