Sriracha Dumplings: Jamaican Meat Pies In Gyoza Form, Kind Of

20 Aug

So, I had a packet of gyoza wrappers and didn’t know what to do with them. I found a recipe online for Jamaican fried meat pies and messed around with it a bit and ended up with this. You can deep fry them, which I did the first few times I made them, or pan fry and then steam them. Fried ones stay remarkably crispy for a day or two uncovered in the fridge but I like the pan fried ones better. They’re a yummy juxtaposition of gyoza/potsticker outside and spicy inside.

They’re a decent amount of work so I suggest enlisting friends and making a lot of them at once. Division of labor is your friend.

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So:

Sriracha Dumplings

  • 1/2lb ground meaet
  • 3 cloves garlic
  • 2 green onions, or 1/4c minced onions of some form
  • 2 carrots (or really any other veggie you want)
  • 1/2 c minced oyster mushrooms (they were on sale, use any mushrooms)
  • 2 teaspoons paprika (I used smoke paprika, spicy or any other kind works)
  • 2 teaspoons dried thyme
  • 2 Tablespoons bread crumbs
  • 2 teaspoons (just flavor no pain) to 4 Tablespoon (my eyelids are sweating) of Sriracha
  • some canola oil for pan frying
  • a dash olive oil for sautéing
  • a bit of water for sealing dumplings
  • some more water for steaming

And, if you’re inclined to such things:

Dipping Sauce

  • 3 Tablespoons soy sauce
  • 1 teaspoon sweet soy sauce (optional but yummy)
  • 2 teaspoons rice wine vinegar
  • minced green onion
  • sesame seeds

Turn all this:

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Into this:

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Maybe while drinking this: DSC_1588

It’s from the Beer Junction, they sell all sorts of fruity/hard cidery/delicious things I love.

Throw minced veggies into frying pan, heat on medium with a dash of olive oil until onions are clear and carrots are a bit cooked. Throw in meat and spices, mix and cook until 3/4 of the meat is cooked.

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Go have a break. The meat mix needs to cool down anyway.

Once the meat mix is room temperature, bust out your gyoza wrappers and a little bowl of water. You seal the edges by getting the inside ring a bit wet and pinching them together.

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Food Network style cut sequence later:

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Heat enough canola oil to cover the bottom of the frying pan on medium high. Place potstickers in carefully and watch them. You want to brown one side, then thrown in about 1/4 c water and cover. Our frying pan doesn’t have a cover so I just covered it using another frying pan. Let steam for about 2 minutes or until wrappers become clear.

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