-=(Sagien)=-

Gyouza

This entry should take you guys another step towards AzNess. Somewhat.

That there is the final product. Certain circles of Asians call it Gyouza. Us Western types call them pot stickers.

Ingredients

For the innards

Copious amounts of ground pork(about 1lb for you measuring types)
Even larger amounts of cabbage(one head)
Scallions(two stalks?)
Soy Sauce(amount depends on your level of asianness.)
Salt
Pepper
Gyouza Wraps(about 100 should do)

For the dipping stuff

Soy Sauce(Kikkoman, cuz its sweet)
Rice Vinegar(tiny splash[Kris' measurement])
Mirin(bigger splash[again.. Kris].. this is some major asian shit. Even more major than soy sauce)

The act

First you chop shit up. Chop what? The cabbage and the scallions, dipshit. What else are you gonna chop? The pork? It's already grounded up to bits. The soysauce? It's liquid, genius. Chopping it doesn't really work.

Some serious chopping action is required. Chop them up to teeny weeny bits. Really really small pieces. Almost mushm but not quite. If you suck at chopping with blades, then go buy a food processor. Wuss.

Oh yeah, fire up the wok. Make sure it gets super hot. Throw in the pork, and season it with salt, pepper, enough soy sauce to cover the meat, but not drown it. Add whatever spices you feel is necessary, but the salt and pepper is enough. The flavor will come from elsewhere.

Once the pork is nice and brown(no red stuff at all. Red = bad), go ahead and throw in the cabbage and the scallions. Stiry fry until nicely mixed. Yes I said stiry. Don't worry, its a wok, it won't take long. You don't have a wok? Use a skillet. Poseur.

Disgusting, eh. That's the innards. Shit's done yo. Go get the wraps.

Get them looking like that.

Oh, you wanna know how. Well, ok.

Place about a teaspoon of the innards on the wrap. Wet the edges of the wrap with water, using your fingers. Then you kinda roll the wrap over itself, like a taco and fold the corners shut. Make sure the edge is sealed by making pleats where the wrap meets itself. This also makes sure that the gyouza is pretty.

Next comes the fun part.

Deep frying. Make sure the oil is nice and hot. I used vegetable oil. I've been told that real asians use peanut oil. What do they know. This takes like 30 seconds. Just until they're golden brown.

Put that stuff in bowls. It looks better. The sauce is practically mostly soy sauce, with the pre-mentioned amounts of the other ingredients. Taste it. It should taste kinda sweetish. Yeah. Like that.

Serve this shit right the fuck now, while its hot. You may have it with rice. Or by itself. But it can only be eaten with chopsticks. Other utensils won't work.

This is Kris' recipe. I just kinda followed what she told me to do.

Posted by sagien at January 24, 2005 09:46 PM