Rolled Pork Gyoza

By Katie Barreira

While dining at one my favorite neighborhood restaurants, I strayed from my usual hot pot and opted for an order of the TonTon Famous Gyoza. I was expecting a steaming plate of pleated dumplings in the classic potsticker form, but instead, I was presented with a sizzling platter of what looked like Asian-style taquitos.

These simple rolled dumplings were a revelation. Not only were they much easier to prepare than traditional Gyoza (making them perfect for a weeknight meal), they also had twice as much of the dumplings’ tastiest feature, that golden-crisp skin. Yum!

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Rolled Pork Gyoza
Cooking the filling ahead of time takes the guesswork out of determining doneness and makes these surprising dumplings a snap to prepare.

Makes about 24

1 tablespoon vegetable oil, plus more for brushing
2 scallions, thinly sliced
1 large clove garlic, finely chopped
1/2 pound ground pork
1 tablespoon hoisin sauce
1 tablespoon soy sauce, plus more for serving
1-1/2 teaspoons toasted sesame oil
Salt and pepper
24 wonton wrappers
Red pepper flakes, for serving

1. In a medium skillet, heat the vegetable oil over medium-high heat. Add the scallions and garlic and cook, stirring occasionally until just beginning to brown, about 3 minutes.
2. Add the pork and cook, breaking up with a wooden spoon, until no longer pink, 5-7 minutes. Stir in the hoisin and soy sauce; cook 1 minute more. Remove from heat and stir in the toasted sesame oil; season to taste with salt and pepper.
3. Working with one wonton wrapper at a time, place about 1 tablespoon of the pork filling down the center of the wrapper. Fold 1 side of the wrapper over the filling, then moisten the edge of the opposite side with water, using your fingertip. Fold the moistened side over the filling and press gently to seal. Repeat with the remaining wrappers and filling.
4. Heat a cast iron griddle or skillet over medium-high heat. Brush the gyoza on both sides with oil and, working in batches, cook the gyoza seam side down, until deep golden on both sides, about 2 minutes per side. Serve hot with red pepper flakes sprinkled into soy sauce for dipping.

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