Pot Stickers War Teep Gyoza Dim Sum Deem Sum Recipes

GYOZA (JAPANESE POTSTICKERS)

Steps:

• Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
• Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
• Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
• Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

CHINESE DIM SUM POT STICKERS

Steps:

• *NOTE: the original recipe specified ground lean pork. Either type of meat will work. However, we prefer equal parts of both ground chicken and ground pork.
• DIPPING SAUCE: In a small non-reactive bowl combine the dipping sauce and set aside to marinate. Best prepared several hours in advance.
• MEAT FILLING: In a large bowl combine the filling ingredients. Cover and refrigerate at least 1 hour.
• To make a simple paste for sealing the wrappers, in another small bowl combine a few tablespoons of water and roughly 1 teaspoon cornstarch. Stir to blend. Place about 3/4 tablespoon of the meat mixture on one dim sum wrapper. Using your fingers or a pastry brush, add a little bit of the water/cornstarch mixture to the edge of the wrapper. Fold over the wet edges so they meet and they should look like mini-turnovers. Be sure edges are sealed firmly so that the dim sum do not fall apart during cooking.
• (If you own a dim sum wrapper maker use that. If you don't own one, considering investing in a dim sum wrapper. They are inexpensive and come in very handy! A small turnover maker will also work.).
• Place the filled dim sum singly on parchment or waxed paper lined cookie sheet. Fill all the dim sum wrappers.
• FRYING THE DIM SUM: In large saute pan, on medium-high heat the peanut oil, approximately 1 tablespoon. Add the dim sum in batches, DO NOT crowd, and fry until golden on both sides, about 5 minutes.
• Once golden, add 1/4 cup of broth or water, cover pan and bring to boil. Reduce heat to simmer and cook for about 20 minutes or until liquid is evaporated and dim sum are tender but not gummy . Serve immediately.
• STEAMING THE DIM SUM: Place a large bamboo steamer inside a large stock pot. Fill with water so that the water does not exceed the bottom of the first level or tier of the steamer basket. Lightly oil the inside of the bamboo steamer basket so that the gyoza do not stick. Arrange the dim sum singly in the bamboo steamer, cover and bring water to boil. FYI- Don't put the cover on the stock pot, only the bamboo steamer.
• Reduce heat to low-medium and cook for about 20 minutes or until dim sum are tender but not gummy. Make sure the water does not evaporate, checking periodically and adding more if necessary. Serve hot.
• Serve the dim sum with your favorite dipping sauces.
• Yield is estimated.
• The meat mixture can be prepared in advance and frozen until ready to use. Any leftover meat mixture can also be placed in the freezer for later use.

POT STICKERS (WAR TEEP) / GYOZA DIM SUM / DEEM SUM

Steps:

