Every Asian culture has their own version of pan-fried dumplings. This Japanese version, gyoza, is filled with seasoned ground pork and cabbage, seared to create a browned crust on one side, and then steamed until cooked through. Served with a slightly sweet soy dipping sauce. Add chili oil or paste to your liking.
To form dumplings, place a round dumpling wrapper on a small plate or piece of parchment paper. Place about 1 Tablespoon of filling in the center of the wrapper. Use your finger to very lightly moisten the edge of the gyoza wrapper with water. Fold wrapper in half, using your thumb and index finger to fold pleats into one edge of the wrapper. Pinch the edges together to close and seal.
Place wrapped dumplings on a parchment lined baking sheet. Let raw dumplings rest for a few minutes before cooking to keep them from unfolding when cooking.
Sear in oil without moving dumplings until bottoms are browned and crisped. Then add water and cover to steam until cooked through.
For a low-carb version, use the same filling and wrap in softened cabbage leaves. Steam until cooked through, and then brown, if desired.
RECIPE:
No Empty Chairs 