Home made Gyoza, no wood was burned

landarc · 03-03-2013, 11:10 PM

What I did instead of cooking my Throwdown Pizza, I made dumplings from scratch. As always, from the blog in it's entirety, no need to leave the friendly confines of the Brethren, as if you could! Muuuaahaahaaaa...sorry, read on.

So, I decided to make gyoza, that most famous of Japanese dumplings. And to make it more interesting, I decided to make it with home made dumpling skins. I have a couple of recipes, and it could not, on the surface, be any easier. A basic hot water dough and some quick kneading. The dumpling skin is based upon a rather simple Chinese noodle recipe, that involves nothing more than water and flour.

Dumpling Skins:
2 cups all purpose flour + 1/2 cup for dusting and such
1-1/4 cups boiling water

Basically, after boiling the water, I added about 3/4 cup of the water to the 2 cups of flour, mixed this together to form a dough, I found that I needed about 1/4 cup more of the water I had allowed for. Once this came together, and it is a dry dough at this time, I turned it from the bowl and kneaded it for around 4 minutes (this was a mistake). Once this became somewhat smooth and elastic, I divided into halves and wrapped in plastic to rest. After a one hour rest, I rolled each half into a long snake, and evenly cut it into 24 pieces. Here is where I got lazy and gave into the call of my KitchenAid pasta rollers. Each piece was rolled into a ball, given a quick smash by hand them rolled through the machine. I should have gone thinner, more on this later. Here is what I ended up with.

So Far So Good

They are far from perfect, hey, it is my first time. Lessons learned, I over kneaded, the gluten just would not relax, the dough was a little tough. Also, I prefer a thinner skin than these, the problem was that gluten. I think next time, I will knead for maybe 1-2 minutes.

To the stuffing, I originally thought these would be vegetarian, but, once I decided to go with home made skins, I ditched the experimental vegetarian stuffing and went with my usual pork and shrimp dumpling stuffing. Essentially, just a load of veggies, ground pork and finely minced shrimp. I prefer the texture a little loose, so all the vegetables are hand cut.

Dumpling Filling:
1/4 pound ground pork
1/4 pound wild shrimp, finely minced
2 cups chopped cabbage
1/4 cup finely chopped carrot
1/4 cup finely chopped scallion, white parts only
5 medium Shiitake mushrooms, finely chopped

3 tablespoons Mitsuba, Parsley or Cilantro
1-1/2 teaspoons corn starch
2 cups water
3 tablespoons shoyu
2 tablespoons sake
1/2 teaspoon sugar
1 teaspoon Red Boat fish sauce

Mix the cornstarch, pork and shrimp together. Set aside. In a small saucepan, combine liquid ingredients and add mushrooms. Bring to a simmer and simmer for 5 minutes. Remove mushrooms and finely chop for stuffing. Reserve mushroom cooking water. Combine all vegetables, mushrooms and meats, season with 2 tablespoons of the mushroom cooking water that has been reduced by half. Set aside to cool.

Dumpling Filling

From here, the assembly goes painfully slowly if you are me, and it goes quickly if you are one of those dexterous people. You can see that the filling I use is a coarser texture and it not as agglomerated as many commercial versions, I like the texture and the way the flavors are not all mashed together in a food processor. In any event, except for the over-developed gluten and thickness, it was a lot easier to work with fresh wrappers. They folded and sealed much better and once I get the kneading down, this is the way to go. Here they are all in all their rustic, irregular glory.

Into the pool everyone

The process from here, is pretty straightforward as well. I used a very good non-stick pan, I like the Bialetti pans, best non-stick I have found. A little oil to brown the bottoms of the dumplings, then once brown, throw in about 1/4 cup of water and cover to steam.

Browning nicely

I ended up using two pans, and this went pretty quickly. The overall cook went exactly as expected and the dumpling skins cooked up as expected. Despite their obviously excessive thickness. I also think I don't like the folds on my gyoza, won't do that again. Still, it was good food.

Gyoza, Kimchi, Rice and Dip

A nice dipping sauce was assembled using the mushroom cooking water, some vinegar and a little extra sugar, and a dash of sesame oil to add body. Some chopped green onions were added as well. On the plate, you can see I drizzled some Togarashi Rayu oil over the gyoza, I also decided some kimchi and rice was in order. I love the sweet/salty/savory/heat that rolls through the palate with these combinations of foods. The kimchi also brings sour and crunchy to the plate, really hitting all of what we love in food to the plate.

In Section

'Here you can see the thickness, this is actually acceptable for things such as potstickers, but, I prefer a thinner skin for gyoza. Still, the texture was excellent and the flavor was right there. The overall taste was balanced with the vegetables being up front and center, the meat added depth and complexity. Overall, this was delicious, the next batch, I know just where to go.