• For the wrappers:.
• Put flour and salt into a food processor bowl with metal blade attached and affix the cover.
• Turn on the motor and slowly begin adding water through the chute until dough forms into a loose ball around the blade. You may not need all the water --
• Place dough on a lightly floured surface and knead for about a minute.
• Shape into ball and place in a bowl covered with plastic wrap for 30 minutes at room temperature.
• Place the dough on a lightly floured surface. Divide into thirds. Return 2/3rds to the bowl and cover with a damp cloth.
• Roll the remaining third into a cylinder about 12 inches long by 1 inch wide. Cut into 1 inch pieces.
• Either press each piece with a tortilla press or place a piece of dough between your hands with the cut sides against the palm and squeeze flat.
• Using a small tapered rolling pin roll the dough out to 2-1/2 inch diameter keeping the center thicker than the edges.
• Repeat with the remaining wrappers, placing them on a floured plate and cover with a damp towel until ready to use.
• For the Filling:.
• Soak the dried mushrooms in warm water that covers them for about 30 minutes or until soft and pliable. When reconstituted, squeeze out the excess water and mince. The packaging for these mushrooms usually gives a quicker way to reconstitute using boiling water.
• Place ground pork in bowl, add mushrooms, scallion, ginger and chicken stock. Mix well.
• Add the remaining filling ingredients minus the cabbage and salt (will be added later) and the canola oil and water (used for cooking). Mix well until tacky. Cover and refrigerate for 2 hours.
• Place the chopped cabbage in a bowl and sprinkle with the salt. Mix by hand and set aside for 10 minutes.
• Place the cabbage in a kitchen towel or strong paper towel and squeeze out the excess water. Set aside.
• Prepare pot sticker wrappers.
• Mix reserved cabbage into filling mixture just before making the dumplings.
• Assembly Instructions:.
• Have a small bowl of water near at hand, a plate and oiled cookie sheet for the dumpling assembly.
• Place a heaping teaspoon or desired amount of filling into the center of the wrapper.
• Rub a thin line of water from a bowl around the edge and fold in half making a half moon shape.
• Starting from one end, pleat one edge of the dough in an over-lapping fashion and pinch to seal. The shape will turn out to be a slightly off center crescent. Place on an oiled cookie sheet until ready to bake or freeze. See uploaded pictures for a better idea of what the end product looks like.
• Cooking Instructions:.
• Heat a heavy frying pan to hot over medium heat and coat the bottom with one tablespoon of canola oil.
• Off heat, arrange the dumplings in the pan flat side down, allowing space between each.
• Pan-fry the dumplings at medium heat until the bottoms turn light golden brown. Pour in hot water, cover immediately with a slightly cocked lid and cook for 5 to 6 minutes. All water should evaporate.
• Pour in remaining 2 tablespoons of oil (do not pour onto dumplings). Fry uncovered until the undersides of the dumplings are golden brown and crisp.
• Serve with your favorite soy sauce / chili pepper oil / vinegar dip. See Recipe #469900 #469900 for the ingredients / instructions.

VEGETARIAN POT STICKERS

Steps:

• In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
• Serve with dipping sauce.
• Combine all.

GYOZA (POT STICKERS)

Steps:

• Heat 1 teaspoon sesame oil in a skillet over medium heat; add curry paste. Cook until aromatic, about 30 seconds. Add cabbage, carrot, and 1 1/2 tablespoons garlic; cook and stir until cabbage is wilted and moisture has evaporated, about 3 minutes. Remove from heat; allow to cool.
• Mix pork, egg, 1/4 cup green onions, water chestnuts, ginger, soy sauce, fish sauce, 2 teaspoons sesame oil, and brown sugar together in a bowl. Stir in cabbage mixture.
• Whisk together rice vinegar, low-sodium soy sauce, 1/3 cup green onions, 1 teaspoon sesame oil, 1 clove garlic, and chili paste. Let dipping sauce flavors meld for at least 15 minutes before serving.
• Separate and place gyoza wrappers onto your work surface. Spoon about 2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wrappers with water. Fold one side of the wrapper over the filling onto the opposite side to form a crescent-shaped gyoza. Press edges together to seal.
• Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook half the gyoza until lightly browned, about 1 minute per side. Pour 1/4 cup broth into skillet; reduce heat and cover. Steam until broth evaporates and gyoza are translucent, about 5 minutes. Repeat with remaining oil, gyoza, and broth.

GINGER SCALLION TRIPE (DIM SUM STYLE)

Steps:

• Clean the tripe well under running water.
• Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers.
• Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery.
• Drain the tripe and slice into 1 inch strips. Discard broth.
• In a wok, heat peanut oil on medium high heat.
• Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes.
• Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove.
• Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.

LEMONGRASS GYOZA (POT STICKERS/DUMPLINGS)

Steps:

• Heat wok and stir-fry lemongrass, garlic, and ginger in a bit of oil for one minute. Throw in onion and miso soup and simmer for 5 minutes.
• Add carrot, bean sprouts, red bell pepper, and tempeh and cook for 2-3 minutes, stirring to prevent sticking.
• Add soy sauce, rice vinegar, red pepper flakes, and maple syrup. Stir, then add cellophane noodles and mix thoroughly to coat.
• Add scallions and cook for one minute.
• Place about 1 tbsp of mixture into each wrapper, moisten edges (using soymilk or egg substitute works better than water), and seal.
• Steam for about 3 minutes.