Category Archives: Side Dish

Homemade Gyoza, Recipe

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Gyoza. Dumplings. Pot Stickers. What ever you want to call them I am obsessed. For years I relied on gyoza, broccoli and rice as my go to quick weeknight dinner. Filling, healthy and easy. Well, easy when you have an amazing Japanese grocery store down the street that sells frozen gyoza for cheap. Not so easy when said grocery store closes and the American supermarket variety just don’t stack up. So whats a girl to do but learn to make her own, from scratch, by the dozen and freeze them?

After having made homemade ravioli this didn’t seem very intimidating to me as the concept is pretty similar.

For the wrappers, you can find them in most supermarkets in the produce section (by the refrigerated salad dressings) but I made my own from La Fuji Mama’s recipe. I was having a hell of a time rolling out the little circles so I actually ended up rolling out (with my pasta machine) a thin sheet of the gyoza dough and then cutting out circles with a biscuit /cookie cutter, as she suggested. A little nontraditional but it worked really well for me! Fuji Mama has great step by step photos that I can’t reproduce so check out her site for the recipe!

Now for the filling, I used this recipe found on the Darling Baker’s website. I omitted the water chestnuts though as I wasn’t particularly interested in them. Delicious.

Shrimp Filling for Gyoza
1/2 lb raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb ground pork
3 stalks green onions, minced
1/4 cup ginger root, minced
1 tsp salt
3 tbsp sesame oil
2 tbsp corn starch

Combine all filling ingredients in a large mixing bowl and mix thoroughly. Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Once you have made your gyoza with the filling of your choice you can pan fry or steam them. I prefer the pan fried method of course…

Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

I love the gyoza dipping sauce from Whole Foods but any will work (or make your own)!

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Mixed Baby Greens with Maple Dressing, Cranberries and Apples, Recipe

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I only recently discovered how delicious salads, with homemade dressing, can be so was happy to serve one up as a starter for my recent dinner party. The entree, Fish Mollee, was on the heavier side so wanted something light but not boring. I also wanted to sneak some fruit in there as I’ve been lacking in my fruit intake lately. Enter Mixes Baby Greens with Cranberries, Apples, and Goat Cheese with Maple Dressing. It was easy (especially as you can make the dressing earlier and refrigerate until ready to use), quick, and delicious.

The dressing is quite garlicky, be warned, but it actually offsets the sweetness of the cranberries apples, and maple really nicely. By the end of the salad I couldn’t taste the garlic anymore but I am sure that’s just because my whole mouth tasted like it. I’d definitely make this again whether for a party or as a quick weekday dinner.

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Mixed Baby Greens with Maple Dressing, Cranberries and Apples

1/4 cup extra virgin olive oil
1 garlic clove, minced
1 1/2 T apple cider vinegar
2 T maple syrup
Kosher salt
2 Granny Smith apples, cored and cut into thin strips
1 T fresh lemon juice
8 cups mixed baby greens, lightly packed
1/2 cup dried cranberries
1/3 cup toasted, chopped pecans or walnuts
3 ounces goat cheese, crumbled

1. Make the maple dressing: Whisk together the oil, garlic, vinegar and maple syrup until well combined. Add kosher salt to taste. (I usually need 3-4 generous pinches, tasting after each addition.)

2. In a medium bowl, toss the apples with the lemon juice to prevent browning.

3. In a large bowl, combine the baby greens, apples, cranberries and half the pecans. Toss the greens with maple dressing to taste and divide among serving dishes. Top each dish with remaining pecans and goat cheese. Serve immediately.

Serves: 4-6

Leek and Potato Purée, Recipe

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I came across this recipe while looking for a side dish to serve with roast beef. It was a nice alternative to plain ol’ mashed potatoes but not too much so that the roast beef was no longer the star of the dish. These potatoes were creamy, rich, and flavorful – I’ll definitely be making them again, especially with red meat. Delicious!

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From Eat Live Travel Write

1/2 cup (125 mL) butter
1 leek, white and light green part, thinly sliced
1/2 cup (125 mL) chopped fresh parsley
1/4 tsp (1 mL) salt
1 1/4 lb (625 g) Yukon Gold potatoes, peeled and chopped
2 tsp (10 mL) chopped fresh thyme leaves
1/2 cup (125 mL) 35% whipping cream, heated

Leek and Potato Puree: In nonstick skillet heat 1 tbsp (15 mL) of the butter over medium heat and cook leeks for about 10 minutes or until soft and golden. Stir in parsley and salt; set aside. Bring potatoes and thyme to boil in large pot of salted water for about 20 minutes or until tender. Drain well and mash until smooth. Add cream and remaining butter and stir until smooth and creamy. Add leek and parsley mixture into potatoes and stir to combine well. Set aside and keep warm.