Taiwanese Style Dumplings (餃子/鍋貼) and Japanese Gyoza (ぎょざ)

Called hundreds of different things all over the world these are delicious pouches of delicious morsels! This is a recipe that I have made (about 200 and still do EVERY MONTH) for my family and friends and they just keep on wanting more. Also this is a recipe derived from my family recipe, as to my mom would kill me if i ever posted that recipe on here HAHA! I also have a Japanese Style Gyoza. So here we go...

Taiwanese Style Dumplings/ Pot Stickers
Double the recipe if you want to make more, this isnt baking its just practicality. This will yield about 25-30 decent sized dumplings.

1 lb ground pork or duck
4 Sprigs of Spring Onions Chopped Fine
2 cups chopped Cabbage
1 Tsp 5 spice Powder
1 Tsp Sesame Oil
1 Tsp Salt
1/2 Tsp WHITE Pepper (ground of course)
1/2 Tsp Black Pepper (ground as well)
1 Tbs Ginger Ground or Chopped VERY VERY FINE

1 Tbs of Corn starch ONLY if you like the meat inside more smooth... otherwise leave it out... i usually just leave it out cause 1. my hands are covered in raw pork but the time i remember it, 2. It tastes just the same to me, 3. If you add the starch you will need to add an egg.

1 Package of Dumpling Skin (I can't tell you how we make our skins due to the fact that i like i having a head on my shoulders... love you mom! <3)

Start off by adding the pork into a decently sized bowl (glass, metal, ceramic... none of it really matters it just needs to hold everything and be strong). Then add in the ginger, spring onion, 5 spice powder, salt and peppers and mix well until the meat is a bit sticky. Then add in the cabbage and mix it up again with the sesame oil.

A great dumpling sauce for these are:

2 Tbs Soy Sauce
1 Tbs Sesame Oil
1 Tsp Sa Cha Sauce
1/2 Tsp Black Vinegar
1 Tsp Sugar

Gyoza Time! What you will need:

1 lb. Ground Pork (No substitutes, sorry)
1 Tbs Worcestershire Sauce (Japanese, preferably but the taste wont differ too much if you use something else)
1 Tbs ground Ginger
1 Tsp Salt
1 Tsp White Ground Pepper
1 Tsp Tonkatsu Sauce (if you dont have this skip it)
2 Tbs Soy Sauce (again... REAL soy sauce.... look at the friggin lable)
1/2 Onion Finely Chopped
1 Carrot Grated
2 Tbs Vegetable Oil/ Sesame Oil

Basically just like the Taiwanese Dumplings, mix it all together, wrap, freeze or cook and eat!

Note: I tend to make Gyoza thinner and longer so you will need about 1/2 the filling of a typical dumpling.


Make sure you have your dumpling skins ready and take about... a heaping teaspoon or two of meat into the middle of the dumpling skins, (Make sure you have put water on half of the edge of the dumpling skin or else it will not seal and they will break when they boil/ pan fry.) and fold over the dry edge to the wet edge. You can make a ton of these and freeze them up on a tray then separate them into baggies and take them out when you need to or feel the urge to have dumplings.

Gyoza taste GREAT with Bulldog Company's Tonkatsu Sauce (seriously the best brand i've tasted so far)

Enjoy!

PS------ I will be making a video of this from start to finish on my youtube account in the next few weeks so be on the look out for it. My youtube is in the contacts page. :)

HAPPY EATING!