Gyoza

Gyoza

Gyoza also known as dumplings are a favorite in the Allen household.  They are also an inexpensive meal.  They can be time consuming but at our house they become a family activity.

Gyoza Start by chopping your cabbage and green onion up into small pieces.  Then throw pork, Napa cabbage, green onion, ginger powder, frozen peas and garlic in a large bowl.  Mix together well, I usually use my hands for this.  BEWARE it can be cold if you use your hands.

Gyoza Take your wrappers and and wet the edges of the wrapper.  I just keep a small bowl of water and dip my finger in the water for each wrapper.  Then spoon in small amount of meat mixture into the middle of your wrapper.

Gyoza Then fold wrapper over and press down on the edges so they stick together.

Gyoza Pinch together little pieces in the wrapper two on each side to hold it together and give it a fancy look.  Repeat the last three steps until you have completed all you have.  I usually end up with a little extra meat.  You could buy another package of wrappers but then you have extra wrappers.  You can freeze these for a later cook date if desired.  When you freeze them lay them out on a cookie sheet evenly so they are not touching and freeze for a couple hours first so they do not freeze together.  Then throw them in a bag and into the freezer.

Gyoza Heat your oil in a a frying pan over medium-high heat.  Add as many fit in the pan without overlapping.  Cook them for 2 minutes on each side or until golden brown.

Gyoza After they are golden add 2 tablespoons of water to the pan.  Turn the heat down to medium-low and cover the dumplings.  Cook them until the water is absorbed. (5 to 7 minutes)  Repeat with the remainder of the dumplings.  I usually serve mine with rice and sauce. (Sauce recipe below)

Gyoza

Gyoza Recipe

  • 1 pound ground pork (1 cup)
  • 2 cup diced Napa cabbage
  • 1/4 cup green onion, diced
  • 1 teaspoons ginger powder
  • 1/2 cup frozen peas
  • 2 teaspoon chopped garlic
  • 2 tablespoons vegetable oil for frying, or as needed
  • 30 Won ton wrappers, or as needed (One package)

Preparation:  In a medium bowl, combine the ground pork, diced cabbage, green onion, minced ginger, add black pepper to taste.

Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.

To cook them, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 – 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.

Lower the temperature to medium low and add 2 tablespoons of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings..]

Dipping Sauce

  • 2 tablespoons soy sauce (1 cup)
  • 1 table spoon rice vinegar
  • hot chili oil to taste

Preparation:  Mix all ingredients in a small bowl and serve with gyoza.

Hamburger Pie

Hamburger Pie

This is one of our families favorite recipes and has been in my family for forever!  I can remember my grandmother making this when I was a little girl and my mother remembers it when she was little.  The original recipe has been altered a little from when I was younger but I will tell you in the recipe what was changed.

This is one of the easiest recipes to make, a little cooking, layer and bake away. That’s it!

Hamburger Pie

First you brown you hamburger in a your frying pan draining any extra grease.  Add a little bit of salt and pepper to taste.

Hamburger Pie

Mix in one can of cream of mushroom with your browned hamburger.  This is what I have changed over the years.  The original recipe calls for a can on tomato paste.  I prefer the cream of mushroom personally but both are excellent.

Hamburger Pie

Spray the bottom of a pie dish with Pam. Then line the bottom of a pie pan with one tube of crescent rolls.  It’s kind of like a puzzle they don’t fit in the pan perfectly.

Hamburger Pie

Beat two eggs together ( I usually just use a small cup) Then pour over your crescent rolls.

Hamburger Pie

Then pour your meat mixture over the eggs and spread out evenly.

Hamburger Pie

Slice or grate your cheese and cover the meat mixture.  I have used different types of cheese like Cheddar, Monetary Jack and Medium Cheddar has been our families favorite.  The reason I put cheese before vegetables is because the cheese sticks to the crust and sometimes doesn’t cook the crust right so I prefer to put the cheese before the vegetables.

Hamburger Pie

Then add your vegetable(s) whatever your family likes best.  Our family likes french style green beans or broccoli.  Broccoli mix is good too.

Hamburger Pie

Then just top with the second tube of Crescent Rolls.  Again they do not cover it perfectly so just make sure its covered and press down on the edges to connect to the bottom crust.  Cover with tinfoil and put it in the oven at 375 degrees for 35 minutes with foil and 15 without to brown the top.

Hamburger Pie

When you pull it out let it sit for a 5-10 minutes before cutting into it.  That’s it! Super easy and taste so good!

Hamburger Pie

Hamburger Pie:

1lb hamburger
2 tubes of Crescent Rolls
1 can French Style Green Beans or desired vegetables
1 Can cream of mushroom or tomato paste
2 eggs
1 1/2 cups of cheddar cheese
Salt and Pepper to taste

Preheat oven to 375°F.  Brown hamburger in frying pan, draining any extra grease, then add tomato sauce or cream of mushroom and mix together.  Take a pie dish and spray with pam and then open 1 can of croissants and cover the bottom of the dish.  Mix eggs together in a small cup or bowl and pour over croissants in the pie dish.  On top of that pour hamburger mixture and spread evenly.  Then cover the meat mixture with cheese as much as desired.  Then spread green beans out over the cheese.  Take the last tube of croissants and cover the top of the pie.  Cover it with tinfoil and cook for 25 minutes and then pull the tinfoil off and cook an additional 15 minutes or until golden brown.  Let it cool for 5-10 minutes and then serve.