Tag: East Asian
Pork Gyoza
Pork Gyoza
Pork is the most popular filling for gyoza. They assemble they exact same way as the shrimp gyoza I prepared in a previous post. Pork gyoza will require 2 more minutes of cooking to properly cook the filling all the way through. Serve the gyoza with a simple dipping sauce of soy sauce, rice vinegar, and sesame oil; chili oil if you are looking for a little heat.
Servings: 50 gyoza
Ingredients
- gyoza wrappers
- water
- 1 tbsp vegetable oil
Filling
- 3/4 lb ground pork
- 1 cup Chinese chives finely chopped
- 1/2 cup carrots finely grated
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp sake
- 1 tbsp sesame oil
- 2 tbsp cornstarch
Dumpling Sauce
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tsp sesame oil or chili oil
Instructions
- Mix together all of the filling ingredients.
- Lay out the gyoza wrappers. Place a heaping tsp of the filling in the center. Wet the edges around the filling with water on you fingertips.
- Fold the dumplings in half and crimp.
- Starting from the bottom right edge, fold over 1/8” of the edge and crimp. Do this 6 times in total across the gyoza’s edge.
- Do this until all of the filling is used up. You should yield about 50 gyoza. Freeze what you aren’t going to immediately use on a baking sheet. Then store in a freezer bag.
- Heat up the cooking oil in a sauté pan over medium heat. Place the gyoza into the pan. Cook for 4 minutes.
- Pour a 1/3 cup of water into the pan. Place a cover on the pan and cook until the water has evaporated.
Japanese Cabbage Rolls
Japanese Cabbage Rolls
Cabbage rolls are a popular Japanese dish that has been influenced from Western cuisine. Unlike most westernized cabbage rolls that are simmered in a tomato soup base, Japanese cabbage rolls are simmered in chicken stock and topped with pieces of bacon. They can be filled with pork, beef, or a combination of the two. To make the filling, the onions need to be lightly sautéed. This will bring out the sweetness in the onions and add more flavor to the filling. The cabbage leaves will need to be boiled for 3 minutes to soften them for rolling. Place a 1/2 cup of the filling in the cabbage leaf and roll in up. Place them seam side down in a saucepan with the chicken stock and bacon. Simmer for 40 minutes until the stock has reduced by half. Garnish with chopped parsley.
Servings: 4
Ingredients
- 8 large cabbage leaves
- 4 strips bacon chopped
- 1 1/2 cups chicken stock
- salt to taste
Cabbage Roll Filling
- 2 tbsp butter
- 1 large onion finely chopped
- 1 1/2 lbs ground pork
- 1 large egg
- 3 tbsp cornstarch
- 1/4 cup panko breadcrumbs
- 1 tsp nutmeg
- 1 tsp salt
- 1/2 tsp white pepper
Garnish
- parsley chopped
Instructions
- Melt butter in a sauté pan over medium high heat. Sauté the onions for 5 minutes until translucent. Take off the heat and let cool.
- Mix together all of the filling ingredients. Let rest in the refrigerator until ready for use.
- Bring a pot of water to boil. Boil the cabbage leaves for 3 minutes, just enough to soften them.
- Shock the leaves in ice water to stop the cooking process.
- When ready to roll, place a cabbage leaf flat on the surface with the rib side facing towards you. Place a 1/2 cup of the filling across the bottom center of the leaf.
- Fold up the bottom of the leaf over the top of the filling. Fold in the sides and roll it up.
- Place all of the cabbage rolls in a large saucepan. Top the rolls with chopped bacon. Pour in the chicken stock. Bring the stock to a boil. Cover and reduce the heat to medium low.
- Simmer the cabbage rolls for 40 minutes until the stock has reduced by half.
Marinated Quail Eggs
Marinated Quail Eggs
Marinated quail eggs are a popular bar snack in Japan. They are served to you before you even order food and drinks to show good hospitality to customers. The marinated eggs are really easy to make at home. They only take 5 minutes to cook and a day to marinate.
Ingredients
- quail eggs
- 3 tbsp dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
Instructions
- Place the quail eggs in a cold pot. Fill with enough water to completely cover the eggs.
- Bring the pot to boil for 2 minutes.
- Place a cover on the pot and turn off the heat. Let sit for 3 minutes.
- Cool the eggs completely in ice water.
- Peel the eggs.
- Mix together the marinade ingredients.
- Place the eggs in a small jar. Pour in the marinade, making sure the eggs are completely submerged. Marinate for 24 hours.
