Pork and Chives Gyoza
I have already professed my love for all foods wrapped in a previous post for potstickers - spring rolls, dumplings, wontons, samosas, rice dumplings, ravioli, I cannot resist these foods and will gladly eat them everyday for the rest of my life if I can, such is my endless love! Now, gyoza is a dish that I cannot pass up if I see it on the menu when I'm out at a Japanese restaurant. "Pork Gyoza in Spicy Chilli Oil"? Damned it, I'm game, order me up your largest portion. However, most of the gyozas that I have eaten at restaurants are, for a lack of a better word, scrawny. More wrapper than filling and most are cooked until they are so dry that you can use them to scrape the bottom of a pot. In short, I have yet to find a place here in Singapore that serves good gyoza. I don't have to anymore though, because I can now make my own.
My gyoza wrapping skills are amateurish right now and I actually watched a couple of Youtube videos to learn how to wrap them properly. It took me an hour to wrap 30 gyozas but the time and effort that it took was completely worth it because they actually look pretty alright this time. After all, the great thing about homemade food is in its imperfection, right?
Chives are a commonly used ingredient in Chinese cooking and its strong fragrance is intimidating to some. It is one of those ingredients that you either love or hate. Feel free to substitute chives in this recipe with spring onions if you do not enjoy the smell and taste of chives.
In this recipe, rather than mix ginger strips into the filling, I used grated ginger to marinate the ground pork instead. The bottoms of the dumplings are first pan-fried in hot oil before they are steamed to allow the filling to cook through so you will require a skillet that comes with a lid to facilitate the steaming process.
This is a great recipe to make ahead and store in the freezer for busy weeknights. Make a double portion of this recipe, get comfortable at the dining table in front of the TV and start wrapping these beautiful little nuggets of deliciousness.
These are by far the plumpest gyozas I have ever eaten, each one has filling that is almost bursting out of the wrapper and I definitely can eat these everyday. I hope you will love them too!