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.
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Chef Marisa Resident Chef
Sprinkle the collard greens with 1 teaspoon of salt and massage for about 2 minutes, or until the greens begin to break down.
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.
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.
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.
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.
Remove the gyoza from the skillet with a spatula. Rinse and dry the skillet and repeat the steps for cooking with the remaining gyoza.
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.
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