Angelic Ashitaba Dumplings
Ashitaba (meaning “tomorrow leaf”, so named because its leaves grow back overnight when cut) is a Japanese variety of angelica, a bright green herb in the carrot family. Like Western angelica, it has a fresh, slightly bitter flavour and is highly valued for it’s benefits. It may be a challenge to find ashitaba even at a well stocked Asian market. In my case I grow my own ashitaba plant at home since I know the heath benefit behind this plant.
If you are lucky enough to have access to fresh young angelica leaves, you can use those; otherwise try using celery leaves, or flat leafed Italian parsley as a substitute.
Happy cooking..
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Angelic Ashitaba Dumplings
Ashitaba (meaning “tomorrow leaf”, so named because its leaves grow back overnight when cut) is a Japanese variety of angelica, a bright green herb in the carrot family. Like Western angelica, it has a fresh, slightly bitter flavour and is highly valued for it’s benefits. It may be a challenge to find ashitaba even at a well stocked Asian market. In my case I grow my own ashitaba plant at home since I know the heath benefit behind this plant.
If you are lucky enough to have access to fresh young angelica leaves, you can use those; otherwise try using celery leaves, or flat leafed Italian parsley as a substitute.
Happy cooking..
#japanesegyoza #japanesedumpling #japanesefood #ashitaba #ashitabaleaves #gyozawrappers #lunch #dinner #partyfood #asianfood #sake #porkbelly #chickenbroth #springonion #garlicchives #greencabbage #shiitakemushroom #celery #cookpadrecipe #recipe #cooking #cook #minne #foodblogger #chef #handmade #homecooking #coopadtv #yummyrecipe #foodie #tasty #delicious #foodies #yummy #taste #cookingathome #cookpadcommunity #foodlovers #chefathome #cookpad #cookpadlovers #cookpaduk
Open in Cookpad AppSteps
- 1
Chopped meat filling:
Mix all the ingredients together and let it sit the fridge for 30 minutes for further marinating.
- 2
Meat and vegetable filling :
Mix 200 g of the chopped meat filling and then mix in the vegetable.
The ration should be about 1:1.
- 3
Make the dumplings:
Put 1 leaf of ashitaba as a base and 2 tsp of the meat and vegetable mix in each dumpling.
- 4
Wrapping method is The Penguin.
Please see the picture below.
- 5
Pan frying the dumplings /gyoza:
As you prepare to cook the gyoza, bring water to a boil in a kettle.
Put 1 tbsp of oil and heat the pan, then arrange the gyoza on the hot surface.
Use a thin pan so heat will transfer quickly. Non-stick is preferable.
- 6
After 3 minutes or when the bottoms begin to brown, sprinkle the dumplings with 1 - 2 tsp of oil.
After the oil, add 2 tbsp of boiling water. (Don’t use cold water).
Cover the pan and let the gyoza steam, shaking the pan so they cook evenly.
- 7
Keep an eye on the dumplings. Only open the lid when you are confident they are done.
To finish, remove the lid, allowing any remaining water to evaporated, and sprinkle with an additional 2 tsp sesame oil.
- 8
Tips: use a high heat frying oil. Peanut oil, grape seed oil of vegetable oil are all good options. Sesame oil at the end of the cooking will add a unique depth of flavour.
- 9
Serve immediately while it’s warm.
- 10
Homegrown Ashitaba
- 11
To make dipping sauce:
Combine all ingredients and mix to combine. Let it stand for 10 minutes before using. Without optional ingredients, will keep indefinitely.
With optional ingredients, refrigerate and use within a week.
Cooksnaps
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