Hook_Line_and_Sinker · 03-03-2013, 11:39 PM

Man oh man these look great

code3rrt · 03-04-2013, 12:16 AM

Great lookin' stuff there Bob........I could eat that all day long!

Will work for bbq · 03-04-2013, 01:33 AM

Man those sure look good. How does a gyoza differ from a potsticker?

Kathy's Smokin' · 03-04-2013, 01:33 AM

Yes, I love gyoza and yours look wonderfully delicious! Thanks for posting the recipe and so much detail, I want to make them, too!

Phubar · 03-04-2013, 03:55 AM

Oooooweee!
Hit me up Onii-Chan!

Gore · 03-04-2013, 07:55 AM

I was thinking it's been an awfully long time since we made jiaozi. That looks like a great alternative. I think we might have to have a Japanese family night and make a batch. What I always find surprising is that you can spend many hours making these things and you think you've made a lot, but everyone eats about twice as much as they normally would. These are great bonding activities though!

Garyclaw · 03-04-2013, 08:15 AM

Those look mighty fine, Bob. The stuffing look perfectly flavorful.

Why didn't you like the folds? Too much dough? I know sealing can be tricky.

Also, how hot is the Togarashi Rayu Oil?

Ron_L · 03-04-2013, 08:18 AM

Those look great, Bob! Thanks for all of the details!

BTW... I HATE it when I can't get my gluten to relax!

cirk · 03-04-2013, 09:00 AM

Man I love dumplings!!! Hard to find good ones in my area. Thanks for the recipe!

caliking · 03-04-2013, 10:02 AM

Yum!! You would likely have to pull me away from the table to make me stop eating the whole batch of those.

Carbon · 03-04-2013, 10:48 AM

One of my favorite side dishes. I love gyoza and steamed rice as a full meal.
Nicely done!!

gtr · 03-04-2013, 10:55 AM

Nice cooking and great post!

MS2SB · 03-04-2013, 10:59 AM

I'll take a dozen. 6 pan fried and steamed and 6 deep fried if you please.

fingerlickin' · 03-04-2013, 11:06 AM

I'd hit that, shrimp and all. Good looking cook once again Bob.

03-03-2013, 11:10 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Home made Gyoza, no wood was burned What I did instead of cooking my Throwdown Pizza, I made dumplings from scratch. As always, from the blog in it's entirety, no need to leave the friendly confines of the Brethren, as if you could! Muuuaahaahaaaa...sorry, read on. So, I decided to make gyoza, that most famous of Japanese dumplings. And to make it more interesting, I decided to make it with home made dumpling skins. I have a couple of recipes, and it could not, on the surface, be any easier. A basic hot water dough and some quick kneading. The dumpling skin is based upon a rather simple Chinese noodle recipe, that involves nothing more than water and flour. Dumpling Skins: 2 cups all purpose flour + 1/2 cup for dusting and such 1-1/4 cups boiling water Basically, after boiling the water, I added about 3/4 cup of the water to the 2 cups of flour, mixed this together to form a dough, I found that I needed about 1/4 cup more of the water I had allowed for. Once this came together, and it is a dry dough at this time, I turned it from the bowl and kneaded it for around 4 minutes (this was a mistake). Once this became somewhat smooth and elastic, I divided into halves and wrapped in plastic to rest. After a one hour rest, I rolled each half into a long snake, and evenly cut it into 24 pieces. Here is where I got lazy and gave into the call of my KitchenAid pasta rollers. Each piece was rolled into a ball, given a quick smash by hand them rolled through the machine. I should have gone thinner, more on this later. Here is what I ended up with. So Far So Good They are far from perfect, hey, it is my first time. Lessons learned, I over kneaded, the gluten just would not relax, the dough was a little tough. Also, I prefer a thinner skin than these, the problem was that gluten. I think next time, I will knead for maybe 1-2 minutes. To the stuffing, I originally thought these would be vegetarian, but, once I decided to go with home made skins, I ditched the experimental vegetarian stuffing and went with my usual pork and shrimp dumpling stuffing. Essentially, just a load of veggies, ground pork and finely minced shrimp. I prefer the texture a little loose, so all the vegetables are hand cut. Dumpling Filling: 1/4 pound ground pork 1/4 pound wild shrimp, finely minced 2 cups chopped cabbage 1/4 cup finely chopped carrot 1/4 cup finely chopped scallion, white parts only 5 medium Shiitake mushrooms, finely chopped 3 tablespoons Mitsuba, Parsley or Cilantro 1-1/2 teaspoons corn starch 2 cups water 3 tablespoons shoyu 2 tablespoons sake 1/2 teaspoon sugar 1 teaspoon Red Boat fish sauce Mix the cornstarch, pork and shrimp together. Set aside. In a small saucepan, combine liquid ingredients and add mushrooms. Bring to a simmer and simmer for 5 minutes. Remove mushrooms and finely chop for stuffing. Reserve mushroom cooking water. Combine all vegetables, mushrooms and meats, season with 2 tablespoons of the mushroom cooking water that has been reduced by half. Set aside to cool. Dumpling Filling From here, the assembly goes painfully slowly if you are me, and it goes quickly if you are one of those dexterous people. You can see that the filling I use is a coarser texture and it not as agglomerated as many commercial versions, I like the texture and the way the flavors are not all mashed together in a food processor. In any event, except for the over-developed gluten and thickness, it was a lot easier to work with fresh wrappers. They folded and sealed much better and once I get the kneading down, this is the way to go. Here they are all in all their rustic, irregular glory. Into the pool everyone The process from here, is pretty straightforward as well. I used a very good non-stick pan, I like the Bialetti pans, best non-stick I have found. A little oil to brown the bottoms of the dumplings, then once brown, throw in about 1/4 cup of water and cover to steam. Browning nicely I ended up using two pans, and this went pretty quickly. The overall cook went exactly as expected and the dumpling skins cooked up as expected. Despite their obviously excessive thickness. I also think I don't like the folds on my gyoza, won't do that again. Still, it was good food. Gyoza, Kimchi, Rice and Dip A nice dipping sauce was assembled using the mushroom cooking water, some vinegar and a little extra sugar, and a dash of sesame oil to add body. Some chopped green onions were added as well. On the plate, you can see I drizzled some Togarashi Rayu oil over the gyoza, I also decided some kimchi and rice was in order. I love the sweet/salty/savory/heat that rolls through the palate with these combinations of foods. The kimchi also brings sour and crunchy to the plate, really hitting all of what we love in food to the plate. In Section 'Here you can see the thickness, this is actually acceptable for things such as potstickers, but, I prefer a thinner skin for gyoza. Still, the texture was excellent and the flavor was right there. The overall taste was balanced with the vegetables being up front and center, the meat added depth and complexity. Overall, this was delicious, the next batch, I know just where to go. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que
	2 members found this post helpful.

