Best Lemongrass Gyoza Pot Stickersdumplings Recipes

Japanese GYOZA (Dumplings) image

Provided by Nagi | RecipeTin Eats

Time 45m

Number Of Ingredients 15

1 1/2 cups green cabbage, very finely chopped
1 tsp salt, separated
1 lb / 500g ground pork (mince) (fattier the better)
1 cup garlic chives, finely chopped (Note 1)
1 garlic cloves, crushed
1 tsp ginger, grated
1 tsp sesame oil
1 tbsp cornstarch / corn flour
2 tsp soy sauce
1 tsp cornflour (cornstarch) - for tray
40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets (Note 2)
3 tbsp vegetable oil (or other cooking oil)
Soy sauce
Rice wine vinegar
Chili oil (Rayu is Japanese chili oil)

Steps:

Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
Use your hands to mix the Filling.
Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)

Nutrition Facts : ServingSize 28 g, Calories 72 kcal

Lemongrass Gyoza (Pot Stickers/Dumplings) image

Provided by D Rusak

Categories Tempeh

Time 40m

Yield 50 dumplings, 10 serving(s)

Number Of Ingredients 16

1 stalk lemongrass
1 garlic clove, chopped
2 teaspoons fresh ginger, chopped
1/3 cup miso soup
1 onion, sliced
1 carrot, grated
1 red bell pepper, chopped
1 cup bean sprouts
12 ounces tempeh, crumbled
1/3 cup soy sauce
1/3 cup rice vinegar
1 teaspoon red pepper flakes
2 tablespoons maple syrup
2 ounces cellophane noodles, cooked (optional)
2 scallions, chopped
1 lb dumpling wrappers

Steps:

Heat wok and stir-fry lemongrass, garlic, and ginger in a bit of oil for one minute. Throw in onion and miso soup and simmer for 5 minutes.
Add carrot, bean sprouts, red bell pepper, and tempeh and cook for 2-3 minutes, stirring to prevent sticking.
Add soy sauce, rice vinegar, red pepper flakes, and maple syrup. Stir, then add cellophane noodles and mix thoroughly to coat.
Add scallions and cook for one minute.
Place about 1 tbsp of mixture into each wrapper, moisten edges (using soymilk or egg substitute works better than water), and seal.
Steam for about 3 minutes.

Nutrition Facts : Calories 229.6, Fat 4.5, SaturatedFat 0.9, Cholesterol 4.1, Sodium 804.9, Carbohydrate 36.2, Fiber 1.8, Sugar 4.3, Protein 12.5