{"id":732,"date":"2021-03-19T00:03:57","date_gmt":"2021-03-19T00:03:57","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=732"},"modified":"2021-03-19T00:03:57","modified_gmt":"2021-03-19T00:03:57","slug":"gyoza","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2021\/03\/19\/gyoza\/","title":{"rendered":"Gyoza"},"content":{"rendered":"<p>Name: Alison Birch Harada<br \/>\nClass Year: 1987<br \/>\nCountry of Residence: Hong Kong<\/p>\n<h5>Why is this recipe great? What\u2019s its backstory?&nbsp;<\/h5>\n<p>These easy Japanese dumplings are a favorite in my Japanese husband\u2019s family. Making them is a good group project and a great way to gather together, chatting and trying to make all of the dumplings come out the same size.<\/p>\n<p><!--more--><\/p>\n<h5>Gyoza<\/h5>\n<p><em>Serves 2-4. Takes approx. 1 hour<\/em><\/p>\n<p><span style=\"text-decoration: underline\">Ingredients:<\/span><\/p>\n<p><strong>Dumpling filling:<\/strong><br \/>\n200g minced Pork<br \/>\n80g cabbage<br \/>\n40g chives<br \/>\n1 teaspoon grated ginger<br \/>\n1 teaspoon grated garlic<br \/>\n1\/2 teaspoon sugar<br \/>\n1 teaspoon soy sauce<br \/>\n2 teaspoons oyster sauce<br \/>\n2 teaspoons sesame oil<br \/>\nsalt and white pepper to taste<\/p>\n<p><strong>Slurry for frying:<\/strong><br \/>\nPinch of salt<br \/>\n50 ml water<br \/>\n2 tablespoons starch (corn starch or potato starch)<\/p>\n<p><strong>Other ingredients:<\/strong><br \/>\n20 round dumpling wrappers<br \/>\n1 tablespoon vegetable oil<br \/>\nsmall dish of water<\/p>\n<p><span style=\"text-decoration: underline\">Instructions:<\/span><\/p>\n<ol>\n<li>Finely chop the cabbage and chives by hand or in a food processor, squeezing out as much liquid as possible<\/li>\n<li>Add a pinch of salt and a smaller pinch of white pepper to the minced pork and knead well.<\/li>\n<li>When the ground pork becomes sticky, add the cabbage and chives along with the ginger, garlic, sugar, soy sauce, oyster sauce and sesame oil and continue to knead well.<\/li>\n<li>When the dumpling filling ingredients are well distributed, place a bite-sized piece of filling on one side of the gyoza wrapper<\/li>\n<li>Bring up the other side of the wrapper and wrap the dumpling into a pouch, pinching the edges into pleats.&nbsp; Use a small amount of water on the edge of the wrapper as a glue to hold it together<\/li>\n<li>Lightly coat the bottom of a non-stick frying pan with oil and place half the dumplings in it.<\/li>\n<li>Cook the dumplings over high heat for one of two minutes until the bottom of the dumplings are light brown<\/li>\n<li>When they start to brown, add half the starch slurry to create a thin layer over the bottom of the pan, cover with a lid, and steam over low heat for 5 to 7 minutes.<\/li>\n<li>When the dumplings are cooked through, remove the lid and cook over high heat until all of the water is evaporated&nbsp;<\/li>\n<li>Repeat with the other 10 dumplings&nbsp;<\/li>\n<li>Serve with a dipping sauce of Japanese or Chinese vinegar, soy sauce and chili oil and enjoy!<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline\">Source:<\/span> Harada family recipe<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Name: Alison Birch Harada Class Year: 1987 Country of Residence: Hong Kong Why is this recipe great? What\u2019s its backstory?&nbsp; These easy Japanese dumplings are a favorite in my Japanese &hellip; <a href=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2021\/03\/19\/gyoza\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Gyoza<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":243,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[33267,131],"tags":[33289,33279,33267],"class_list":["post-732","post","type-post","status-publish","format-standard","hentry","category-holiday-edition","category-main-courses","tag-dumplings","tag-festive-mains","tag-holiday-edition"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/732","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/users\/243"}],"replies":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/comments?post=732"}],"version-history":[{"count":0,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/732\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/media?parent=732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/categories?post=732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/tags?post=732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}