Sunday, March 9, 2008
Potstickers, Gyoza or Dumplings
I have made some Dumplings to make it as Potstickers....Whats the difference between Dumplings and Potstickers you may ask??? Arent they the same? Well lets see...
Well first with Chinese it is called Dumplings and with Japanese it is called Gyoza. Dumplings and Gyozas are boiled most of the time instead of panfried and steamed. Dont get me wrong Gyozas can be steamed, panfried and so on...So when it is panfried and steamed to have a somewhat crunchy crust at the bottom it is called Potstickers. And Potstickers, when you bite into it it is moist, soft and crunchy at the same time that makes it very appetizing.
And since we love having it every time we were in a Chinese or Japanese restaurant and sometimes cant get enough of it... decided to look for easy to make Dumplings recipe. Luckily found one that I could bravely say, easy to make.
Above picture are and were (gone in an instant) the Potstikers with vinegar,soysauce and pepper flakes for dippings that I have made and prepared on "ourmeza" for our snacks. And I still have some extras and I've stored them in our freezer. And whenever I am ready to cook them when ever we have some craving for it we could easily have it.
chopped cabbage (boiled)
chopped green onion
ground pork or chicken or beef or shrimp
minced fresh ginger
extra virgin olive oil...
Mix all of the ingredients. Fill the gyoza wrapper with the mixture. Sealed edges of the wrapper by wetting or dumping it with water. Fold and sealed being that the mixture would be in the center. Add the olive oil in a frying pan. Put gyoza or dumplings in the pan and fry until the bottoms become golden brown. Add water just enough to steam the dumplings in the pan about 1/4 to 1/2 cup of water depends how much you have dumplings in your pan. Cover the pan and steam the gyoza on low heat until the water is gone.