In honor of the upcoming Chinese New Year (February 19th) Williams-Sonoma has been doing Asian cooking classes this month. The first one was mainly focused on Asian Dumplings, something we’ve been interested in for quite awhile.
Before we get started, here are the 7 Asian Noodles we learned about in our class.
Fresh Soba Noodles are much harder to find than dried, but if you have the right equipment you can make them at home.
Dried Rice Noodles are often used for stir-fry dishes.
History on the dumpling…
Dumplings were first created during the winter. Their spicy fillings helped provide warmth from the bitter cold.
For this class we went with the Pork and Cabbage Gyoza.
Ways to cook dumplings…
- Boil then pan fry
- Pan fry
For this class we went with the second option.
Now for the recipe…
Pork and Cabbage Gyoza
For the filling…
- 2 cups minced napa cabbage
- 3/4 tsp. fine sea salt
- 1/3 lb ground pork
- 1 tbsp. peeled and minced fresh ginger
- 1 small carrot, peeled and finely shredded
- 9 green onions, including 1 inch of green tops, minced
- 4 tsp. minced fresh cilantro
- 2 large garlic cloves, minced
- 1 tbsp. tamari or soy sauce
- 1/4 tsp. Asian sesame oil
- 2 tsp. sesame seeds, lightly toasted
- 2 tbsp. lightly beaten egg
- Freshly ground pepper
- 40 gyoza wrappers
- 8 tbsp peanut oil for frying, or as needed
- Choice of dipping sauces for serving.
- To make the filling, place the cabbage in a colander in the sink and toss with 1/2 tsp of salt. Top with a flat plate and then with a heavy can or other weight and let drain for 30 minutes. Squeeze our as much water from the cabbage as possible.
- In a large bowl, combine the cabbage, pork, ginger, green onions, cilantro, garlic, tamari, sesame oil, sesame seeds, egg, the remaining 1/4 tsp. salt and a few grinds of pepper. Using your hands, mix to distribute the ingredients evenly.
- Work with 10 gyoza wrappers at a time, and keep the others covered with a damp kitchen towel. Lay the wrappers in a single layer on a work surface. Place 1 tsp. of the filling in the center of each wrapper. Lightly brush the edge of the wrapper with water, and fold the wrapper in half to form a half moon. Holding the half moon in one hand, use the thumb and index finger of your other hand t make 4 or 5 pleats along the arc of the half-moon, pressing firmly to enclose the filling completely. Repeat to assemble the remaining gyoza.
- Preheat oven to 200F (95C.)
- In a large nonstick fry pan over high heat, warm 3 tbsp. of the peanut oil. When the oil is hot, add as many dumplings as will fit in a single layer without crowding and sear until browned underneath, about 4 minutes. Using a metal spatula, carefully flip the dumplings over and fry until browned on the other side, about 2 minutes more. Reduce the heat to low, add 4-5 tbsp water, cover lightly, and steam until the filling is cooked through and the water has evaporated, about 5 minutes. Using the spatula, transfer the dumplings to a heatproof platter and keep warm in the oven. Repeat to cook the remaining dumplings.
- Serve the gyoza hot. Pass dipping sauces at the table or serve in individual dipping bowls. Serves 4 to 8.
We picked up this handily little tool to help us make our own dumplings at home as well some of the Ginger Soy Dipping Sauce and Chow Mien Noodle Sauce.
Next we made a little stir fry dish with zucchini noodles, udon noodle, veal and veggies.
I don’t do veal, so we didn’t taste this one, but it did look yummy.
Now for some of the the Asian goodies Williams-Sonoma has in store.
Stay tuned for the Stir-fry class we took last weekend.