Make Ahead
Mrs. Ito's Beef Gyoza
- Makes (I'll find out...)
Author Notes
When I was eight or nine years old, my best friend's mom gave my family a demonstration on how to make gyoza. Mrs. Ito was relatively new to the U.S, with limited English at the time, and a great cook. Over the years she gave us the gift of many beautiful, delicious meals. Their family moved to North Carolina when we were eleven, but they have remained dear family friends for decades to come. This week's contest made me wonder if my Mom had the original recipe, and it turns out she took notes some thirty years ago and still has them; she read them to me over the phone. I've never made these particular gyoza but I will tonight and share the results . . . —Sadassa_Ulna
What You'll Need
Ingredients
- Gyoza
-
gyoza skins
-
1
head cabbage
-
1 pound
ground beef
-
1 teaspoon
fresh grated ginger
-
2
scallions, minced
-
1 teaspoon
finely minced garlic
-
2 tablespoons
sugar
-
salt and pepper to taste
-
vegetable oil for frying gyoza
- Dipping Sauce
-
4 tablespoons
soy sauce
-
1 tablespoon
sesame oil
-
1 tablespoon
mirin
-
1 tablespoon
rice vinegar
Directions
- Mix gyoza ingredients by hand "until the color of gray brick."
- Place a teaspoon of filling on a gyoza skin.
- Using your fingertip, moisten the edge of the skin with water.
- Fold at the center and make five pleats before sealing; press firmly to seal.
- Heat a large skillet on high; add two tablespoons vegetable oil or enough to generously coat pan.
- Place the gyoza in a pan overlapping.
- Cook over high heat until brown on the underside.
- Add 1/4 - 1/2 cup hot water; cover skillet with a lid; reduce heat to medium low. Cook for 3-4 minutes until filling is done.
- DIPPING SAUCE: whisk all ingredients in a small bowl.
Contest Entries
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things!
So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.
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