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...

... 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.

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Chef Marisa Resident Chef

September 16, 2024

45 min.
45 min.
2/5

Ingredients:

Gyoza:

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 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 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:

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

# 5

6 Followers

Published Recipes: 10
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Member since: 2024-09-16

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