June 25, 2019
Greetings Everybody.
Welcome to Week 4. More greens are coming, and they’re lovely – the upside of downpours that never end.
This week we are getting napa cabbage, a cone-shaped cabbage that is very versatile. We’re using it in a recipe you’ll love: gyoza (Japanese potstickers). They’re easy to make and so good!
GYOZA
INGREDIENTS
1/2 head napa cabbage, shredded
1 egg
3 green onions, thinly sliced
2-inch piece of fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sriracha sauce, or more to taste
1 small clove garlic, minced
1/4 teaspoon sesame oil
1 tablespoon vegetable oil, or as needed
1 cup water
Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 1/2 teaspoons sesame oil
1 dash sriracha or to taste
DIRECTIONS
- Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
- Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
- Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
- Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.
HELPFUL HINT:
If you’re vegan, substitute tofu or tempeh for the pork.
ANOTHER HELPFUL HINT:
Substitute 3 garlic chives for the green onions and garlic, if you like.
For the sauce: 1 part soy sauce, 1 part seasoned rice vinegar, 1/4 part sesame oil, sriracha sauce to taste.
Kids love doing this, so maybe they can help. It’s a fun family activity.
Enjoy! And have a delicious week.
Best,
Judi