Gyoza (Potsticker) or Lumpia filling
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 86.0
- Total Fat: 4.6 g
- Cholesterol: 24.8 mg
- Sodium: 147.1 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.6 g
- Protein: 7.9 g
IntroductionThis is a basic filler for oriental rolls - gyoza (potstickers), lumpia, spring or egg rolls, wontons.
This is a basic filler for oriental rolls - gyoza (potstickers), lumpia, spring or egg rolls, wontons.
1 lb ground pork
1 lb ground chicken
1 small Napa cabbage, shredded (about 4 c)
1/4 c finely chopped green onion
1/2 c finely sliced sweet onion
1 c finely sliced water chestnuts
1/2 c shredded carrot
1/2 c finely sliced (julienne) fresh mushrooms
6 T freshly grated ginger
about 1 oz fresh garlic, minced (or garlic paste)
2 oz sesame seeds
1/4 c soy sauce
2 T mirin
Many variations on this recipe are possible. You can add 5-spice or chili oil for heat, or ground red pepper flakes. You can change the ground meat to any single type, or beef, or tiny salad shrimp, or krab delites. One variation calls for the addition of oyster sauce.
Note the filling is UNCOOKED. You must cook the filled rolls long enough to cook the filling, or pre-cook it beforehand. These are all traditionally cooked with raw filling, and fried long enough to cook them through.
This filling may be used for any oriental wraps. Use about 4 T each (nutritional values calculated for this amount).
The recipe is for the filling only. Nutritional values should be adjusted for whatever type of wrapper you use.
For potstickers (gyoza), spring rolls, or lumpia, use spring roll (rice paper) wrappers. Most are round. For egg rolls or wontons, use wonton wrappers (thicker).
To wrap gyoza:
put filling in the center of the wrap. Fold over, wetting the edge with moistened fingers or a combination of water and cornstarch. Press firmly together, and pinch-crimp edges to seal.
put about 2 T filling at one side of the wrap. Fold edges over envelope-style and roll tightly. The finished roll should be only about 1/2" diameter. Seal with moist fingers or water/cornstarch.
For Spring Rolls:
fill as for lumpia, but with the larger volume. Finished roll should be about 1" diameter.
For egg rolls;
Fill as for other rolls, but with larger volume - finished roll should be 1-1/2 to 2" diameter.
Heat a combination of peanut or coconut oil with about 2 T sesame oil in a deep pan. Oil should be about 1" deep.
Cook pieces until they're browned on all sides. Don't crowd the pan! A standard pan or electric frying pan will probably hold half a dozen pieces.
For gyoza, remove from fryer and put in a second hot fryer with 2 T of vegetable or meat broth. Cover and steam until liquid is gone.
Remove any of these to absorbent paper to drain, and then keep warm in the oven until ready to serve.
Serve with your choice of dipping sauce:
Hoisin Sauce, sweet chili, and rice vinegar;
Sweet & Sour sauce;
Soy sauce with sushi vinegar;
Honey soy sauce (or plain soy sauce);
Yoshida original sauce;
Filling may be used immediately or frozen.
Rolls may be filled and frozen.
Serving Size: makes about 30 gyoza
Number of Servings: 30
Recipe submitted by SparkPeople user EXOTEC.