SONOKO SAKAI

Home

A Summer Lunch

Posted on June 9, 2009 at 5:25 AM

 

Chicken Gyoza  


Turnip Miso Soup with Scallions


Vinegared Cucumber with Shiso


 

I am making gyozas again this week.  It was a last minute lunch just in case our guest showed up hungry.  I made the gyozas with chicken not pork to be on the safe side. It turns out that our guest Brent does not eat meat at all.  "I am a "pescaterian"," he said, "I have also been called a "vegequarian".  New word for me.  This means he eats fish and vegetables.  He loves to go fishing so there is a hunter in him.  He just doesn't eat meat. Too bad I didn't know in advance.  Since Brent had already eaten lightly before he came, he was happy sipping the turnip miso soup and eating cucumber pickles, which I made as an accompaniment to the Gyozas.  


As I watched Brent nibble the cucumbers, he told us how his mother raised him on Julia Child's cooking. "it was good French food made with lots of butter, cream and cheeses."  Who would have guessed?  One day, however,she stopped cooking out of Julia's recipes because she realized it wasan unhealthy way of eating.  Brent said he still loves cheese and eats a ton of it.   So a pescatarian/vegaquariam can have dairy!  


When it comes to Julia Child, she lived passed her 90s so her food could not have been all that bad.  It's all about eating in moderation if you ask me.  My Grandmother lived to be 102 and her favorite food was steak and potatoes but she was a sensible eater.  I own one Julia Child's cookbook, out of which I made my first quiche when I was a teenager.That was a big accomplishment  since I didn't grow up eating cheese in Japan and it was one of my first English language cookbooks to tackle.The quiche, as I recall, came out lovely as did my gyozas.   

 

CHICKEN GYOZAS

Please also refer to the pictures in my pork gyoza. (here is the link)

  • Makes about 50 gyozas  (Serves 4 or more as appetizers)
  • 2 packages gyoza wrappers (about 50 pieces) 
  • 1 lbs ground chicken
  • 2 cups napa cabbage, chopped finely
  • 3 scallions, chopped finely
  • 1 tbls ginger, peeled and chopped finely
  • 1-2 clove garlic, peeled and chopped finely
  • 1 tbls soy sauce 
  • 1 tbls sake
  • 2 tsp sesame oil
  • 1/2 tsp salt
  • dash of pepper
  • 1 tbls water
  • Sesame oil for cooking
  • Serve gyoza with Chili Oil (La yu) and soy sauce
  1. Combinethe meat, cabbage, scallions, ginger, garlic, soy sauce, sake, sesame oil, water, salt and peper. Mix well. Refrigerate for a few hours to marinate the meat. 
  2. Prepare a cup of water in put it to the side of the cutting board where youwill make the gyozas. The water will be used like glue to seal the wrapper.
  3. Put one wrapper on a clean dry cutting board. Place approximately 1.5 teaspoons of meat in the middle of the wrapper and fold in half.  Donot overstuff the wrapper. It will tear. Seal the edge of the wrapper by basting it with water.  You can do this by dipping your finger into the cup of water and use the wet tip of your finger to baste the edge of the wrapper.  Make folds as in the picture or anyway you like.  Use more water to baste and seal areas of the wrapper that are open. You don't want the meat to fall out while frying.  Line wrapped gyoza on a plate. You can refrigerate the gyoza at this stage for a few hours and cook them later but best if you fry them right away.
  4. In a medium size non-stick frying pan, pour about 2 tablespoons of sesame oil or more and heat pan to medium. You will get the best results when the pan is heated evenly.  It's the same idea as making pancakes. Put about half the gyozas in the pan.
  5. When the bottom of the gyozas are evenly brown, pour about 3/4 cup of water or enough to cover the gyozas a third way in water.
  6. Turn heat to a low and cover the pan.  Let it simmer until almost all of the liquid is gone.
  7. Open the lid and bring the pan to a medium high.  Let the bottom of the gyozas get crisp. You can add a teaspoon of sesame oil in the pan if you want to have a really crispy finish.  Loosen up the gyozas with a spatula.
  8.  When all of them look crispy, transfer to a serving plate, brown side up. Serve immediately with chili oil and soysauce.  While everyone is eating the first batch, you can start the second batch.  Makes about 50.


Categories: Meat , Noodles, Pasta and Dumplings

Post a Comment

Oops!

Oops, you forgot something.

Oops!

The words you entered did not match the given text. Please try again.

Already a member? Sign In

0 Comments