Spicy Gyoza Noodles
From luisascatering 13 years ago
- 30 to make
- Serves 12
My boyfriend & I made this tonight as part of a co-op japanese style dinner. Dry tossed noodles are basically any noodle that’s tossed with sauce and not in soup. Our version has gyoza dumplings mixed in with a spicy sweet soy sauce and sliced fresh red chilis. Read more The kids at our dinner party especially loved it which was great :-) See less
Ingredients
- 1/2 pound of freshly ground pork shopping list
- 1/4 pound prawns, shelled, deveined and minced shopping list
- 1/8 cup fresh wood cloud mushrooms, roughly chopped (or you can use shitakes which are more easily available) shopping list
- 1/8 cup sliced green onions shopping list
- freshly grated ginger, to taste shopping list
- 1 tablespoon sugar shopping list
- splash of rice vinegar shopping list
- 1/2 teaspoon sesame oil shopping list
- 1 tablespoon cornstarch shopping list
- salt and pepper to taste shopping list
- ~ shopping list
- Spicy soy sauce shopping list
- 4 tablespoons sweet soy sauce shopping list
- 1 teaspoon asian sesame oil shopping list
- 1 fresh red hot chili, sliced shopping list
- *red pepper Ichimi Togarashi, to taste shopping list
- ~ shopping list
- 1 package of round gyoza wrappers shopping list
- 1 package of your favourite asian style noodles shopping list
- sliced green onions, for garnish shopping list
- ~ shopping list
- this can be found at asian supermarkets or online: http://www.amazon.com/House-Spice-Pepper-Ichimi-Togarashi/dp/B000W5BJTE shopping list
How to make it
- Mix together all the ingredients for the dumpling filling. The filling can be used or made and refrigerated 1 day in advance. If done the day before, remove from the refrigerator about a 1/2 hour before using.
- Take one gyoza skin and with your finger or a small brush, lightly wet the edge about 1/4 inch around. Put about 1 Tbsp of the filling in the center. Bring one side of the gyoza skin up to meet the other and pinch in the middle. Pleat one side out toward the right edge, keeping the opposite side touching it, flat. Pleat the other half out toward the left, pinching it against the flat side opposite. This will cause the gyoza to have a curved shape See Photo. For the “pleated crescent”, start the pleats on one side of the gyoza, working your way across to the other side. Repeat with the rest of the gyoza skins. Keep the pot stickers covered with a dry kitchen towel while you finish making the rest.
- When done, they can be refrigerated or frozen for later use.
- Heat a large nonstick frying pan or wok and add 1 Tbsp oil. With the heat at medium-high, add the dumplings in the pan one at a time with the pleated edges up. Cook them in the hot oil for 1-2 minutes until they brown on the bottom. Then, very carefully so as not to splatter the hot oil, add water to the pan (about 1/4 inch or about 1/3 cup) and put a lid on the pan to steam the dumplings. Reduce the heat to medium and let the dumplings cook for 6-8 minutes or until all the water cooks away. Remove the lid and let the bottoms crisp up for another minute or so.
- While the gyoza are cooking, combine all the spicy soy sauce ingredients in a bowl and bring a pot of water to boil for your noodles See Photo. Cook them according to the package, drain and toss in the spicy soy sauce.
- When the gyoza are cooked, add them to the noodles and toss. Garnish with green onions.
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