Pac Choi Gyoza/Dumplings

October 4, 2007

Pac Choi Gyoza/Dumplings

Sara Jones, Tucson CSA

You can buy round gyoza/dumpling wrappers at most
grocery stores. These are delicious deep fried, but can also
be boiled or pan fried in a small amount of oil. One bunch
of pac choi will make enough stuffing for quite a few
dumplings. Make extra and place them on a cookie sheet
to freeze. Once they are frozen, remove from the tray and
place in freezer bags to freeze for up to 6 months.

1 bunch pac choi (including stems), finely chopped
1/2 inch ginger, grated
3-5 green onions
3 or 4 grated radishes
Soy sauce, to taste
Pinch black pepper
1 package dumpling/gyoza wrappers

Mix first five ingredients together. To stuff dumplings,
place a small amount of filling on the lower half of a
wrapper. Moisten edges with water and fold top half down
over filling. Use the tines of a fork to seal the edges. To
cook, drop in boiling water and remove once dumplings
float. Or, coat the bottom of a large skillet with oil and
cook on each side until golden brown.

Prepare frozen dumplings, straight out of the freezer, the
same way. Serve dumplings with a dipping sauce or soy
sauce with sugar, minced garlic and sesame oil added to it.

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