Tag Archives: pork

Gyoza dumplings – Pork Pot Stickers

16 Oct

Gyoza cravings!!!! I am always on a quest to find the perfect pot stickers; crunchy and toasted at the bottom, not overly greasy, and with a perfectly well seasoned filling…everytime I order them it always leaves me wanting for something better and I can’t seem to find any that I really love, so I decided to make my own recipe.
Super easy, and it yields so many that you can freeze them for up to months…


1/2 small head Napa cabbage, finely chopped (about 3 cups)
1 teaspoon kosher salt, plus more for seasoning
1 pound ground pork (not too lean)
3.5 oz bunashimeji mushrooms(beech mushrooms), minced
3.5 oz bunapi mushrooms( white beech mushrooms)*, minced
1/2 large or 1 small onion, diced
2 tablespoon fresh ginger, minced
3 scallions, thinly sliced
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sweet chili sauce such as mae ploy
1 tablespoon canola oil
1 1/2 teaspoon sambal oelek
1 tablespoon  sesame oil
1 egg, lightly beaten
1/2 teaspoon freshly ground black pepper
gyoza (dumpling) wrappers
1/4 cup canola oil


In a large colander toss together cabbage and 1 teaspoon salt. Set aside for 30 minutes.
Meanwhile in a large preheated skillet add one tablespoon of canola oil and one tablespoon of toasted sesame oil. Add the onions, mushrooms, ginger,sambal oelek and sweet chilli sauce. Add the garlic last and sautee for about 3 minutes. Set aside to cool.
Remove the cabbage from the colander and transfer it to paper towel or clean dish towel and twist to squeeze out as much water as possible.Transfer it to a large bowl, and add the pork, scallions, mushroom mixture and stir to combine.

In a small bowl, whisk together soy sauce and egg, then add it  to the cabbage,pork, and mushroom mixture. Stir in pepper and salt to taste.
On a clean and dry surface, lay out 1 gyoza wrapper, spoon 1 1/2 teaspoons filling into the center, them moisten the edges with your wet finger. Keep remaining wrappers covered with dampened cloth or paper towel.

Fold the wrapper to form open a half-moon shape. To seal, using thumb and forefinger of one hand, while holding it with the other hand,form 5 to 6 tiny pleats. Stand dumpling, seam-side up, on a baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.

Keep it in the fridge until ready to cook or freeze for up to 2 months.

In large lidded skillet over medium high heat, heat oil . Add pot stickers arranging them in a circularpattern standing up in oil.

Cook, uncovered, until bottoms are pale golden, for about 2 to 3 minutes. Add 1/2 cup water then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add more water if skillet turns dry before bottomsof potstickers are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until there is no more steam. Remove from skillet with a spatula and serve pot stickers warm with dipping sauce.
Dipping sauce

1 cup soy sauce
1/4 teaspoon toasted sesame oil
1 teaspoon minced ginger
1 teaspoon sugar
1 teaspoon lemon juice

Mix it all together and let the flavor blend for a couple of hours before serving.

Slow Cooker Pork

10 Oct

Now that the summer is gone and fall is here the days are getting cooler. How great is it to have some wonderful hot “melt in your mouth pork” when you get back home from a long day? I’ve been experimenting different recipes with pork loin, since I got a great deal and my freezer is packed with them…
I usually cook by feeling, so I rarely use measurements, I just eyeball all ingredients.
I can’t do the same when baking since it is a precise science, where any mistake could cause a disaster…and let me tell you that I had to learn that by ruining many recipes. Then I went to Culinary School, where I learned there is no way around it,stopped being such a rebel, and actually started following recipes and measurements when it comes to baking.
Now getting back to the wonderful pork, please forgive me if ratios and measurements are not exact, I did my best to remember.

Marinate: the night before I cooked it,I poked some holes in it with a fork and added these
Keep refrigerated in a covered container or ziploc bag until the next day.

* 2 tablespoons of Apple Cider Vinegar
* 5 crushed cloves of garlic
* 1 bay leaf
* 4 peppercorns
* 2 Tbs Dijon Mustard
* 1/2 teaspoon AllSpice
* 1 Tbs lemon Pepper
* 1 teaspoon Sweet Paprika
* 1/2 cup Mirin (Sake cooking wine)
* 1/2 cup Worcestershire Sauce
* 1/2 cup Low Sodium Soy Sauce

In the morning,add the pork with marinade to the slow cooker, plus 2 bags of onion soup, 1 teaspoon of Liquid Smoke, and chicken stock all the way up, making sure the pork is submerged on it.
Turn the Slow Cooker on low and let it cook for about 10 hours, until liquid is reduced and pork is so tender it will break apart with a fork.

Serve it with white rice and enjoy… It is so good you wanna smack your mama…

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