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'WHAT'S COOKING HAWAII'


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Kim chee, octopus filling gives gyoza a tasty twist

By Star-Advertiser staff

POSTED:
LAST UPDATED: 03:17 a.m. HST, Dec 20, 2013


Chef Mark Lopez of Chef Chai restaurant takes the helm at the "What's Cooking Hawaii" kitchen tonight. He prepares seared onaga with a mongo bean risotto, and kim chee and tako gyoza accented with kochujang aioli and served with micro greens and a sesame ponzu dressing (see recipe below).

The Kapiolani Community College show airs at 7 p.m. today on KFVE and repeats at 5 p.m. Sunday.

CRISPY TAKO AND KIM CHEE GYOZA WITH KOCHUJANG AIOLI 
12 potsticker wrappers
6 ounces tako (octopus), cooked and thinly sliced (about 2 dozen pieces)
4 ounces pre-made kim chee
1 egg, beaten
2 teaspoons oil
1/4 cup water
2 tablespoons cornstarch dissolved in water
Microgreens, for garnish
» Kochujang aioli:
8 ounces mayonnaise
1/2 teaspoon paprika
1/2 teaspoon kochujang sauce
» Sesame ponzu dressing:
1 teaspoon sesame oil
3 teaspoons soy sauce
1 teaspoon rice vinegar
1/2 teaspoon honey

On flat surface, lay wrapper. Place 2 slices tako and 1 teaspoon kim chee in center. Brush egg wash on half of wrapper and fold into half-moon. Place on plate or baking sheet and set aside. Repeat with all wrappers and filling.

In nonstick pan, add oil and heat on medium-high, then place gyoza in pan and sear until crisp.

Add water, cover and simmer 1 to 2 minutes. Mix cornstarch and water to make 2 tablespoons slurry and add to pan. Cook until gyoza are crisp. Drain on paper-towel lined platter.

In separate bowls, combine ingredients for kochujang aioli and sesame-ponzu dressing. Mix well.

Serve gyoza with aioli and top with microgreens dressed in sesame ponzu. Makes a dozen gyoza.

Nutritional information unavailable.






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