Did you hear about my Wildcard win on Food52? Are we tired of talking about that yet? The recipe for the gyoza originated from a cookbook called the Chinese Cooking Pocket Text written by Deanna Luke, known as the “Julia Childs of Chinese Cooking” on Okinawa in the early 1960’s. My mom took Chinese cooking classes from her when we lived there. When we moved to Hawaii, this filling went into a round wrapper and took the shape of a Japanese gyoza. These were my favorite thing to eat growing up and still are today. My mom made these for my last dinner at home before going off to college. It was the perfect send off to start me on my Freshman 15. I’m pretty sure I almost ate the whole batch.
I make these for my family now and they love them too. I adapted Deanna Luke’s recipe for Steamed Show Mai. I use ground pork, more ginger and garlic, don’t use MSG and put it into a store bought round won ton skin. I also make them for parties and freeze them. After they’ve been assembled, I set them on a cookie sheet so that they don’t touch each other and put them in the freezer. Once frozen, you can put them into a ziplock bag and steam them off. These are always a crowd favorite and so elegant on an hors d’oeuvre buffet.