Whenever I eat at a Japanese restaurant I order gyoza. They are usually filled with pork and are absolutely delicious. This was the first time I have ever made them, it was an accomplishment for me, A fragrant edamame filling in a tender dumpling and a salty, spicy, slightly sweet dipping sauce make for a wonderful meal or appetizer. —sdebrango
Making the edamame filling and gyoza
shelled edamame cooked
garlic clove minced
toasted sesame seeds
rice wine vinegar
fresh ginger minced
(heaping tsp) light miso paste
splash of sriracha
season with salt and pepper to taste
wonton or gyoza wrappers
water to seal the edges
sesame oil and vegetable oil to fry the gyoza
rice wine vinegar
sugar or honey
chili paste (or more if you want it spicier)
Steam the edamame, I used the microwave following package directions, cooking for 3 -4 minutes on high. alternatively you can also boil them. Heat a small amount of vegetable oil in a skillet, add a splash of sesame oil add the garlic and saute until soft, add the cooked edamame and continue to saute for approximately 2 minutes. Remove from heat. Add all the ingredients to the food processor and pulse just a few times to break up the soy bean and mix everything together. Test to make sure it will hold together, should be a rough paste.
Note: I did not need to add salt, the miso paste added more than enough for me and the dipping sauce is salty from the soy sauce. So use salt gingerly if so desired.
Place the wrappers on your work surface. Have a cup of water and the filling ready. Place a tsp of the filling in the middle of the wrapper. Wet the edges of the wrapper all the way around and fold over, press on the edge using your thumb and index finger until you know that it’s bonded. Heat a skillet ( I used a 12 inch skillet) on high with a little sesame oil, place the gyoza seam side standing up in the skillet. Brown them, it takes only about a minute or two. Now add about 2/3 cup water to the skillet and cover. Let cook for 4-5 minutes or until the water completely evaporates. Serve immediately.
Whisk all ingredients together and serve with the gyoza
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.