Mushi-Gyoza (Steamed Gyoza)
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Aunt M. September 4, 2021
The recipe includes ingredients for the dipping sauce, but no directions. I don't read minds, so it would help to know if the ingredients are cooked together or simply mixed. And as someone unfamiliar with hot peppers, I'd appreciate knowing how to handle them safely. I can't eat them as my system is very sensitive and they cause sores to form on my skin so God only knows how bad it would be to actually eat them, but I have family members I cook for who like them, so how hot are they? And similar information would really be helpful.
Virginia L. September 4, 2021
Aunt M, I made these and I’ve made these kinds of dipping sauces before and it’s simply stirred together. Not cooked. And as far as using the peppers, if you’re that sensitive, I’d advise leaving them out. Or use a drop of Tabasco or Sriracha Sauce instead according to your level of heat. This is a delicious recipe!
Virginia L. October 12, 2019
Since I’m Vegan, I substituted the ground pork with a half can of pumpkin and also stirred in a heaping tablespoon of Miso paste. They were FABULOUS! Tasty and healthy. I’ll definitely be making these again!
norie March 19, 2018
When trying a food allergy, would shredded napa be a good substitute for the mushrooms?
Chia-Li S. May 24, 2015
Gyoza is the Japanese adaptive pronunciation of "Jiao-zhe", a popular Chinese dumpling made with ground pork/chicken/shrimp and cabbage. Shu-Mai is a Cantonese "dim-sum" item that you get at any dim-sum place here in the U.S or anywhere else in the world that has dim-sum restaurants. They have very different shapes and sizes....and the fillings of shu-mai dumplings are always partially exposed...
Chia-Li S. May 24, 2015
ehh, I am from Taiwan, I don't think anyone who eats calls this "shu-mai".....
hookmountaingrowers December 28, 2014
Made this and was very delicious! Made it for a traditional Japanese family who uses cabbage in the mix but they liked this one. Pan fried it first in a non-stick pot and steamed it and also used a regular non-bamboo steamer and both came out great. Would use less canola oil in the mix and you need a fraction of the dipping sauce. Would definitely make again.
em-i-lis February 26, 2014
These are marvelous!!! I used ground chicken in place of the pork but otherwise did everything to a tee. Fantastic recipe. Thanks!
LeeLeeBee June 20, 2013
I couldn't wait until they were steamed and sampled to comment. I had such a hard time not eating the filling as I was making them - it smelled so good! So good it nearly overcame a very deserved aversion to raw pork... :)
fisheri July 6, 2012
just stumbled on this, not so long after a trip to japan. made them the next day, half pork, half shrimp. easy. tremendous. thanks!
melissav May 10, 2012
I made a double batch of these over the weekend (using a shrimp, pork combo filling) and they are delicious. I steamed and froze half, which I have been bringing to work in small tupperwares along with some soybeans to nuke for a quick and delicious lunch. The other half I froze unsteamed for future use. I already used some in a egg drop, vegetable soup. They are easy other than the stuffing portion - I was cursing a little after the first 50 so I sat at the kitchen table with my laptop and hulu and the 2nd half went by much quicker. Thanks for a great recipe.
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