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Active Time:40 minsTotal Time:40 minsServings:5Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:5
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:5
Servings:
5
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesground pork½cupchopped Chinese flat chives or chives½smallonion, grated3tablespoonscornstarch, divided, plus more for dusting2teaspoonsShaoxing rice wine1 ½teaspoonstoasted sesame oil1 ½teaspoonsreduced-sodium soy sauce1 ½teaspoonsfinely chopped palm sugar or light brown sugar¼teaspoonsalt¼teaspoonground white pepper⅔cupwater25round Shanghai-style dumpling wrappers2tablespoonsextra-virgin olive oil, divided1cuplow-sodium chicken broth, divided
Cook Mode(Keep screen awake)
Ingredients
8ouncesground pork
½cupchopped Chinese flat chives or chives
½smallonion, grated
3tablespoonscornstarch, divided, plus more for dusting
2teaspoonsShaoxing rice wine
1 ½teaspoonstoasted sesame oil
1 ½teaspoonsreduced-sodium soy sauce
1 ½teaspoonsfinely chopped palm sugar or light brown sugar
¼teaspoonsalt
¼teaspoonground white pepper
⅔cupwater
25round Shanghai-style dumpling wrappers
2tablespoonsextra-virgin olive oil, divided
1cuplow-sodium chicken broth, divided
DirectionsCombine pork, chives, onion, 1 tablespoon cornstarch, rice wine, sesame oil, soy sauce, sugar, salt and pepper in a large bowl; mix well. Whisk the remaining 2 tablespoons cornstarch and water in a small bowl.Set up your workspace with a stack of dumpling wrappers and a small bowl of water. Line 1 large baking sheet with parchment paper and dust with cornstarch. Start with 6 wrappers and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges, if desired. Arrange the dumplings on the prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add half the dumplings, seam-side up and hugging each other in concentric rings, to fill the pan. Cook until the bottoms are golden brown, about 2 minutes. Add 1/2 cup broth. Whisk the cornstarch mixture and add half to the pan. Cover and cook until the filling is cooked through and the liquid is nearly evaporated, about 5 minutes.Using a spatula, make sure the gyoza will release from the pan. Then place a plate (slightly smaller than the pan) upside down on the gyoza. Holding it with your fingertips (not the flat of your hand, to avoid burning yourself), flip the gyoza onto the plate. Repeat with the remaining olive oil, gyoza, broth and cornstarch mixture.TipsTo make ahead:Refrigerate uncooked dumplings (Steps 1-2) for up to 1 day or freeze for up to 1 month.Equipment:Parchment paperOriginally appeared: EatingWell Magazine, November 2020
Directions
Combine pork, chives, onion, 1 tablespoon cornstarch, rice wine, sesame oil, soy sauce, sugar, salt and pepper in a large bowl; mix well. Whisk the remaining 2 tablespoons cornstarch and water in a small bowl.Set up your workspace with a stack of dumpling wrappers and a small bowl of water. Line 1 large baking sheet with parchment paper and dust with cornstarch. Start with 6 wrappers and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges, if desired. Arrange the dumplings on the prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add half the dumplings, seam-side up and hugging each other in concentric rings, to fill the pan. Cook until the bottoms are golden brown, about 2 minutes. Add 1/2 cup broth. Whisk the cornstarch mixture and add half to the pan. Cover and cook until the filling is cooked through and the liquid is nearly evaporated, about 5 minutes.Using a spatula, make sure the gyoza will release from the pan. Then place a plate (slightly smaller than the pan) upside down on the gyoza. Holding it with your fingertips (not the flat of your hand, to avoid burning yourself), flip the gyoza onto the plate. Repeat with the remaining olive oil, gyoza, broth and cornstarch mixture.TipsTo make ahead:Refrigerate uncooked dumplings (Steps 1-2) for up to 1 day or freeze for up to 1 month.Equipment:Parchment paper
Combine pork, chives, onion, 1 tablespoon cornstarch, rice wine, sesame oil, soy sauce, sugar, salt and pepper in a large bowl; mix well. Whisk the remaining 2 tablespoons cornstarch and water in a small bowl.
Set up your workspace with a stack of dumpling wrappers and a small bowl of water. Line 1 large baking sheet with parchment paper and dust with cornstarch. Start with 6 wrappers and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges, if desired. Arrange the dumplings on the prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add half the dumplings, seam-side up and hugging each other in concentric rings, to fill the pan. Cook until the bottoms are golden brown, about 2 minutes. Add 1/2 cup broth. Whisk the cornstarch mixture and add half to the pan. Cover and cook until the filling is cooked through and the liquid is nearly evaporated, about 5 minutes.
Using a spatula, make sure the gyoza will release from the pan. Then place a plate (slightly smaller than the pan) upside down on the gyoza. Holding it with your fingertips (not the flat of your hand, to avoid burning yourself), flip the gyoza onto the plate. Repeat with the remaining olive oil, gyoza, broth and cornstarch mixture.
Tips
To make ahead:Refrigerate uncooked dumplings (Steps 1-2) for up to 1 day or freeze for up to 1 month.
Equipment:Parchment paper
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)281Calories14gFat24gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
