Gyoza and Shumai

Note: Gyoza and Shumai stuffing is the same. Only difference are the wrappers and the way there’re cooked.

Filling

• ¼ pound shrimp, chopped real fine

• ¼ pound ground beef or pork or combination

• ½ cup nappa (boiled until soft and chopped real fine)

• 1/8 cup green onions, chopped fine

• ½ cup shitake mushroom, soaked in water 30 minutes and chopped fine

• 1 tablespoon sake or wine

• ¼ teaspoon salt

• ¼ teaspoon pepper

• ½ tablespoon cornstarch

Wrappers

1 package round Gyoza wrappers (for Gyoza), OR

1 package square wonton skins (for shumai)

Note: wrappers and skins are same except for shape

Gyozas: lay out the wrappers, put a pinch (about 1 teaspoon) of mixture in middle of each wrapper. Wet edge of wrapper with water. Fold over in half and gently press the sides together. In hot skillet add some oil, lay gyozas flat in bottom of pan, brown both sides, pour 1/3 cup water, cover pan tightly and cook until water is all absorbed (about 5 minutes, maybe longer). Serve while still hot. Mix soy sauce, vinegar, and hot sauce for dipping sauce. Or just soy sauce with lemon juice.

Shumais: Layout square skins. Put about 2 tablespoons of mixture in center. Wet edges. Wrap the mixture by pulling the four corners upward and crimping the top. Stick a green pea in the crown. Oil bottom of steamer or rice cooker, add Shumais and steam until mixture is cooked. Serve with same sauce as Gyozas.  Serve while still hot. Mix soy sauce, vinegar, and hot sauce for dipping sauce. Or just soy sauce with lemon juice.