GYOZA A Japanese stuffed Dumpling

This recipe for GYOZA, a Japanese Dumpling is stuffed with Baby Shrimps diced up and Ginger, including a variety of different fine diced veggies.

 

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INGREDIENTS:

1	small (red, white or yellow) onion, diced very fine
3 to 4	green onions (outer skin removed and then diced fine)
1 clove	garlic, diced very very fine
1 stalk	of celery diced very fine
1	medium sized carrot, peeled and then diced very very fine
1	small can of water chestnut, diced very fine
	a few strips of ginger (from the bottle) diced very fine.
	gyoza sheets (pkg of 30)
4 to 6 ounces	package of frozen baby shrimps defrosted, diced very fine

Directions:

Take one Gyoza sheet and put a small amount, but equal amounts of ingredients in the center. Take your finger and dip it in water, then spread the wet finger around the center of the Gyoza.

Fold it over. Press the outer edges ever so softly. and then begin to pleat, folding the edges each over the other so it further seals.

Plate them and put on a cookie sheet lined with waxed paper and freeze for about ten minutes. This allows them to set.

NOTE: You can make a whole BATCH of these, but only cook a few. For the one's you don't want to cook, once frozen (at least a 1/2 hour) you can then plop into freezer bags and store for when you do want to cook them. If you are freezing for later use, just take what you want and let them stand at room temp for a few min before frying.

Take a saute pan and pour a dab or two of Oil on the bottom, at least 1/4 inch thick.
Get it hot on high flame for about one min. Brown both sides, turning with spoon or tongs.This process goes fast so be prepared. Add a touch of water, enough to just coat the bottom of the pan. It might sizzle. It might take about 1/4 to 1/3rd Cup of Water. Point is, you DON'T want to cover and overwhelm the Gyoza, but just allow a bit of water to allow it to steam. Shake the pan so the bottoms get a good taste of the water.

Cover and steam for just a few min. Remove with slotted spoon or tongs, and plate. Serve with Gyoza dipping sauce or any other favorite Oriental dipping sauce, such as hot mustard or sweet and sour, or soy sauce.  

 

recipe for GYOZA, a Japanese Dumpling

 

 

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FRIED WONTON NOODLES

You know those thick fried Noodles you get at some Oriental Restaurants? Well here's how to make them.

Fried Wonton Noodles Recipe

 

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This is such an easy thing to do, and to use as an appetizer enhancement for any Oriental meal.

INGREDIENTS:

Vegetable Oil for frying

 Won Ton Wrappers, cut into strips

DIRECTIONS:

Cut the Won Ton Wrappers into strips, place gently into frying pan with Vegetable Oil and fry, turning over till lightly browned. (Don't crowd the pan; do a small handful at a time)

 

Remove with slotted spoon, drain on paper towels. Serve with your Oriental meal. 

Fried Wonton Noodles Recipe

 

 

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EGG ROLLS

Egg Rolls made with chopped Chicken and/or Baby Shrimps  

EGG ROLLS RECIPE

 

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INGREDIENTS:

at least 8 Egg Roll wrappers, or the smaller version, Wonton wraps if you want to make mini Egg Rolls

at least 3 Cups of shredded Cabbage, you can buy it already shredded

Vegetable Oil, enough to generously coat a large saute pan about 1/4 inch

 a small can of chopped Chicken (or if you have leftover Chicken you can cut that up to make about 1/2 Cup)

about 1/4 Cup of baby Salad Shrimp

About 1 Cup of Bean Sprouts

1/2 Cup Water Chestnuts (or small can) finely chopped

1/4 Cup Onions (White, Red or Green) finely chopped

1/2 Cup Carrots, finely chopped

Small Celery Stalk, finely chopped

About 1/4 Cup Ginger slices, finely chopped

At least 6 Eggs

 

 

 

DIRECTIONS:

This makes a great appetizer or an accompaniment for a Chop Suey dinner. You can use the large Egg Roll wrappers that I did here, or the smaller version, Wonton wraps if you want to make mini Egg Rolls.
This recipe uses many of the same ingredients that Gyoza and Beef Chop Suey uses. Here I am going to use a small can of chopped Chicken (or if you have leftover Chicken you can cut that up to make about 1/2 Cup.)

Now in a large saute pan, put just a BIT of Oil, and saute the Cabbage until soft. 

 

Remove with a slotted spoon and transfer to a bowl.
Let it cool a little. Add one Egg and mix all the chopped Vegetables.

 

If you are just making ONLY the Chicken Version, add the Chicken Meat now. Otherwise, if making both the Chicken AND the Shrimp Egg Rolls, divide this Vegetable mixture in 1/2, then add. 

 

Put some of the mix on the center of the Egg Roll. Fold over forming a triangle. 

 

 

Remember those Eggs? Beat them.

 

 

Brush some of the Egg to seal. Any kind of CLEAN brush will do. A kitchen, artist or wall painting brush. 

 

Fold sides over like you're making a little envelope (taking the 2 opposite ends of the triangle and folding over)

 

Fold top over to close.

 

Place on cookie sheet lined with waxed paper or large plate. Brush both sides with the Eggs, then freeze for about 15 min.

 

 Fry in Oil until browned on both sides. 

 

 

Be careful turning them over.  I am at times a hesitant cook. I don't like to have my Oil for frying too hot. I'll heat it up under medium flame for a couple of minutes and then slowly put the partially frozen Egg Rolls in with tongs. I don't want the Oil to splatter from the shock of it. Use a slotted spoon to remove to paper towels when browned. Serve warm with Sweet & Sour and/or Chinese Mustard.

 

Egg Rolls made with chopped Chicken and/or Baby Shrimps 
EGG ROLL RECIPE

 

   

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