Gyoza with Kaffir Lime Leaf
I usually associate Gyoza (aka potstickers) as a Japanese dish but its origins are Chinese and was introduced to the Japanese in the 1700’s. There are many ways to cook Gyoza (deep fried, boiled, steamed) but the most popular is pan fried. This recipe is adapted from Herbaceous (a cook’s guide to culinary herbs). Kaffir lime leaf leaf is used whole in soups for flavor and the only time the leaf is eaten is when it sliced very thin for recipes such as the one below. Bruise a few Kaffir lime leaves and leave out in the open as a natural room deodorizer.
Makes 12
12 round wonton wrappers
1 tablespoon vegetable oil
1/2 cup water
Filling
150g minced pork
2 kaffir lime leaves, cut into strips
1 red chilli
1cm fresh ginger, chopped
1 cup chopped white cabbage
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon fish sauce
Dipping Sauce
2 tablespoons soy sauce
1 teaspoon vinegar
1 red chilli, sliced
Place all the filling ingredients in a food processor and pulse until well combined and form a smooth paste. Place a generous teaspoon of filling into the center of each wonton wrapper. Lightly brush around the edges of each wonton wrapper with water (use your finger to dip into the water if you don’t have a pastry brush). Bring the edges together and pinch to seal firmly, forming a crescent shape with a flat base. Once made, the gyoza can ber covered and refrigerated until ready to cook.
Heat the oil in a frying pan and when hot, add the gyoza, flat side down. Fry 2-3 minutes or until golden brown on the bottom. Add the water and cover the pan with a lid so the gyoza can steam. Reduce heat and cook 3-4 minutes. When cooked, the dumpling wrappers will appear soft and translucent. Stir soy sauce, vinegar and chilli. Serve with the gyoza.
The Culinary Chase’s Note: If you can’t find kaffir lime leaves, use the zest from one lime. For a simple way to test the filling for flavor, take a teaspoon size of the filling and place in a microwave and cook on high for 10 seconds. Taste the sample and season accordingly. Any meat can be substituted and if you like, click here for a vegetable version.
This Chinese dish is remind me Manti.:)
I dont eat pork but I think I can try it with ground meat. I will look at “kaffir lime leave”.Sound is very interesting.
I love these kinds of dumplings. Have bookmarked the page to try.
I love making potstickers. Kaffir lime leaves are, unfortunately, very difficult to find in my area. Do you know if you can substitute regular lime leaves?
Thanks Ayseyaman, Cynthia & Candy! Lime leaves are usually found in Asian grocery stores or sometimes in the Asian section of a grocery store. You can freeze Kaffir lime leaves for up to 3 months & they take little time to thaw out. That’s how I keep mine. Cheers!
That’s my idea of heaven! I could live off of those beauties everyday!
Thanks for sharing a wonderful recipe. Now I have no excuse for not making them at home.
mmm, potstickers…i love them! it’s so easy to get some since i live less than 1 block away from Chinatown but I love that they are so easy to make and you can fill them with what you like. Your photo looks yummy!
I love pot stickers! I’ve never tried to make them though…I really should!
Whenever I make gyoza, I make extras and freeze them. So easy to pull them out of the freezer and pop them into a pot of chicken stock for an instant dinner.
Oh yum – those look great. If you’d posted 2 days earlier you could have submitted them to WTSIM – June’s theme was filled dumplings!
Thanks Sher, Ruth, Kickpleat, Meeso, Lydia & Jeanne! These really are easy to make especially when buying ready made wonton wrappers. Great idea Lydia when using in a soup! Cheers!