Gyoza + Pierogi == Gyogi

In a fit of laziness the day after cooking class, Paul and I decided to try making the pierogi filling recipe with gyoza wrappers instead of handmaking pierogi dough. Not that pierogi dough isn't worth making, but more that we wanted to save time.

Gyoza wrappers really are quite brilliant. You can fill them with just about anything, and cooking them is as simple as boiling them in a pot of water or steaming them in a pan. For the record, won ton wrappers are the same dough, just cut into squares instead of circles.

The first incarnation of the gyogi follows.

1-2 packages gyoza wrappers, defrosted

Filling:
1 cup sauerkraut, well drained and washed
1/2 to 1 lb mushrooms, sliced
1/2 cup sour cream (vegan sour cream works perfectly fine)
1 tsp sugar or a dash of Angostura bitters
herbs to taste (basil, oregano, thyme, etc.)
salt and pepper to taste

Heat a pan over medium heat. Add just enough oil to cover the bottom of the pan (non-stick cooking spray also works). Saute mushrooms until tender. Add sauerkraut and stir until heated through. Lower heat to medium-low and add sour cream, sugar (or bitters) and herbs. Stir until heated through. Sour cream should be bubbling around the edges. Correct the seasoning, remove from heat, and let cool.

When filling is cool enough to handle, begin filling gyoza wrappers.
To fill:
Peel off a wrapper from the stack. Wet your finger with some cold water and trace the edge of the gyoza wrapper. Place approximately 2 tsp of filling in the center of the wrapper. Fold one side of the wrapper to the other like a taco and press firmly. Crimp the edges with a fork to seal. Proceed until desired number of gyogi are made or until you're sick of making more.

I like to cook my gyogi two different ways. If making soup, just have a boiling pot of water or stock ready and dump them in after you're done folding all of them. They're done when they float to the top, which takes perhaps two minutes. Pan-frying and then steaming them takes about five minutes from start to finish per batch. First, find a pan with a cover. Heat it (nonstick is MUCH easier to clean afterwards) over medium heat. Add 1 Tbsp oil to the pan (nonstick cooking spray will also work, but the gyogi tend to stick more with less oil in the pan). Arrange as many gyogi in the pan as will fit without them touching each other. Pan-fry until the bottoms are golden brown, about 1-2 minutes. Add 1/3 cup water to the pan and immediately cover. Turn the heat to medium-low and cook until all the water is evaporated. Serve hot.