M-J’s Gyoza Filling


My gyoza (Japanese dumpling) fillings, which vary week-to-week according to what I have in the refrigerator and pantry, always include some fresh vegetables. This week’s mixture, pictured below, contains fresh carrots, raw celery, red onion, fresh ginger, dried parsley, mung beans boiled in green tea, cooked brown rice and a little miso. It’s a great way to disguise health-promoting ingredients that men and children usually won’t consume, even in one’s most cleverly-concocted smoothies.  My sauce for the gyoza dish is composed of orange juice, soy sauce and a little home-made red chile oil. A bowl of filling like this one is enough for a whole packet of 47 gyoza skins, and after they are cooked, these dumplings can be frozen and easily re-heated. ©M-J de Mesterton, January 19th, 2017



Making Deep-Fried Gyoza

noritake_rosewood_antique_fried_gyoza_copyright_m-j_de_mestertonmaking_gyoza_jfc_wrappers__m-j_de_mesterton_2017This batch of gyoza was made with a filling consisting of finely chopped carrots, celery, ginger, parsley, dill, matcha (dry green tea), miso, turmeric, cooked brown rice and adzuki beans. I used gyoza skins from Japan Foods, Inc., and sealed them with an egg-wash~~M-Jgyoza_deep_frying_elegant_cook_m-jgyoza_noritake_bowls_m-j_de_mesterton
Below: a Salad of Beneficial Daikon Radish and Romaine Lettuce, Dressed with a Simple Vinaigrette @M-J de Mestertongyoza_with_daikon_salad_m-j_elegant_cook

Dumplings and Dipping Sauce

Yesterday’s dumplings or gyoza were filled with mung beans, water chestnuts, celery, red onion and ginger, all processed in a mini-prep Cuisinart. For a dipping-sauce, I combined hand-squeezed orange juice, organic shoyu sauce, and home-made red-chile sesame oil. I also offered Edmond Fallot authentic moutarde de Dijon.

Courtesy of M-Jeanne de Mesterton, The Elegant Cook

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Won Ton Skins are dipped in water and laid on a cutting board for a few minutes to soften before filling, which makes them easier to crimp. Then, filling is applied to the centre of each skin using a teaspoon or Swedish “meatballer” before the dumplings are folded over and sealed. As you see here, the dumplings/gyoza do not necessarily all look alike when finished. My gyoza are sautéed on each side in safflower and/or sesame oil until golden brown. These dumplings may be steamed after frying by adding a half-cup of water or green tea to the pan and covering with heat for three minutes, or just be dipped or drenched with sauce. A sprinkling of gomasio or toasted, salted sesame seeds is a welcome garnish for these simple dumplings. Dumplings are a great vehicle for leftover meats, beans and vegetables. “Necessity is the Mother of Invention”, and with your chosen leftovers or ingredients combined into a dumpling, you may just invent a family-favourite.
Courtesy of M-Jeanne de Mesterton, The Elegant Cook

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