George's Farm Blog

Weekly stories from the farm
Christmas Day 2021

It is currently snowing heavily at our Neverstill Ranch location in the Misty Mountains of Northwest Oregon.
It is truly a White Christmas here!  Given the heavy accumulation expected in the mountains today, combined with plunging temperatures this evening, we are unable to make it to the city for our Ballard popup tomorrow.

This Tuesday Rose and I celebrated her birthday, and the winter solstice, by taking a long, refreshing walk in the forested mountains at the western end of the farm.  Returning to the farmhouse with ravenous appetites, we decided to make Gyoza, or pot stickers.  Succulent pork dumplings wrapped in paper-thin wonton wrappers are first fried in duck fat, then steamed in broth, and finally bathed in a salty-tangy dipping sauce flavored with ginger root and winter herbs.  I've included a recipe below if you would like to give it a try!

Merry Christmas! 
We look forward to seeing you all in the Magic Meat Truck next year.

We are currently reviewing our plans, locations and schedules for the New Year.  Stay tuned for potential changes and updates.

We will NOT be at Ballard this Sunday, 26 December.
We intend to follow our normal Saturday-Sunday schedule on 1-2 January 2022.
George's Gyoza Recipe

To make the dumpling wrapper dough, sift together in a medium mixing bowl:
  • 2 cups all purpose flour
  • a fat pinch of salt
Add and stir together:
  • 2/3 cup boiling spring water
Mix together into a doughy mass and knead for a few minutes.  Place under an inverted mixing bowl on the counter to rest.

For the seasoning, combine:

Two tablespoons chopped garden herbs
Two tablespoons chopped garlic
Two tablespoons chopped chives or green onions
Two teaspoons chopped ginger root

For the filling, mix together:
One pound Sea Breeze Farm breakfast sausage (or ground pork)
One half of the above herb seasoning mix
A splash of vinegar
A splash of soy sauce

For the dipping sauce, mix together in a small bowl:
1/4 cup soy sauce
1/4 cup wine or rice vinegar
A drizzle of olive or sesame oil
The other half of the herb seasoning mix from above

To form the dumplings:

Cut the wonton dough into quarters.  Roll out each quarter as thinly as possible, ideally until it is translucent.  (This is best achieved with a hand-cranked pasta roller.)
Using a 3-4" round cookie-cutter, cut the dough into circles.  Place a grape-sized lump of pork filling in the center of the wrapper.  Fold the circle over to seal into a half-moon shape.  Stand the dumpling on end and pinch the sealed edge into pleated folds. Continue with the remaining dough and filling until all dumplings are formed.  Rest them on a platter or tray lightly dusted with flour.

To cook the Gyoza:

Heat 2-3 tablespoons of duck fat or cooking oil in a cast iron skillet.  Place the dumplings flat-side down in the hot oil.  Fry until nicely browned on the bottom, about five minutes.  Carefully add a half cup of broth or water to the hot pan.  Bring the liquid to a steady simmer and cover with a lid.  Allow the dumplings to steam in this fashion for about six minutes.  Remove the dumplings to a warm bowl or platter and pour the pan juices over them.  Continue in batches until all dumplings are cooked.

Serve the gyoza on a bed of hearty salad greens or shredded cabbage.  Pour some of the accumulated pan juices over them.  Provide the dipping sauce in a separate bowl.

Solstice birthday girl.
Making the wrappers
Shaping the dumplings
The raw dumplings
Frying the dumplings