Kosher Food and Drink

Every culture has its version of a dumpling, a pastry wrapper filled with a meaty interior, and the Jewish culture is no different. Many of us love kreplach and look forward to the hearty additions most often found in the pre-Yom Kippur chicken soup, where they hold figurative and symbolic meaning.

While Kreplach seem most akin to dumplings, the root of matzoh balls are similar. Many of us still refer to matzoh balls by their Yiddish moniker of kneidlach, which took its name from knöedel, the German word for dumpling, made from leftover bread. Kneidlach were sometimes made with minced meat inside, as well.

A once thriving Italian Jewish quarter of many centuries developed a Jewish gnocchi called gnocchi all’ebraica, also known as cugoli, according to Italian-Jewish food writer, Silvia Nacamulli, often used for Passover.

Sephardic Jews developed a similar family of dumplings called kubbeh, consisting of a grain-based shell (e.g. bulgur or semolina) and a filling of spiced meat. These are often heavier and can be fried or bathed in broth.

And there’s a reason for all of these takes on this simple meat-filled dough idea: it’s delicious in all of its iterations.

Gyoza carry another layer to distinguish them from its many cousins, adding a textural component, making them incredible. To cook this style of dumpling, first we pan-fry and then follow up by steaming, creating a supple, chewy pocket of savory, salty, steamy greatness.

There’s almost no chance you’ll make enough gyoza to have leftovers. They will get gobbled up immediately out of the pan.

GYOZA (POTSTICKERS) RECIPE:

This recipe will make approximately 50 potstickers.

Dough:

Ingredients:

• 320 grams all-purpose flour
• 175 grams warm water approximately 110ºF 

Instructions:

1. Add flour and water to the mixing bowl and mix using chopsticks until dough is shaggy and water is absorbed.
2. Using hands, claw into dough until it is elastic, about 3-4 minutes.
3. Place dough back into the bowl and cover with Saran wrap or damp towel for at least 20 minutes.
4. Make a hole in the center of the dough, and start to elongate and stretch the dough into a ring until it is about 1 inch in diameter.
5. Cut and roll into even rope.
6. Cut into individual pieces about 12 grams each.
7. Roll dough into a ball.
8. Flour a working surface.
9. Flatten with palm.
10. Roll out into a circular wrapper at 90 degree increments.

Beef Filling:

• 1 pound Ground Beef
• 1/2 cup Shredded Napa Cabbage
• 4 green onions, finely chopped
• 1 Carrot, grated
• 3 teaspoon Grated Ginger
• 3 cloves Garlic, Minced
• 1.5 tsp kosher salt
• ½ tsp ground black pepper
• Oil for cooking

Instructions:

1. In a bowl, combine ground beef, cabbage, green onions, carrot, ginger, garlic, salt, pepper.
2. Place a spoonful of the filling in the center of a dumpling wrapper.
3. Moisten one side of the wrapper with water and pinch in middle, mankind 2-3 pleated folds on each side, working away from center. If too difficult, fold over one side and crimp with back of fork.
4. Heat oil in a skillet and place the dumplings in a single layer, flat side down.
5. Cook until the bottoms are golden brown and crispy.
6. Add water to the skillet and cover to steam the dumplings until the filling is cooked through.

Dipping Sauce:

• 1⁄2 cup soy sauce
• 2 tablespoons green onions, thinly sliced
• 2 tablespoons rice wine or 2 tablespoons rice wine vinegar
• 2 teaspoons sesame oil
• 2 tablespoons brown sugar
• 1 teaspoon fresh garlic, minced
• ½ teaspoon chili oil (optional)