While comparing different recipes is a bit like comparing apples to oranges, this may be my favorite ATK recipe of all time. These dumplings are filled with flavor, are tender on the inside with have nice carmelization on their bottoms. The soy based sauce is a little predicable, but the saltiness is so traditional that I haven’t yet strayed from the original recipe. The base recipe is very straight-forward, only requiring a little bit of patience during the filling/sealing process. Be careful not to overfill them or they will close properly, but you can squeeze some of the excess out if necessary. The only logistical problem is that the batches take 20 minutes and yield between 12 to 14 dumplings, so unless you have two non-stick skillets they are difficult to make for a regular sit-down dinner for 4 people; coming and going from the table every 20 minutes to eat 3 dumplings. But worth the inconveniences, I absolute love them and give them a full 5-stars.
Comments / Issues:
- My 12.5″ non-stick skillets (the Chris Kimball recommended T-Fal), makes 14 dumplings at a time, and based upon my wrappers I needed 3 batches. I froze on the batches for cooking next week; they cook the same way with no need to thaw.
- I used to be able to buy round gyoza wrappers from my local supermarket. While I guess I may be able to find a local Asian market, in the meantime I am using frozen .
- Be careful that the dumplings don’t stick to the sheet pan is step 3. Some of mine did, and I suggest a very light spray with non-stick cooking spray.
- Sometimes I just use regular cabbage (rather than napa cabbage), especially around St. Patricks day because it tastes the same and is much cheaper.
Cost: $9. For about 40 dumplings.
How much work? Medium.
How big of a mess? Medium.
Start time 4:00 PM. Last Batch at 7:00 PM.
3 cups minced napa cabbage leaves (from 1/2 medium head)
3/4 teaspoon table salt
3/4 pound ground pork
4 minced scallions
2 egg whites, lightly beaten
4 teaspoons soy sauce
1-1/2 teaspoons minced or grated fresh ginger
1 medium garlic clove, minced or pressed (about 1 teaspoon)
1/8 teaspoon ground black pepper
24 round gyoza wrappers (see note)
2 tablespoons vegetable oil
1 cup water, plus extra for brushing
Scallion Dipping Sauce:
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons water
1 teaspoon chili oil
1/2 teaspoon toasted sesame oil
1 medium scallion, white and green parts, minced
- Minced 1/2 head of napa cabbage leaves, add to a colander and toss with 3/4 teaspoon salt. Set over a bowl and allow to wilt for 20 minutes. Use a rubber spatula to press down to extract any excess moisture. Empty into a medium bowl, combine the remaining filling ingredients and mix until combined. Cover with plastic wrap and refrigerate for 30 minutes (up to 24 hours).
- When ready to assemble, work with 4 dumplings at a time to prevent the wrappers from drying out. Keep the remaining wrappers covered with plastic wrap. fill, seal, and shape the dumplings using a generous 1 teaspoon of the chilled filling per dumpling
- As you complete the dumplings, set the on a baking sheet and repeat step 2 until you have made all your dumplings. Once assembled you can refrigerate for up to 1 day, or freeze them for up to 1 month. (If frozen, do not thaw before cooking.)
- Line a large plate with two layers of paper towels, which you will use after cooking. Make dipping sauce by combining all ingredients in small bowl, which will make about 3/4 cup.
- Brush 1 tablespoon of oil in a 12″ cold non-stick skillet. Arrange 12 dumplings in the skillet with the flat side down, overlapping the tip as necessary. Put over medium-high burner and lightly brown dumplings for 5 minutes without moving.
- Turn down burner to low, and add 1/2 cup of water and immediately cover. Cook for 10 minutes until the water becomes absorbed and the wrappers are slightly translucent. Uncover and turn up the burner to medium-high and cook (again without moving) for 3 to 4 minutes until the bottoms are well browned. Put dumplings onto paper-towel lined plate (browned-side down) and allow to briefly drain, before setting onto a serving platter.
- Allow the skillet to cool until just warm and wipe out using paper towels. Repeat from step 5 with the next batch of 12 dumplings.
- Serve alongside the scallion dipping sauce.