Gyoza
Japanese
Dumplings
Shrimp & Ginger
Gyoza
    INGREDIENTS:

Now the photo below shows 2 different sizes
of wonton/eggroll wrappers (the square ones)
as well as the Gyoza (the round ones).













Gyoza can actually be stuffed with just about
anything. It's called a Japanese style stuffed
dumpling, so in a way you can think about the
similarities of this and Ravioli.
The difference is, Gyoza is very very thin
dough and Ravioli is much thicker. Both are
stuffed, and both can be interchanged with
types of stuffings. Gyoza is made from Rice
Flour and Ravioli is made from Wheat
(Semolina) Flour.

ON TO THE SHOW
Here I took about
1 small White or Yellow Onion (you can use
Red Onion as well if you want a milder taste)
3-4 Green Onions (outer skin removed and
then diced fine)
1 clove Garlic, diced very very fine
1 stalk of Celery diced very fine
1 medium sized Carrot, peeled and then diced
very very fine
1 small can of Water Chestnuts, diced very fine
A few strips of Ginger (from the bottle) diced
very fine.
IN OTHER WORDS, dice everything very fine.
HA HA
I also took a small bag of frozen baby salad
Shrimps and rinsed them. They are tiny so you
don't have to dice them.















Take one Gyoza sheet and put a small amount,
but equal amounts of ingredients in the
center.















Take your finger and dip it in water, then
spread the wet finger around the center of
the Gyoza.
















Fold it over















Press the outer edges ever so softly.
and then begin to "pleat", folding the edges
each over















the other so it further seals.












































THE GIRLS as I referred to them aka Sister's
Karmak and Morris made these. (In fact I
taught them many dishes and they made
them. They ate good when they visited me
once a week. I miss them so. Hello out there
GIRLS!!
ANYWHO, plate as you go and then...














IF you're as productive as me or the GIRLS,
we made ALOT!!
Take them and put on a cookie sheet lined
with waxed paper and freeze for about ten
minutes. This allows them to "set".

NOTE: You can make a whole BATCH of these,
but only cook a few.
Point is, BEFORE you cook them if they are
freshly made, you want to freeze them for at
least ten min before continuing on.
For the one's you don't want to cook, once
frozen (at least a 1/2 hour) you can then plop
into freezer bags and store for when you do
want to cook them.
If you are freezing for later use, just take
what you want and let them stand at room
temp for a few min before frying.















Take a saute pan and pour a dab or two of Oil
on the bottom, at least 1/4" thick.
Get it hot on high flame for about one min.
Brown both sides, turning with spoon or tongs.
















This process goes fast so be prepared.
















Add a touch of water, enough to just "coat" the
bottom of the pan. It might sizzle.

















It might take about 1/4 to 1/3rd Cup of Water.
Point is, you DON'T want to cover and
overwhelm the Gyoza, but just allow a bit of
water to allow it to steam.
Shake the pan so the bottoms get a good taste
of the water.
















Cover and steam for just a few min.
















Remove with slotted spoon or tongs, and plate.
















Serve with Gyoza dipping sauce or any other
favorite Oriental dipping sauce, such as hot
mustard or sweet and sour, or soy sauce.

NOTE:
You can stuff with just about anything!! You
can pick and choose your Veggie's or Seafood
What you have to remember is to make sure
that everything is FINELY DICED.
In this recipe I am making Shrimp and Ginger Gyoza.
Gyoza is a Japanese type of STUFFED dumpling, and
let me tell you, I could eat this ALL DAY LONG, every
day. It is really tasty and simple to make.
It does takes to prep and FINELY dice all of the
ingredients.
Most of the Gyoza "sheets" come in a pkg of about
30. So plan ahead and make all of them, or if you
want you can just make as many as you want, and
ziplock/refrig the rest of the round sheets for no more
than a few days.
So it is best to just make the whole kit and kaboodle.
Usually, since I will be finely dicing and chopping all
kinds of things, I like to also make
Egg Rolls, and
then
Chop Suey, as these two recipes call for
almost the same ingredients. Might as well kill 2
birds with one stone.
   
HOME

SLOW COOKING
in a Crock Pot

COPY CAT
RESTAURANT
RECIPES

DOREEN'S
KITCHEN RECIPES
Appetizers
Soups & Broths
Gravy Sauces
Salads
Pasta, Leaf & Dressings
Breads
Sandwiches
Vegetables
Grill
Grilled WHOLE Pineapple,
Bananas, Vegetables,
Mussels, Beer Chicken,
Beef, Burgers, Pulled Pork,
How to clean a  
Charcoal Grill
Breakfast
Potato Pancakes,
Poached Egg's,
Fried Potatoes
Crepes
Savory, Dessert, Veggie
Pizza
Dough's & Sauces
Pasta
Homemade Pasta, Sauces
Main Course
Seafood, Chicken, Beef,
Pork
Seafood/Fish
Baked, Pan Fried, Poached,
-fillet whole fish-
Beef
Variety of Beef dishes
Pork
Grilling, Baking, Sandwiches
Poultry
Chicken, Turkey,
Cornish Hens
German/Polish
Schnitzels, Dumplings,
Swedish Meatballs
Italian
Seafood, Chicken, Beef,
Pasta
Oriental
Sushi Rolls, Gyoza, Egg Rolls,
Chop Suey
Mexican
Enchiladas, Tamales,
Tostadas, Chili Rellenos,
Homemade Enchilada sauce
French
Crepes, Escargot,
Bouillabaisse, Lobster
Bisque, Shrimp de Jonghe
Desserts
Pies, Tira Mi Su
CONTACT
COOKBOOK
"La Cucina Dorina"
GET A
EBOOK download
Cookbook
"La Cuisine Francaise"
with FREE Magic Pan
Restaurant recipe
s

EBOOK download
Cookbook "Italian Kitchen" with FREE
Red Cross Pasta cookbook
EBOOK download