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Stuffed Wonton or Gyoza Dumplings

 


Cascading Kitchen Notes

You can watch this recipe demonstrated on the Week Ten video.  (1:05 and 18:27). Don't miss the wonderful Bonito broth that makes such a tasty setting for the boiled  (wonton) version of this dish.

Stuffed Wonton or Gyoza Dumplings

The Filling

  •  1 carrot, Grated
  • 1/4 C Green onion-slice them lengthwise and then dice using the tops and the bottoms
  • 1-1/2 C Broccoli including the stems-peel the stems and dice it all into a fine mince
  • 2C Kale--Remove the stems and fine ribbon cut .  *other greens may be substituted
  • 1 clove of Garlic--minced
  • 1 T Fresh ginger-peeled and grated
  • 1 egg white-whipped with a wire whisk
  • 1 tsp corn starch

*optional but very tasty--2 T finely minced Pickled ginger

  • 2 T Tamari or soy sauce

Stir everything together in a large bowl.

The Stuff

  • Lay a gyoza wrapper on top of the stuffing tool and fill the center with 1 heaping T. of veggie filling.  You can do this without the press..just moisten the edges and crimp with a fork.

How many wrappers you ask?  This recipe will "fill" a package of wrappers.  Just buy "a package" and you can use any leftover filling in a tasty omelette.

  • Moisten the outside edge of the round wrapper, fold over and crimp.
  • For wontons lay the square wonton wrapper on the counter and fill the center with 1 heaping T of veggie mix.  Moisten the outside edge with water or moisture from the veggie mixture.  Make a triangle by pulling one corner over the filling to the opposite corner and crimp gently with the tines of a fork.

An optional extra wonton folding step for the bold and adventurous:  Holding the two corners of the now folded edge of the triangle, one corner in each hand, twist the left corner so that the bottom face of that corner sits on top of the right corner.  Moisten and press the corners together so the wonton stays in a little sitting lotus position.  You may need to cut back on the amount of filling a bit for this wrapping method.

The Cook

Place the Wonton or Gyoza on an oiled tray as you wrap them. Rub each filled wrapper with plenty of oil on all sides.  Grapeseed oil works fine. They should be cooked right after assembly or the veggie mixture will saturate the wrapper and disaster ensues.

Cooking options:

  1. Use peanut oil in a skillet to quickly fry them on the stove top browning them on both sides.
  2. Or Brush a light amount of oil on the assembled gyoza/wontons and bake at 350 degrees for about 15-20 min. or until the wrapper is crisp.  Keep an eye on them while they’re in the oven.  The edges burn easily.  If you have an oil sprayer (also called a Misto) use that to coat the dumplings.  Remove with a metal spatula and serve hot.
  3. OR Boil small batches of wonton in a pot of water over medium heat for about 3-6 minutes until they float to the surface.  Add them to a light chicken soup.

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