Oh no! That wonton soup was so good, but my buddy and I are stuck with a couple dozen extra dumplings from the recipe. Not that this is really a tragedy…they’re so yummy we just need a creative way to reuse them.
Gyoza have been one of my favourite little treats since I was first introduced to them as a six year old by a Japanese exchange student. Gyoza are Japanese pot stickers, and they’re my perfect solution for leftover wontons from that noodle soup made earlier.
Heat a wok, grill, skillet, whatever over medium high heat with a splash of vegetable oil.
Take how ever many puffy clouds of wonton goodness you have leftover (see recipe here…) and, cooking in batches, pan fry one side of the dumplings in the oil. When the bottom side is golden and crispy pour in about 1/2 cup water or so (guesstimate this one!) and cover the pan with a lid. Allow the wontons to steam until all the water has evaporated. When the water is all gone the bottom will begin to crisp up again. Remove from the pan and serve piping hot with plain rice and sauce (see recipe below).
2 dried red chillies, torn to a few pieces
1 tablespoon vegetable oil
1 clove garlic, finely minced
1/3 cup rice wine vinegar (red wine vinegar was all I had on hand and it worked great to!)
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons sesame oil
Mix well the vinegar, soy sauce, fish sauce, garlic and sesame oil in a small bowl.
Place a wok or fry pan on high heat and add the chillies. Toast for a minute or two until they begin to become golden. Add in the vegetable oil and fry until the aromas are released. Pour the chillies and oil directly from the wok to the sauce mixture in the bowl. Beware! It will sizzle, but then the aroma of the hot chilli oil quickly heating the sauces and garlic will waft at you like no other!
Dip your wontons/gyoza/dumplings in the sauce and enjoy.