Steamed Pork Dumplings (Gyoza)

Steamed Pork Dumplings

Asian potsticker dumplings have been a favorite of mine since discovering them my freshman year of college, as a new student at U.C. Berkeley walking to and from campus past all the food stands in front of Sproul Plaza.  For a buck, I could get a few delicious fried potstickers.  Twenty years later, it’s hard for me to pass up a good Asian dumpling.  Unfortunately, so many restaurants fry their dumplings — I usually have to request to have them steamed.

So, I was anxious to try out this Weight Watchers recipe utilizing lean pork in steamed gyoza.

Last month, while I was madly finishing sewing Christmas gifts, Hubby and our 12 year old son treated me to these delicious dumplings for dinner, accompanied by a Japanese cucumber salad.  Four or five dumplings make for a nice dinner serving, but these would be great as an appetizer too.  And they taste as good as the fattening fried kind.

WW Pork Dumplings

The dumpling ingredients can all be found at a regular grocery store.

WW Pork Dumplings

So are the ingredients for the dipping sauce.

WW Pork Dumplings

Combine the chestnuts, scallions, sesame oil, soy sauce, garlic and ginger.

WW Pork Dumplings

Mix all ingredients up together.

WW Pork Dumplings

Place a teaspoon full of mixture in the center of each wrapper.

WW Pork Dumplings

Brush the edges of the wrapper with a little water.

WW Pork Dumplings

Fold in half to make a semi-circle shape and press the edges together.

WW Pork Dumplings

Add half the dumplings to a large pan and cook over medium heat in oil.

WW Pork Dumplings

Watch for the bottoms of the dumplings to turn brown on one side.

WW Pork Dumplings

Add water, cover and steam on low heat while preparing the dipping sauce.

Steamed Pork Dumplings (Gyoza)
 
Weight Watchers Info: 2 PointsPlus per dumpling
Recipe type: Main Course, Side Dish, First Course
Cuisine: Japanese
Serves: Varies
Ingredients
  • water chestnuts ⅓ cup, drained, finely chopped
  • scallions 4, finely sliced, plus 2 extra
  • lean ground pork 9 oz
  • sesame oil 1 Tbsp, plus 1 tsp extra
  • soy sauce 1 Tbsp
  • garlic clove 2, crushed
  • fresh ginger 3 tsp, grated
  • gyoza wrappers (round wonton wrappers), 20 (180g)
  • vegetable oil 1 Tbsp
  • teriyaki sauce ½ cup
  • brown sugar ½ tsp
Instructions
  1. Combine the chestnuts, sliced scallions, mince, 1 tsp sesame oil, soy sauce, 1 clove garlic and 2 tsp ginger in a bowl. Place a heaped teaspoon of the mixture in the centre of each wrapper.
  2. Brush the edges of the wrapper with a little water. Fold in half to make a semi-circle shape and press the edges together. Repeat with remaining mixture.
  3. Heat half the vegetable oil in a large frying pan over a medium heat. Add half the gyozas and cook for 1 minute on one side or until the bases are browned. Add ¼ cup water to the pan. Reduce the heat to low. Cover with a tight-fitting lid and steam for 3 minutes. Repeat with remaining vegetable oil and gyozas.
  4. For the dipping sauce, slice the remaining scallions. Combine with remaining sesame oil, garlic and ginger in a small bowl. Add the teriyaki sauce and brown sugar and stir well to combine.
  5. Serve gyoza with dipping sauce.
Notes
Yield: Makes: 20 (4 or 5 per serving if a meal).

Comments

  1. Fifi says

    Hi! I live in Japan and know alot about Japanese cooking,and when I cook my gyoza I use absolutely no oil at all! You do have to be more careful, especially at the end, but they are great. I place the gyoza then fill the pan up half way with water ( so the water is half way up the gyoza) on a high heat at the beginning, then reducing down to medium at the end, just be careful to use a good non stick pan!! I love gyoza so for me a healthier way to cook is a big plus. Also if your a fan of Korean food, adding chopped kimchi to your basic recipe is so nice!!!

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