Collard Greens Gyoza
30 gyoza Earlier this summer, I was playing around with replacing the cabbage with collard greens in my gyoza. I loved the result so much and I have been making them with collard greens ever since. The greens can be a bit robust in flavor, so the key to having them play... Read more ... well in this gyoza is massaging them first with salt. This helps to break them down a bit as the greens aren’t pre-cooked before being incorporated into the gyoza filling. Read less x saved Chef Marisa Resident Chef September 16, 2024 45 min.45 min.2/5 45 min. 45 min. 2/5 Ingredients: Gyoza: ½ LB of shiitake mushrooms - sliced and sautéed½ LB of collard greens - chopped3 TSP of garlic - minced2 TSP of ginger root - grated2 scallions (green onions) - sliced3 TBSP of low sodium shoyu Japanese soy sauce2 TSP of toasted sesame oil30 gyoza wrapers1 TBSP of potato starch (mixed with 2 TBSP water)2 TBSP of canola oil (or more for frying) ½ LB of shiitake mushrooms - sliced and sautéed ½ LB of collard greens - chopped 3 TSP of garlic - minced 2 TSP of ginger root - grated 2 scallions (green onions) - sliced 3 TBSP of low sodium shoyu Japanese soy sauce 2 TSP of toasted sesame oil 30 gyoza wrapers 1 TBSP of potato starch (mixed with 2 TBSP water) 2 TBSP of canola oil (or more for frying) Dipping Sauce: ½ cup of low sodium shoyu Japanese soy sauce¼ cup of water¼ cup of rice vinegar1 TSP of toasted sesame oil1 TSP of white sesame seeds - toasted1 scallion (green onion) - finely sliced1 TSP of crushed pepper flakes (dried) ½ cup of low sodium shoyu Japanese soy sauce ¼ cup of water ¼ cup of rice vinegar 1 TSP of toasted sesame oil 1 TSP of white sesame seeds - toasted 1 scallion (green onion) - finely sliced 1 TSP of crushed pepper flakes (dried) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Large Fry Pan or Sauté Pan1x Kitchen Food Processor 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Large Fry Pan or Sauté Pan 1x Kitchen Food Processor Directions: 1. Prepare the Collard Greens Sprinkle the collard greens with 1 teaspoon of salt and massage for about 2 minutes, or until the greens begin to break down. 2. Prepare the Filling Place the mushrooms, collard greens, garllic, ginger, green onions, soy sauce, and toasted sesame oil in a food processor. Blend until the mixture is still chunky and begins to hold together. 3. Assemble the Gyoza Working with 6 gyoza wrappers at a time, place 1 heaping teaspoon of the mushroom mixture in the center of each wrapper. Dip a finger in the potato starch mix and wet the outer rims of wrappers. 4. Seal the Gyoza Fold the edges over to form half moon shapes and press tightly to seal. Crimp the gyoza edges, if desired. Set aside and cover with a damp towel. Repeat in batches of 6 with the remaining mixture. 5. Cook the Gyoza Heat just enough oil to coat the bottom of the bottom of a fry pan with a fitted lid. Place 6 dumplings in the pan and sear until the bottom begins to form a hard crust, about 1 ½ minutes. Use the lid as a shield and pour ¼ cup water into the skillet. Cover quickly with the lid. Cook the dumplings at least 3 minutes or until the water is almost gone. 6. Continue Making Gyoza Remove the gyoza from the skillet with a spatula. Rinse and dry the skillet and repeat the steps for cooking with the remaining gyoza. 7. Prepare the Sauce To prepare the Gyoza Dipping Sauce, stir together the soy sauce, rice vinegar, sesame oil, sesame seeds, green onions, and red pepper flakes. Serve immediately. About the Author: Chef MarisaResident Chef # 8 38 Followers Published Recipes: 12Av. Recipe Evaluation: Member since: 2024-09-16 Published Recipes: 12 Av. 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Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.