Goyza (Pot Stickers)
While serving overseas, I had the opportunity to spend time in Yokosuka, Japan. Being a farm kid, I was truly amazed at the people, the culture, but most of all the cuisine. I have never been the same. Now, it is Oriental food I crave when nothing seems right. Be it from Japan, China, Thailand or Okinawa, the food is the best there is. If I had to make my choice of any food in the world I could eat, I would be torn between Oriental and Mexican. Methinks Oriental would win out…
Here is a great recipe for Goyza. You probably know them as “pot stickers” or “dim sum”. Regardless of what they are called, they are very good to eat, and make an elegant appetizer for a social buffet. This recipe of course has the good ol’ Allnut twist. Rosie accuses me of never leaving a good recipe alone, but always loves the foods I come up with. (She “allows” me to cook.)
Because the holiday seasons are upon us, I will be posting a lot of this kind of recipe.
Enjoy…
8 leaves of Napa cabbage, finely chopped
5 cups water
5 chicken bouillon cubes
3/4 lb. ground pork
2 scallions, white only, minced.
1 tbsp. parsley
1 clove garlic, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sugar
2 tbsp. cornstarch
1 tbsp. dry sherry
1 tbsp. light soy sauce
1 pkg. gyoza or potsticker wrappers(round ones, found in Asian markets)
2 slices fresh peeled ginger, finely minced
1 egg
1 tablespoon sesame oil
2 tablespoons rice vinegar
Boil 5 cups of water and add 5 chicken bouillon cubes. Mix until fully dissolved.
Combine pork, cabbage, carrot, scallions, ginger, parsley, salt, pepper, sugar, cornstarch, soy sauce, and sherry.
Place a spoonful of filling in center of wrapper and brush 180 degrees of wrapper lightly with water and close potsticker. Press firmly or use your fingers to pinch edges together.
Add 1/2 tablespoon peanut oil to non-stick skillet over medium heat. Arrange gyoza in pan just barely touching each other. Brown on one side only until it forms a golden brown crust.
Add 1/2 cup chicken stock and bring to a boil. Cover; reduce to a slow boil and steam for 8 minutes.
Remove the cover and cook over medium heat until all the liquid is absorbed and fully cooked. Repeat the steps until all the gyozas are cooked.
Try cooking in 2 pans full at one time to speed the process.
Peace,
Charlie~
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