The Japanese word gyoza (gee-OH-zah) means fried dumpling. Koreans call it mandu (man-doo) while the Chinese call it jiaozi (gee ow ze). The outside wrapping is made of the same ingredients found in pasta. The stuffing can have pork, chicken, beef, or shrimp. OK, there are dumplings made of just veggies too. Scallions, cabbage, and sliced leeks often make up the vegetables inside. They can be pan-fried, steamed, or boiled. They are sold as “pot-stickers” at Trader Joe’s and Costco. Many of the pre-made frozen varieties are fine for serving at home or parties. They’re called “pot-stickers” because the dumplings will sometimes stick to the bottom of the pan. Put enough cooking oil in a pan to just cover the bottom for skillet frying. Add dumplings to a pan that has been on medium to medium-high heat and after a few minutes, turn them over once to reveal an almost crispy-brown skin. Repeat a few times. A simple dipping sauce can be made with honey, a little soy sauce, a little sesame oil, and minced scallions. (If you're daring, add pepper flakes.) Follow the preparation directions on the package and serve them up at your next party. Another idea: Add them to your favorite brand of canned broth for a tasty soup.
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