Cleveland Cooks: Asian Lantern Festival cooks up full-flavored gyoza dumplings
CLEVELAND, Ohio (WOIO) - 19 News’ Jen Picciano is walking you through how to make the dumplings featured at this year’s Asian Lantern Festival.
Ingredients for the gyoza dumplings:
1 lb of ground pork
3 cups of finely shredded cabbage
½ cup of chopped green onion
1 tbsp of chopped garlic
1 tbsp of chopped ginger
1 tbsp of soy sauce
A pack of dumpling wrappers
Salt n’ Pepper
How to make:
Step 1: Heat skillet on medium heat. Add 1 tbsp of Canola Oil to skillet, then turn down to medium low. Heat and add cabbage, ginger and garlic into the skillet. Add a few shakes of salt n’ pepper. Cook for about 5 minutes moving the veggies and adding a tbsp of water at the beginning to help it cook down. Move mixture into a bowl and let cool.
Step 2: Add pork, green onions and soy sauce into the cabbage mixture. Mix the filling well together.
Step 3: Organize a bowl of water, dumpling wrappers, filling mixture and tray sprinkled with flour.
Step 4: Completing one gyoza at a time, use a spoon to scoop about a tbsp of filling into the center of each wrapper. Using your finger, dip into the water and coat half of the edge of the wrapper.
Step 5: Fold in half and use both hands to create pleats sealing the dumpling and place on floured tray.
When You’re Ready to Cook:
Step 1: Heat a tbsp of canola oil in a skillet (with lid) over medium heat.
Step 2: Place gyoza on the oiled skillet, then carefully add ¼ cup of water and place the lid on. Cook for about 4 to 5 mins where the bottoms are browned, tops are slightly translucent and the filling is cooked through.
Step 3: Use a spatula to take off the gyoza and flip upside down to serve (bottom side up).
Step 4: Serve with soy sauce or make your own dipping sauce.
Combine your own combination of soy sauce, sesame oil, chili oil and rice vinegar to taste!
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