| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 267 | 15g | 6g | 16g |
| sugars | fibre | protein | salt |
| 2g | 1g | 12g | 0.89g |
Why I Love Japanese Dumplings
With a heart full of joy, I introduce you to one of my most beloved recipes – Japanese Dumplings. This splendidly versatile dish, known as Gyōza in the Land of the Rising Sun, is packed full of authentic flavors and offers a spirit-lifting bite that is hard to resist. It’s not strictly within the Italian-American fare of my youth – but, with my spirit for culinary exploration, I couldn’t help but fall in love with it.
My Journey to Japan
My inspiration for this recipe came upon leafing through one of Naomi Pomeroy’s cookbooks. I was instantly drawn to her knack for realizing the warmth of home-cooked meals in her dishes. While unconventional for an Italian-American chef like me, I found myself inspired to experiment with the flavors of the Far East.
Beyond Spaghetti and Meatballs
My rock-solid love for Italian-American cuisine, the foods of my childhood in New Jersey, remains unshaken. However, an adventurous palate is a treasure trove. Japanese Dumplings provide a delightful contrast to the familiar comfort of spaghetti, meatballs, and lasagna casseroles. They offer an excellent chance to sprinkle some Oriental charm on your regular menu. These dumplings, in particular, bring with them a blend of fresh, savory flavors that pair well with a simple salad or sautéed veggies on the side.
At its core, this recipe is not far removed from Italian Ravioli. Both dishes, though miles apart in geographical origin, share a common concept of tasty fillings wrapped in a beautifully cooked dough. The succulent pork filling of these dumplings, paired with the umami soy dipping sauce, manages to stir up a symphony of flavors that are hard to forget.
This recipe, rest assured, has won a respectable spot on my family dinner table. Every time I serve this to my grandkids, their eyes light up with glee — a sight, I assure you, no less satisfying than a successful hike in the pleasant New Jersey weather!
Forgive me for deviating from my usual Italian-American recipe, but I suspect I won’t be the only one in love with these captivating ‘Ravioli from the East.’
What You’ll Need
- 1.5 cups of all-purpose flour
- 0.5 teaspoon of salt
- 0.75 cups of hot water
- 1 pound of ground pork
- 1 cup of finely chopped cabbage
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tablespoon of freshly grated ginger
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 egg
- 1/4 teaspoon of black pepper
- Dipping Sauce: 1/2 cup of soy sauce, 2 tablespoons of rice vinegar, and a splash of sesame oil (optional)
Method
Step One
Combine 1.5 cups of all-purpose flour with 0.5 teaspoon of salt. Make a well in the center of the flour and pour in 0.75 cups of hot water. Stir the mixture until the dough begins to come together.
Step Two
Turn the dough out onto a clean work surface and knead it until it becomes smooth and elastic. This should take about 5 minutes. Allow the dough to rest for 30 minutes.
Step Three
While the dough is resting, make the filling. Combine 1 pound of ground pork, 1 cup of finely chopped cabbage, 2 finely chopped green onions, 1 clove of minced garlic, 1 tablespoon of freshly grated ginger, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 egg, and 1/4 teaspoon of black pepper. Mix these ingredients together thoroughly.
Step Four
Once the dough has rested, roll it out onto a lightly floured surface until it’s about 1/8-inch thick. Cut out circles using a cookie cutter or a glass.
Step Five
Place a spoonful of the pork mixture into the center of each dough circle. Fold the dough over the filling and pinch the edges together to seal, creating a half-moon shape. Repeat this process until all the dumplings are formed.
Step Six
Steam the dumplings for about 15 minutes, or until the pork is fully cooked and the dumplings are tender.
Step Seven
To make the dipping sauce, combine 1/2 cup of soy sauce, 2 tablespoons of rice vinegar, and a splash of sesame oil. Serve the dumplings warm, with sauce on the side for dipping.
