Thursday, July 9, 2009

Egg Drop Soup & Gyoza

Decided to try to cook some Asian Cuisine for a change.
It was delicious, and I am very proud of myself for not cheating and buying the pre-made version. Filling and wrapping the Gyoza was actually a lot of fun and you can freeze them (since you cook the filling ahead of time) and then all you have to do is steam or lightly fry them for a quick 5 minute appetizer or snack. Also, the egg drop soup is surprisingly easy to make, you probably already have all the ingredients in your fridge and pantry.

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Egg Drop Soup

Egg Drop Soup with homemade Wonton Strips
Here's what you need for Egg Drop Soup:
1.5 cups chicken broth
1 tbsp green onions, chopped
2 tbsp water chestnuts, diced
dash of soy sauce
1 egg, beaten
Bring chicken broth to a medium boil. Add onions, soy sauce, water chestnuts, and parsley. Slowly pour in beaten egg while stirring broth in one direction, it will cook almost immediately. Add salt and pepper to taste, and top with wonton strips. It makes two servings.
I made my own wonton strips by slicing wonton wrappers in one inch strips, lightly season with salt. Place them into skillet with peanut oil and saute until they are a nice golden brown.

Gyoza Steamed

Gyoza Lightly Fried then Steamed

Plated Gyoza with homemade sauce

What you need for Gyoza:

1/2 lb of ground pork (it's near the pork chops NOT the sausage)

soy sauce

seaseme oil

red pepper flakes

1/4 cup of green onions

1.5 cups of shredded cabbage (I use the prepackaged coleslaw mix)

1 TBSP Cornstartch (Can use flour as well)

Gyoza skins/wonton wrappers (My store was out of gyoza skins so I used wonton wrappers)

Peanut Oil

Heat skillet over medium high heat and cook pork until it crumbles. Add red pepper, vinegar, and soy, mix into meat. Add green onions and cabbage, cook until cabbage begins to wilt (about one minute). Mix cornstartch with TBSP of water and add to meat mixture. Remove pan from heat. Put mixture into food processor and blend lightly. Now comes the fun part, even though it's time consuming it will be worth it. Place about a spoonful of the mixture onto the wrapper/skins. On the package of your wrappers/skins are instructions on how to fold and seal. It's really easy, I reccommend placing your finished gyoza on a cookie sheet when your done place them in the freezer to allow them to seal for about 1 hour. I used the waiting time to cook the soup. After your hour has passed take as many as the gyoza you want to cook off the try and place the rest in a zippy bag and put in the freezer for an easy snack at a later date. Heat the peanut oil in a skillet on medium heat, when starts to sizzle add the gyzoa and cook until brown on the bottom, once they reach this add about 1/2 cup of water and cover with lid. Let steam for about 5 minutes and then remove lid and cook for about a minute until water is evaporated. Remove from heat, set on plate to cool. To make the sauce for the gyoza you need two parts soy sauce to one part rice vinegar, add a couple flakes of red pepper and splash of oil, then mix together. ENJOY :)

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