I was feeling ambitious when deciding what to make for today's football snack food. Although not your typical finger food, they're always a hit with the crowd. The last time I made them was on Thanksgiving day as a snack before dinner. Didn't post them back then because I wasn't happy with the texture of the filling; it was too dense. This time I incorporated more veggies.
This is about 1.5lb ground pork, leek, carrots, garlic, ginger, shallot, white pepper, soy sauce, sesame oil, sugar, and two eggs.
1 pack of wonton skins made 41 gyozas, AKA potstickers.
https://vimeo.com/199566640Today I chose to use my blue 22" OTG midget setup with lump for medium high direct heat and a Le Creuset 3.75 qt braising pan. Choosing a cast iron pan with a low lid will be important.
After letting it pre-heat for several minutes, I coated the pan with a thin layer of oil.
And then added my gyozas in a spiral to utilize as much pan space and to facilitate easy removal...
I left them to fry for a couple minutes, NO TOUCHING, and then added a small amount of water before immediately covering.
The idea here is to add just enough water to steam the gyozas and to ensure the contents are cooked thoroughly. Listening is the key to timing here, you'll hear the rapid sizzling of water slow as it steams away, and when there's no more water, the skins will release easily.
Place them bottoms up so the crispy bottoms don't become soggy.
While starting the second batch, I tried one, fucking awesome.
Better try another one.... just to make sure it's fucking awesome.
Second batch finished.
Although the prep is a bit time consuming, gyozas are quite the crowd-pleaser. Each gyoza has a steamed, chewy top, and a crispy bottom. The contents are.... well.... whatever you chose it to be; think "meatloaf in a wonton skin".
Thanks for looking and enjoy your day of football, fellas!
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Topic: Gyozas on a grill (Read 1595 times)
