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Gyoza Dumplings

Chef: Kimberly Roth

Position: Personal Chef

Instagram: @Chef_kim_1101



How did you get started?

I started rolling meatballs at 4 years old in my grandma’s kitchen. I eventually was allowed to use the stove and at 8 years old I was cooking 3-course meals for my family! I’ve been a professional chef for about 15 years. I originally wanted to be a nurse, but after dropping out of college 3 times, I realized that my passion was in the kitchen.


What was your first position?

At 15, I was a counter staff at a local burger joint. I wanted to cook, but it wasn’t allowed because I was a girl. Only the boys were “cooks”.




The story behind the dish:

Anything Italian reminds me of growing up having Sunday dinner weekly with ALLLLL of my family. However, I love (and specialize in) Asian food. And my gyoza dumplings are simply amazing!!






Gyoza Dumplings


What you need:

  • Mixing bowl

  • Large pot

  • Cast iron pan


Ingredients:


  • Shanghai dumpling wrappers (50)

  • 1.5 lbs ground pork butt

  • Sake

  • Salt

  • Pepper

  • Ginger root

  • Soy sauce

  • Napa cabbage

  • Crushed red pepper cabbage

  • Scallion

  • Cornstarch


Directions for filling:


  • Combine pork, 2 tsp pepper, 3 tbs soy, 1 tsp sesame oil, 3 Tbs Sake, 1tsp salt, 4 stalks scallion thinly sliced, 1/4 head of balls cabbage (finely chopped AND SQUEEZED OUT DRY), and grated (and peeled) ginger root - approx. 2 Knobs.

  • Mix well. Make a slurry with cornstarch and water.



Directions for dumplings:


  • Fill dumplings with a tsp or so of filling, rub your fingers around the edges with slurr and fold. Seal all around.

  • Once they are all folded, boil dumplings for 2 minutes - if you prefer, you can steam them with a bamboo steamer instead.

  • Remove, let air dry.

  • Pan sear with oil in a hot cast iron pan.

  • Serve with a homemade gyoza sauce: soy, sugar, sake, ginger, scallion, chili oil and a dash of black vinegar.

  • Garnish with scallion, sesame and crispy chili oil.



I’m a mom first, and a chef, just trying to make my mark in the world, one bite at a time.



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