Guest post by Tina Dawson, Love is In My Tummy
A cross between a dumpling and a wonton is how I would best describe a gyoza. I almost always have a batch of these crispy dumplings tucked away in the freezer for emergencies. And when the occasion calls for it, you could either make these stove-top (the boring way) or you could make these on the All-in-One Cast Iron Grill in style. Personally, I prefer the latter.
Makes about 20 gyozas
For the filling:
- 1 tbsp sesame oil
- 2 cloves of garlic, finely chopped
- 1/2 cup onion, finely chopped
- 1/2 cup peppers, finely chopped
- 1 cup cabbage, finely chopped
- 1/2 cup carrot, finely chopped
- 1/4 tsp ground white pepper
- 1 tsp soy sauce
- Salt, to taste
- 1 spring onion, finely chopped
For the gyoza:
- 20 dumpling wrappers
- Water, to moisten the wrapper edges
For cooking the gyoza:
- 2 tsp vegetable oil
- 1/2 cup water
Make the filling:
-Heat the vegetable oil in a cast iron pan. Add the chopped garlic and saute till golden brown and fragrant.
-Add the chopped onion and saute until soft and fragrant.
-Add the peppers and saute until slightly cooked, but crisp.
-Add the remaining vegetables and saute until slightly cooked, but crisp. Stir in the ground white pepper, soy sauce and salt. Cook until the extra water evaporates and the filling is dry.
-Remove from heat and let cool completely. Stir in the chopped spring onion.
Shape the dumpling:
Moisten the edges of a dumpling wrapper and spoon in 2 tsp of the filling in the center. Fold in half and crimp the edges. Place on a plate lined with parchment/wax paper.
Repeat until you run out of filling.
Cook the dumplings:
- Line the bottom of the All-in-One Cast Iron Grill with white hot coals.
- Insert the baking steel and let it come to a searing hot temperature.
- Drizzle vegetable oil onto the baking steel surface and spread in an even layer.
- Line the shaped dumplings onto the hot steel and let it turn golden brown on the bottom.
- Pour water onto the steel and cover the All-in-One with the lid.
- Let the dumplings steam for about 10-15 minutes, or until the gyoza wrapper turns translucent, water evaporates and the bottom sears back into a crisp texture.
- Remove from heat and serve immediately with a dipping sauce.
Note: Best eaten immediately after cooking. Uncooked gyozas can be frozen for up to 6 months.
Sweet Chili Sauce
Makes about 1.5 cups
- 3/4 cup sugar
- 2 teaspoon white vinegar
- 1/4 cup water
- 1 tablespoon finely grated garlic
- 1 tablespoon red chili flakes
- 1 tablespoon sambal oelek
- 1 tablespoon cornstarch + 1 tablespoon water
- 1/4 teaspoon salt
- Combine all the ingredients (except cornstarch+water) into a small saucepan.Bring to a boil and continue cooking until the raw garlic and chilli smells dissipate.
- Make a slurry with the cornstarch and water. Add to the boiling syrup while stirring continuously.
- Let it come back to a rolling boil. Remove from heat and let cool completely.
- Transfer to a clean, air-tight glass jar and refrigerate.
- Keeps well refrigerated for upto 6 months.
Note: Before you need to use it, bring to room temperature, transfer to a small pan, add a little water and bring to a boil to soften the sugars.