Winter Squash Gyoza
by Lola Milholland of Umi Organics
Makes 75-125 dumplings depending on the size. A labor of love, but great for gatherings or stocking freezers.
For the Dipping Sauce:
equal parts soy sauce and rice vinegar
(optional) sesame oil, chili sauce
Dumplings:
2 packages gyoza or potsticker wrappers
1 lb. roasted winter squash
1 cup “holy trinity”
1/3 cup soy sauce
1/3 cup mirin
1/4 oz. kombu kelp
1 cup water
200 g chopped fresh greens (collard, turnip, cabbage, mustard)
200 g protein (lentils, ground meat, reconstituted dried mushrooms, chopped tofu)
125 g chopped fresh alliums (leek, garlic chives, green onions)
80 g minced aromatics (garlic, ginger)
Directions:
Squash: Cut squash in half, remove seeds and stringy bits with metal spoon. Brush/rub each squash half with a neutral-tasting oil. Place cut-side down and roast in preheated 400F oven for about 45 minutes.
“Holy Trinity”: Tear the edges of kombu. Combine in a small pot with 1 cup water. Put on stove-top burner on low heat for 20 minutes. Strain out kombu, reserving liquid. Whisk together 1/3 cup kombu liquid, 1/3 cup soy sauce, and 1/3 cup mirin.
Prepare vegetables: If using greens, remove stalks. If using cabbage, cut out the woody core. Slice leaves into thin ribbons. If using turnips, mince. Chop fresh alliums; mince garlic, and grate ginger.
Prepare protein: If using ground meat, no prep is necessary. If using lentils, rinse thoroughly. Combine 1 part lentils to 2 parts water. Bring to a boil, reduce to a simmer with lid on. Cook for 20 minutes.
Make filling: Scoop squash out of the skin into a large mixing bowl. Discard skins. Add holy trinity, fresh greens, protein, alliums and aromatics to squash. Use your hands to thoroughly combine, breaking apart squash as you go and ensuring everything is evenly distributed. Mixture can be refrigerated at this time until you are ready to have your dumpling folding party.
Set up your dumpling station(s): Cover the bottom of a large baking sheet with wax paper and keep within arm’s reach. Set your bowl with filling close by too. Fill a small bowl with water. Place on the same side as your dominant hand. Set a towel underneath where you’ll form dumplings (to catch drips), and get a dish cloth in case you need to wipe your hand.
Form dumplings: Lay one wrapper flat in your palm. With your other hand, scoop 1 teaspoon of filling into the center of the wrapper. Dip your finger in water and fully wet the outer edge of the dumpling. Gently fold the dumpling in half without closing it, like a taco. You now will have a front side, facing you, and a back side. On the front side, make a small pleat in the outer edge, near the bottom, pinch it tight, and then lay it against the back side. At the bottom corner, pinch the front and back together. Working your way a little (1/4 inch) higher on the front edge, pinch another pleat and affix it to the back side. Continuing make pleats until you have fully sealed the dumpling—about five to six pleats total should do it. Lay the dumpling, flat side down, on the baking sheet. Repeat, placing the dumpling on the sheet until it is full. You can now proceed to cooking, but if you plan to freeze dumplings, wrap the sheet in plastic wrap and place flat in your freezer. It’s important the dumplings are frozen in a single layer (like blueberries) because otherwise they will stick. Once the dumplings are fully frozen, remove from the sheet and place in Ziplocs. Return Ziploc to the freezer.
Make a dipping sauce: Whisk together equal parts rice vinegar and soy sauce. Add a hit of chili oil or sesame oil, if you like.
Cook the dumplings, choose your style:
Pan-fry+steam: Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape). Cook until the bottom of the gyoza turns golden brown, about 3 minutes. Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates. Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan. Cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate and serve with dipping sauce.
Boil: Bring a pot of water to a boil. Place dumplings in boiling water. Cook for 2.5 minutes. Remove with a slotted spoon onto a place. Serve with dipping sauce.
Directions: Shave Brussels sprouts on a mandolin (be careful!) or in a food processor fitted with a slicing blade. Thinly slice the pears and then cut into matchsticks. Combine salad ingredients together and toss gently. If added warm, the lentils can wilt the Brussels sprouts but a little residual heat helps absorb the dressing.
Whisk the dressing ingredients together or shake them in a jar. Dress the salad and enjoy!
Optional: finish with shaved or grated Parmesan or Pecorino Romano + crispy fried shallots.