Enough for a Hungry Crowd
Korean Answer to Gyoza
Here’s a recipe for Korean-style Pork and Cabbage Dumplings. These are basically a Korean version of what the Chinese call Pot Stickers orGuotieh 鍋貼 and the Japanese call Gyoza. 餃子..
One good point about this recipe is that it makes a large quantity. Specifically from 80 to a hundred pieces. Most of the common recipes for similar snacks only make a dozen or so, so if you have a large group, the quantity is too small, especially if the dumplings are any good.
Another, similar recipe, though from different cuisine, that is also useful when entertaining a group is Lumpia Shanghai for a Group. Make a batch of each and you would be covered for a fairly large group.
Multiplying recipe quantities only works up to a certain point. This recipe is designed to serve a large group, and the proportions of ingredients are designed to go well together.
It does take some time, however, about an hour fto stuff all the Dumplings, more for the preparatory chopping,and then about a quarter hour or so for the final cooking. A second pair of hands can cut this time down.
Here’s what you’ll need
Pork and Cabbage Dumplings
6 cups thinly sliced Napa Cabbage – about half a head¼
2 cups finely sliced sweet Onions
½ cup fresh Chives – about 1 bunch
¼ cup Scallions — about 4 Scallions, plus more for garnish
1½ cups ground Pork
2 tablespoons Sesame Seeds, plus more for garnish
¼ cup Sesame Oil
½ teaspoon freshly ground Black Pepper
80 – 100 Gyoza wrappers — about 2 12-ounce packages
2 tablespoons freshly chopped Garlic, about 6 cloves
For the Garnish:
2 scallions, white and green parts
1 tablespoon toasted Sesame Seeds
For the Dipping Sauce:
½ cup Soy Sauce
½ cup black Vinegar, like Chinese Chekiang Vinegar
½ teaspoon Black Pepper
¼ teaspoon Cayenne Pepper
2 teaspoons Sesame Oil
Basic Preparation: First, slice the Onions thinly, enough to fill 2 cups.
Chop the Chives and set aside in a small bowl.
Chop the Scallions and set aside in another small bowl.
Measure and lay out the Sesame Seed and other ingredients in a working area.
Next, head a tablespoon of the Vegetable Oil in a large saucepan or wok over high heat,and when the oil is hot,, sauté the Cabbabge, stirring occasionally, until it is transparent. This will take about 2 to 3 minutes. Sprinkle about ½ teaspoon of Salt on it and transfer to a fairly large bowl.
Then heat another tablespoon of Vegetable Oil and sauté the sliced Onions until they are just tender, which will take about a minute. Season the Onions with another half teaspoon of salt and transfer to the bowl with the Cabbage and let it cool for about 5 minutes.
Next, heat about 2 teaspoons of Vegetable Oil in a pan over medium heat and sauté the Chives until they are just tender, which takes about a minute. Transfer to the Cabbage and Onion mixture and let this cool.
Using a knife, chop the Pork into small cubes that will go into a blender or food processor easily and set them aside.
When the Vegetables are cool, about 5 minutes, heat a dry skillet and toast the Sesame Seeds for a minute or two, to bring out their aroma, but taking care not to burn them
A Helpful Tool: Some Asian chefs use a tool which is handy for toasting seeds and spices – it’s called in Japanese Hi Okosh, and sold in Asian markets. This is really convenient.
When the Vegetables are cool, mix together, then stir in the chopped Scallions, Garlic, Pork, Sesame Seeds, Sesame Oil, about ½ teaspoon Salt and ¼ teaspoon Black Pepper.
Completing the Stuffing: Using a chopper, blender or food processor, chop the Vegetable and Pork mixture until it is smooth and finely chopped and well mixed. You van always do this by hand, using one or two choppers. But an electric blender or even better a food processor makes quick work of this stage, which can otherwise be quite laborious.
Filling the Wrappers: When all the ingredients for the filling have been finely chopped and well blended, start filling them in the typical half-moon format typical of Gyoza or Pot Stickers. Put 2 teaspoons of filling in the center of a wrapper, wet the edge of half a wrapper with water, and fold it over to make a half moon. Then crimp them a few times to seal them tightly and reach for the next wrapper.
Laying out the Dumplings: As we get the wrappers finished, we lay them out in a plate. As the layers rise, we can cover a layer with a sheet of kitchen towel or a sheet of parchment paper. It is important nnot to let the individual dumplings touch each other at this stage, as they will tend to stick together until them have been cooked.. Depending on how you will them, this recipe makes from about 80 to a 100 or so small dumplings.
Cooking the Dumplings — Stage One, Frying: This Dumpling works best if you flash-fry them first, and then steam them shortly before serving. When the dumplings are all wrapped, wipe out a frying pan and — working in batches — heat 1 tablespoon of Oil at a time. Then sear the dumplings for about a minute on each side until they are nicely browned, Then turn them over and repeat the process on the other side.
As the Dumplings are seared, move them to a mult89-tiered steamer. A couple of leaves from the Napa cabbage make good liners for the bottom of a steaming basket.
Again, it’s important to arrange the Dumplings so they don’t touch while steaming as there is still a risk of sticking.
Wipe out the pan between batches and continue to add a spoonful of Oil for each batch.
A flat cast-iron frying pan works best for this rather than a wok, a syou can sear more Dumplings at a time in a flat pan.
Final Stage — Steaming the Dumplings: When the Dumplings are all seared and arranged in single layers on the baskets of a steamer, we steam them. If you are not going to serve the Dumplings right away, you can just sear them and do the steaaming stage shortly before serving. If you wait until the water in the bottom of the steamer is boiling and steam rises from the top of the steam, then time the steaming for 4 to 5 minutes after the steam begins to rise, they will be thoroughly cooked.
While the Dumplings are steaming, we can prepare the Garnish.
And the Dipping Sauce:
To prepare the Garnish, combine the finely minced Scallions with about a tablespoon of toasted Sesame Seeds and set aside for garnishing the finished Dumplings at the last moment.
To prepare the Dipping Sauce, compare the Soy Sauce, Black Vinegar, Black Pepper, Cayenne Pepper and Sesame Oil.
Serving: When the Dumplings are done, we can arrange them on a large serving platter — they can be stacked in layers at this stage without fear of sticking, and are ready to serve. Garnish the cooked Dumplings with the chopped Scallions and Sesame Seeds and with the Dipping Sauce eon the side.
This recipe is nice in that it makes a large quantity. Each Dumpling is just about two bites, and it uses very little oil, as compared with, for example, another excellent Asian appetizer, Lumpia, so the calorie county is lower.