- Introduction to making this thing
- i will teach you
- you will make this
- eat it
Now you may be asking, who is this "FOOD?"? Well that's what I'm about to explain.
ok lets do this
First. Veggies need choppin' up.
Take your chives (garlic chives or chive buds work) and dice them up really tiny. About 6-8 will do. And don't forget to wash them first!
Next, green onions!
Chop chop! Use about 3-4 green onions.
Sweet or yellow onion, about half of a big one.
Pro tip: for those of you who cry when slicing these beauties, try chewing gum. I don't know why it works, but it does. Also, if you have a food processor, use it, you lucky bastard.
The most underrated of ingredients! Take about 5-7 big leaves and finely chop. I like to use about 50% more cabbage than the onion amount.
Look how nice that looks. Look at it.
Okay. Danger zone.
This is a ginger root. It needs to be peeled. I don't have a peeler, because I use a knife for everything. But be careful, use a peeler, or the back of a knife to scrape the skin off. You need about a third of a banana, pre-peeled.
More danger zone.
Now, you take that delicious peeled ginger root, and grate it. it will be weird and there will be fibers that look like weird hair. Deal with it. Watch your fingers. You'll need them later to eat the food.
Peel 3-4 cloves of garlic.
No, these aren't massive... my hands are tiny. I know. No comments needed.
Grate this too.
Grating garlic is amusing. But be careful. Put it with your grated ginger. They'll both be basically pulp.
1 pound of fresh ground pork!
...or just under half a kilogram, if you roll that way.
Nasty part #1
Take your hands (they should be clean, but wash them again if you aren't sure) and mix the everliving life out of that pork. You want it to be sticky and mushy and one big ball of meat.
First: dump in these things!
2 Tbsp of Sake, or cooking wine of your choice.
1 Tbsp of Soy Sauce
1 Tbsp of Sesame Oil
1 Tbsp of Oyster Sauce
more adding things
Take a pinch of wasabi powder, if desired, and add it. Just. A. Pinch.
Also add a pinch of pepper.
Add your grated ginger and garlic.
Nasty Part #2
Mix it like you've never mixed anything before. It will be nasty. But it's gonna be soooo tasty. So deal.
Now, dump in all those delicious veggies we chopped.
And mix again!
Refrigerate for half an hour, ish.
And play with words on your fridge! Also, you can use this time to clean the mess you just made. Trust me, it's easier now than later.
Now that your thirty minutes has passed, the set up.
On the left, the delicious filling.
In the middle, your dumpling wrappers and a small cup of water.
On the right, a pan filled generously with flour.
here we go
Take a skin and dab a little water all the way around the edge.
Now, take that knife and spread some in the middle.
I use a lot of filling, since I like them fat and happy like me, but when you are starting, wrapping is much easier with a smaller amount.
Fold almost in half.
You can do this.
Pinch the corner between thumb and forefinger...
...and make a fold on the thumb side only towards the right.
Now pinch that down, as shown, and make more pleats.
Now make more.
I said MORE.
Heat a medium pan to medium-high heat, and drizzle sesame oil.
When hot, place a ring of your gyoza around the pan. While these sit for about three minutes, heat up some water.
After your three minutes, pour hot water into the pan.
You'll want at least enough to cover them about halfway. Since I make fatties, I typically have to add a bit more water halfway through.
Lovely. Now cover!
It typically takes about 3-5 minutes, sometimes longer.
After all the water has boiled down, remove the lid.
The middle bit is your gauge for telling the color of the bottom of the gyoza. When it gets to the desired golden-brown, remove and put on a plate!
And hey presto! Deliciousness!
Now. Dipping sauce. I know you want it.
2 Tbsp Soy Sauce
half a Tbsp Rice Vinegar
half a Tbsp Black Vinegar
I couldn't even wait to cook the rest before eating some.
These I left in a bit longer for more crusty deliciousness.
Full ingredient list:
1 lb ground pork
Half a large onion
A small bunch of chives
A small bunch of green onions
About 5-7 leaves of a cabbage
Corn starch, or potato starch
Clove of garlic
Dumpling wrappers (found at any asian grocery)
where did i get this?