Jason was craving for my gyoza...so, I made poached gyoza the other night.
With the microwavable donabe steam-roaster TOCHINSAI, prepping ingredients is much easier and faster. Instead of blanching the napa cabbage, I simply set the leaves in TOCHINSAI and microwaved (with the lid on) for 2 minutes. Once the leaves were cooled down, I squeezed out the excess moisture out of them.
Ground chicken, minced napa cabbage, onion, grated ginger, garlic, etc. were mixed together. Then, the filling was wrapped in each skin.
Some drizzle of olive oil was added to the boiling water, then gyoza was poached for a few minutes until they floated to the surface. Simple poached gyoza was ready. They were served with my special dipping sauce. My homemade "fermented black bean la-yu (hot oil)" + vinegar + soy sauce + sesame oil. Super good.
Here's my simple poached chicken gyoza recipe:
Poached Chicken Gyoza
Ingredients:
(filling)
11-12 oz ground chicken
1 clove garlic, grated
1 small knob ginger, grated
4 leaves medium-size napa cabbage, steamed and excess moisture drained, then minced
1/4 medium-size sweet onion, minced
1 tablespoon katakuriko (potato starch)
1 tablespoon Chinese rice wine (or sake)
salt and ground Szechuan pepper to taste
25-30 gyoza wrappers
some sliced scallion
soy sauce
vinegar
fermented black bean la-yu (or regular la-yu)
sesame oil
Procedure
1. Mix together the ingredients for the filling in a bowl until smooth by hand. Tightly cover with a piece of plastic and let it rest in the refrigerator for 30 mintues.
2. Take the filling out of the refrigerator and wrap in gyoza wrappers.
3. Boil water in a large pot. Drizzle some olive oil. Poach the gyoza for about 3 minutes or until the filling is cooked through. (They starts to float once gyoza are cooked.)
4. Drain and transfer into a plate. Garnish with sliced scallion.
5. Serve with the dipping sauce (approximate ratio...1.5 soy sauce, 1 vinegar, 1 fermented black bean la-yu, or 1/4 regular la-yu, 1/4 to 1/2 sesame oil)