03-03-2013, 11:39 PM	#2
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California Downloads: 0 Uploads: 0	Man oh man these look great __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

03-04-2013, 12:16 AM	#3
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Great lookin' stuff there Bob........I could eat that all day long! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

03-04-2013, 01:33 AM	#4
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	Man those sure look good. How does a gyoza differ from a potsticker? __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

03-04-2013, 01:33 AM	#5
Kathy's Smokin' is One Chatty Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada Downloads: 0 Uploads: 0	Yes, I love gyoza and yours look wonderfully delicious! Thanks for posting the recipe and so much detail, I want to make them, too! __________________ "Dragona" the Vision Kamado Pro, and a vision she is. 14" & 24"charcoal kettles, Weber Silver gasser Old Brinkmann vertical Smoke'n'Pit that needs new pans When all else fails just ask yourself, WWGALD??? I got a ZERO for the best back bacon I've ever tasted! *Walk in beauty, Dan Chambers.*

03-04-2013, 03:55 AM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Oooooweee! Hit me up Onii-Chan! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

03-04-2013, 07:55 AM	#7
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	I was thinking it's been an awfully long time since we made jiaozi. That looks like a great alternative. I think we might have to have a Japanese family night and make a batch. What I always find surprising is that you can spend many hours making these things and you think you've made a lot, but everyone eats about twice as much as they normally would. These are great bonding activities though! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

03-04-2013, 08:15 AM	#8
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	Those look mighty fine, Bob. The stuffing look perfectly flavorful. Why didn't you like the folds? Too much dough? I know sealing can be tricky. Also, how hot is the Togarashi Rayu Oil? __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya" Last edited by Garyclaw; 03-04-2013 at 08:47 AM..

03-04-2013, 08:18 AM	#9
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Those look great, Bob! Thanks for all of the details! BTW... I HATE it when I can't get my gluten to relax! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

03-04-2013, 09:00 AM	#10
cirk Full Fledged Farker Join Date: 12-15-11 Location: Madison, MS Downloads: 0 Uploads: 0	Man I love dumplings!!! Hard to find good ones in my area. Thanks for the recipe! __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

03-04-2013, 10:02 AM	#11
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	Yum!! You would likely have to pull me away from the table to make me stop eating the whole batch of those. __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

03-04-2013, 10:48 AM	#12
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles Downloads: 0 Uploads: 0	One of my favorite side dishes. I love gyoza and steamed rice as a full meal. Nicely done!! __________________ UDS / Mini-WSM / Weber 22.5 OTG / Modified ECB / Lodge hibachi / 34" WFO.

03-04-2013, 10:55 AM	#13
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Nice cooking and great post! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

03-04-2013, 10:59 AM	#14
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	I'll take a dozen. 6 pan fried and steamed and 6 deep fried if you please. __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord

03-04-2013, 11:06 AM	#15
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	I'd hit that, shrimp and all. Good looking cook once again Bob. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???