This recipe comes from a Global Kitchen cookbook I own. I thought it would have manageable, easy recipes, but I have found that they are awfully tricky. I made use of the wonton/ spring roll wrappers I used in the potstickers recipe.
What I learned: Gyoza skins are extremely difficult to work with and without a bamboo steamer I would not recommend this recipe.
What I liked: They mixture had great flavor balance of sweet apples, crisp cabbage, and a hit of ginger.
- 2T chopped cilantro (I used a bit more)
- 2 green onions chopped
- 1 minced garlic clove
- 1- 1/2 inch piece of ginger peeled and minced
- 1 C sliced cabbage (I reserved a cup of undressed carrots, red, and green cabbage from the cole slaw)
- 1/2 c peeled finely diced granny smith apple
- 1T soy sauce
- 2tsp mirin (or 2tsp of white wine and a pinch of sugar)
- 1/4tsp sriracha (I used a bit more)
- 1 egg white
- 6 oz drained tofu finely crumbled
- gyoza skins (spring roll wrappers)
- cabbage leaves for steaming
- 2 tsp of sesame oil for drizzling
Place all ingredients through the tofu and mix in a bowl. The book says to place all in a food processor, but I hand mixed mine.
Place one gyoza skin at a time and fill with 1T of the mixture. Use water to seal edges. I cut one large square into four parts and brought all four corners to the center. There should be an opening at the top.
Steam in a bamboo basket in batches lined with cabbage leaves about 9 minutes or until skins become translucent and middle sets. As noted this is much more difficult than it looks and I know pictures did not come out great but here are my results.