- (1 pound) Breakfast Sausage
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 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.