Collard Green & Shrimp Gyoza

I love gyoza! These yummy meat/vegetable filled dumplings have become one of my favorite options for a quick go-to meal...

Some people call them by their japanese name, gyoza, others use the chinese name jiaozi or korean mandu.
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They are similar to wontons, but are served with a dipping sauce. Wontons are made with a thinner skin and are usually served in soup / broth.

You can find pre-made gyoza in the freezer sections of most supermarkets now…but it’s also nice to make them! They’re a convenient item to have stored in your freezer for a quick snack or light meal, and you can fill them with whatever you like!

You can cook them straight out of the freezer: fry them, steam them, or even throw them into a boiling pot of instant noodles for a more substantial meal. They’re great as appetizers too.

This specific version of the dumplings, called yaki-gyoza or potstickers, is my favorite because they are fried and steamed, so you get a satisfying mix of textures in your mouth…


Since gyoza freeze very well, gather some friends (or very eager little helpers, lol) and make a whole bunch for later. Making it a communal affair is not only fun, but makes the assembly go faster.



With store-bought dumpling wrappers, potstickers are super simple to make. The filling doesn’t need to be cooked beforehand, just mixed and set aside to marinate for a bit.

But, if you’re feeling extra ambitious, you can make the wrappers yourself (as I’ve documented in my last post…it really wasn’t that bad) :o)


Here is a little east-meets-west (or should I say, south?) variation that had been on my mind for a while: the southern combination of shrimp and collards encased in a neat asian-style dumpling.


Collard Green & Shrimp Gyoza
makes enough for around 50 dumplings

Wrappers
40-50 round dumpling wrappers, store-bought or homemade

Filling
1/2 pound small shrimp, finely minced
1/2 cup firm tofu or mushrooms, finely diced
1/4 cup finely diced red bell pepper (ribs and seeds removed)
1/2 lb collard greens, spines removed and finely chopped (about 2 cups)
6- 8 scallions, finely chopped
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1/2 teaspoon salt
2 tablespoons worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon cayenne/hot pepper sauce
1 tablespoon minced/grated ginger
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
3 garlic cloves, crushed
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Black pepper to taste
1/2 teaspoon cajun seasoning (optional)
Cayenne pepper to taste (optional)


Preparing the filling



Mince all the meat and vegetables as finely as you can.


Add the seasonings and set aside to marinate for at least 30 minutes in the fridge.


Once you have your wrappers and filling, you're all set to go.



Place a teaspoon of filling in the center of your wrapper. Wet just half of the outer rim with water, then bring the to edges to meet. Make one anchoring seal in the middle.



Working from the center outward, make three pleats on the side facing you...pinching edges together as you go along.

Tip: try to keep the filling out of the way of your seal, this makes it easier to close.



Repeat the pleats down the other side. Reinforce with a final seal by pinching all around the edge. Notice how the pleating naturally pulls the dumplings into a crescent shape :o)


Gently press the dumplings down against the surface you're working on, so they'll have a flat bottom. Keep the completed dumplings under a damp cloth so they won't dry out while you're filling the others.


**You can freeze the dumplings at this point. Just freeze them on a tray in a single layer and cover with plastic wrap. Once they're frozen, you can transfer them to a freezer bag or container. **

Also, these really don't have to be perfect. The most important thing is that they're sealed tightly. You can skip the pleating all together and just make a plain seal (though the pleats catch the dipping sauce really well :o) )


Sweet and Tangy Dipping Sauce


1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 tablespoons honey or brown sugar
1 tablespoon dijon mustard
1 small scallion, chopped
Red pepper flakes


Combine all the ingredients. Set aside for at least an hour so the flavors can mingle.



Cooking pan-fried Gyoza / Potstickers
8-10 gyoza
1 tablespoon oil
1/2 cup hot stock or water ( I just put in the micro for 1 1/2 minutes)

In a non-stick pan, heat the oil over medium-high heat. Add the gyoza and let them brown on the bottom. Just a nice golden brown, not too dark...



Add the hot stock and cover the pan.



Important: the oil will splatter alot when you add the liquid, so be sure to use the lid as a shield when you pour it in!

Cook until liquid is absorbed, about 8-10 minutes, add an extra minute if frozen. You'll know they're finished when they've plumped up and the skins are translucent.
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*if you use a meat other than shrimp, you may want to add another round of liquid after the first is absorbed, just to make sure everything is cooked :)



All done!

Gyoza are wonderful and the possibilities of fillings are endless, so be creative and have fun!
:o)