goat cheese is so amazingly delicious, but at 800 yen for 110 grams, it's not something i often indulge in these days. i was in e-town the other day and spotted some goat cheese with half-off stickers. score! the limited selection and high price of cheese does suck, but i can't complain about the mushroom situation. the produce section always has a nice selection of mushrooms that are relatively cheap. i went with good old shitake this day. anyway, on with the cooking. ingredients for gyoza
1 pack (20) big round gyoza wrappers
1 pack (6 or 7) shitake (1)
1/2 red bell pepper
2 tbsp scallions, chopped (2)
50 mL balsamic vinegar
50 mL olive oil
1 clove garlic, minced
1/2 tsp crushed red pepper
1/2 tsp salt
ingredients for cream sauce
110 g goat cheese
200 mL milk (or cream)
200 mL white wine
2 tsp butter
2 tbsp scallion, chopped fine
1/2 tsp black pepper
1/2 tsp salt
the balsamic vinegar is from marushin in takaoka. the white wine and olive oil are from jusco in takaoka. the red pepper is from from daiso in kosugi. everything else is from e-town in kosugi. just ignore the egg in that picture. i did.
ingredients for gyoza
1. mix olive oil, salt, garlic, and red pepper. when i first came to kosugi, i bought a big bag of dried red pepper rings at the 100 yen store. these pack some serious fire (to sprinkle on ramen, maybe?), so i've barely made a dent. i crushed them with a mortar & pestle, but you could just chop them very finely. using the mortar & pestle makes me feel like a mad scientist, so i try to use it whenever i can. anyway...
2. rub the oil all over the shitake and red pepper. let it marinate for a bit.
3. while that's marinating, you can chop all your scallions. go ahead and put the scallions and balsamic together in a bowl.
4. put the shitake and bell pepper in your fish cooker on low heat. if you don't have a fish cooker, you can wrap them in foil and put them in a toaster oven on low, or cut them into pieces and saute. cook until tender and juicy.
5. cut the shitake and pepper into little pieces and mix together with the balsamic and scallions.
6. take one gyoza wrapper and rub the edge with a wet finger. spoon a bit of mixture in the middle. fold in half and press down on the edges to seal. you should make about 15 gyoza.
7. you will need to have some steamer setup. as you can see below, my setup is a bit ghettto, but it works. you will need a wide pan with a lid to boil water in. you will also need some sort of metal rack that is on legs or has some way to hold the food over the water. those crazy steamer pans that have the folding spiral layers are not good for steaming gyoza, but it is possible. be creative. anyway, get some water boiling in your steamer.
8. now, if you have timing issues when you're cooking, may i suggest that while waiting for your water to boil, you go ahead and knock out the sauce? just skip to the sauce recipe, and come back to the gyoza when you're finished, or if you have the skills (and 2 burners), you can do both at the same time. this will give you maximum warmness and freshness for both parts of your dish.
9. when your water is boiling, place the gyoza in a single layer (not touching) on the wire rack. put the lid on and let them steam for 5 minutes. you might have to do two batches. when you pull the gyoza off the rack, they will be really sticky. if you pull the rack out of the pan and let them cool a minute, it will be much easier.
10. ok, i didn't actually do this step because i like my gyoza just steamed and not browned. but here's how you do it. melt some butter in a skillet on medium heat and place the gyoza in a single layer in the pan. they should take about five minutes to brown on one side; keep an eye on them.
1. i have electric burners, which suck for making sauces and eggs. i now have a portable gas burner, the kind used for nabe. it rocks. i used a gas burner to make this sauce.
2. melt the butter in a skillet. throw in the scallions and cook until limp.
3. add the wine and reduce until it's kind of thick--it won't get thick like maple syrup, but it will definitely be thicker than wine.
4. add the milk (you really should use cream here, but milk is just easier to find). now here's the deal--the butter/wine mixture can get very hot. make sure that you use low heat, that you add the milk slowly, and that you mix the milk in quickly. if you don't, your sauce will break. it will be edible, but ugly. so just be careful. cook on low heat for a couple of minutes.
5. add the cheese, salt, and pepper. stir until the cheese is mixed in well.
serve gyoza with sauce spooned on top. i sauteed some asparagus and the other half of the bell pepper that had been marinated in the the same oil as the shitake. it went really nicely with the gyoza.