Eating Normal
  • Home
  • Support Us
  • Recipes
  • Restaurant Reviews
  • Writing
  • Cookbook of the Month
  • Archive

White Lady Fried Dumplings

6/18/2020

0 Comments

 
Picture
These potstickers that I have self deprecatingly named ‘White Lady’s Fried Dumplings’, are in no way meant to be authentic. These dumplings are a great way of using up produce in your fridge that is on their way out, as long as you can maintain a meat mixture with some stickage. Normally, corn flour is used as a binder. I had potato starch. A single package of gyoza wraps can make you close to fifty if you are careful while filing them.

There are certainly more authentic recipes out there, but if you want to play around with your own mixture fillings, this is a good base to work from. They are best served with a shoyu tare dipping sauce, but my husband and I also enjoyed them on top of a noodle soup the next day. Enjoy!

Ingredients
  • Half red pepper, diced
  • 3 garlic scapes, thinly sliced
    • Substitute 1 clove garlic
  •  1 package Gyoza wraps
  • 1 lbs ground pork
  • 1 tbs soy
  • 1 tbs mirin
  • 2 tbs potato starch
  • Salt and pepper
  • 1 tbs red pepper paste
  • 1 large carrot, finely grated​
Picture
Picture
  1. Prepare your vedge. Thinly slice garlic scapes. If using traditional garlic, dice finely and turn into a paste with salt by crushing it under the flat side of your blade. Grate your carrot and dice the half bell pepper.
  2. Mix the filling ingredients together until sticky in your hands. There is no particular order. Just make sure you get some kind of starch in there to help bind the meat.
  3. Working one or two gyoza at a time, place a teaspoon of filling in the center. Wet the edges of the wrapper and then fold together over the filling. Seal by pinching the edges between your thumb and forefinger. This is when you can make them flat bottom or stick with a half moon shape. Your choice.
  4. When the gyoza are completed, heat a nonstick skillet over medium heat with two tbs of neutral oil in the pan. When the oil has heated, add your potstickers one at a time to the heat. Allow the bottom to cook and brown. Depending on the heat of your pan, up to five minutes. Check frequently.
  5. Carefully add 1/3rd cup of water to your pan and cover to allow the potstickers to steam. When the water has evaporated, evacuate your dumplings to a plate and repeat this cooking process.

0 Comments



Leave a Reply.

    Archives

    February 2023
    November 2022
    October 2022
    July 2022
    May 2022
    April 2022
    January 2022
    November 2021
    May 2021
    February 2021
    January 2021
    November 2020
    August 2020
    July 2020
    June 2020
    May 2020

    Categories

    All
    Apples
    Breakfast
    Chicken
    Cold Weather Food
    Cookies
    Desserts
    Dips
    Drinks
    Fall
    Football Food
    Holiday Sides
    Market Meals
    Meat
    Mushrooms
    One Pot Meals
    Sauces
    Saving Taco Bell
    Sides
    Soup
    Thanksgiving
    Thanksgiving Leftovers
    Vegetarian

    RSS Feed

Proudly powered by Weebly
  • Home
  • Support Us
  • Recipes
  • Restaurant Reviews
  • Writing
  • Cookbook of the Month
  • Archive