Gyoza

Gyoza aka Potstickers aka Chinese Dumplings. There are as many names for these tasty bites as there are ways to prepare them. I learned to make these from one of my Hong Kong students, Irene. Unfortunately her recipe was lost so I have recreated them as best as I could remember. Finding the dumpling wrappers may take a little exploring. Most large supermarkets carry them in the frozen foods section with the other international foods. If not, any asian market will certainly have them. I usually make a whole whack and freeze them for quick and tasty lunches in the weeks to come.

*****UPDATE - Irene's original recipe has been found and is now posted below.

• 3 lbs ground pork
• 1 lb chives
• 3 heaping Tbsp corn starch
• 3 Tbsp sesame oil
• 1 1/2 tsp sugar
• 1/4 dark soya
• 1/4 light soya
• 1 1/2 Tbsp chicken broth powder
• 1 tsp salt
• 4 packages dumpling wrappers

Defrost the dumpling wrappers in the fridge overnight. Finely chop the green onion and the ginger. In a large bowl mix all ingredients together with your hands. Place a small scoop in each wrapper and wet the edges with water. Seal the edges in a crimped pattern and place on a cookie sheet. I freeze them on the cookie sheet first before transfering them to freezer bags to avoid giant frozen clumps of dumplings later on.

When you want to eat some bring a large pot of water to a boil. Drop in a few dumplings at a time and wait for them to float. Technically they are cooked when they float but I always let them go another extra minute - after all we are dealing with raw pork. Remove with a slotted spoon.

Dipping sauces are just as important as the dumlping itself. I usually put out a variety. You can use simple old soya sauce but I prefer sweet chili sauce. You can buy these pre-prepared or make them using chili paste, garlic and honey. I also love korean BBQ sauce for dipping. Pick up each dumpling with your chopsticks and dunk them put the whole bundle in your mouth. YUM!!!

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