gyoza


Asian pork dumplings have been a favourite in my family since I was a kid. Back in the day, we could only get them from one particular Chinese food restaurant in London, where I grew up. Now, you can get them at pretty much any Japanese or Chinese restaurant, and you’ll also find them up on far more mainstream menus. They’re very easy to make at home if you have a little bit of patience. And they taste awesome.

A napa cabbage from a couple of local bags back has been waiting patiently in my fridge. I’m getting tired of slaw and wanted to find another good use for it. Thankfully, cabbage keeps nicely, so by the time I thought of making gyoza, it was barely wilted. This recipe used the whole thing — yay!

I didn’t have any impending need for all these dozens of dumplings, so I froze them on cookie sheets, then put them into bags in the freezer. They’ll come in handy over the holidays or otherwise when I need a good appetizer to take to a party.

If I were feeling more patient yesterday, I would have sought out round wonton wrappers and made the cute little pleats when folding them over, as the best gyoza have. Instead I used the first wrappers I found (square) and just made them turnover style. Not as cute, but just as tasty.

There are gazillions of recipes for gyoza out there, but I used this one. It gives you instructions on how to make them, how to cook them, and also how to make a good basic dipping sauce.

dumpling filling
dumpling filling
dumplings

– Dinah Murdoch lives, eats and writes in Kitchener.