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I like to give each diner a small dipping bowl and provide Soy, Shao Hsing, Rice Vinegar, Sesame Oil, Hot Sesame oil, Finely chopped or grated Garlic, Ginger, Bean paste, Hot bean paste, Black Bean paste, Peanut paste as makings for each to mix their dip to their liking.
YOU CAN CHEAT and buy ready made “gyoza” skins at most Chinese markets. If you are not too dexterous, get a dumpling press and you can stuff, fold, pleat, etc rapidly. Get more presses if you've a helper or two. Mine were under $2.00 if I remember. These are the same as you use for Pierogi, etc.
You can freeze these but wrap with separate partitions. (I was successful rolling them in saran. I'd wrap one, roll, wrap one, roll, etc. When frozen and then cooked, as liquid returns to boil, lower and poach for 10 minutes. If they are going to be pot-stickers (next recipe) you can also steam them or poach in low liquid without covering.