I make about 200 dumplings at a time and freeze them. It is a bit of a production to make, but it is so worth it. I'm always excited when I get to eat these, it's not like a sad frozen dinner, and they are so convenient. Try these gyoza with steamed rice and some sauteed bean sprouts, and beer!
Ingredients:
Filling:
Ample amount of potato starch for coating the gyoza before freezing them.
You will also need enough gyoza wrappers. You can buy pre-made dumpling wrappers at any Asian supermarket.
Directions:
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Mix all the ingredients in a large bowl.
- Cover a baking sheet or tray with potato starch.
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Holding a gyoza wrapper in one hand, heap a teaspoon of the filling onto the wrapper. Gently fold half the wrapper over the filling and start crimping and pinching the edge to form a seal.
- Place finished gyoza on the tray, gentle toss to coat with potato starch. When your tray is full, transfer to a freezer bag and freeze them. If you have room in your freezer to put the whole tray in, do that first and then transfer to the bag.
To Fry:
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You can pan fry these from fresh or frozen, but it will usually be from frozen since you've stocked your freezer. Heat your preferred cooking oil at medium-high heat in a pan that you have a lid for. Arrange the gyoza in a single layer, they can be touching. Drizzle them with a little sesame oil.
- After a couple minutes, when the gyoza are starting to heat up, add a little water, about 3-4mm deep, and put the lid on.
- When the water has nearly all evaporated and the bottoms are nicely browned, flip them over and cook a couple minutes on the other side.
Eat them nice and hot. We dip them in OKAZU straight, or sometimes mixed with a little soy sauce and rice vinegar. This is such an easy and satisfying meal. Our freezer is always stocked.
