Slow Cooker Texas Beef Chili

Slow Cooker Texas Beef Chili 13

Do you hate beans but like chili? Do you like beans but also like chili that’s a little different? Do you like chili? If you answered yes to any of the previous questions then this chili is for you. It’s beanless and beefy and incredibly satisfying, which is good because though it may be spring SOMEWHERE, in Ottawa we’ve had some major flooding and on Monday it stopped raining enough to SNOW. ALL. DAY. So we kind of need something cockle-warming. This chili is adapted from one my parents found on the internet and printed out and that I stole off their fridge in Florida and smuggled across the border.

Slow Cooker Texas Beef Chili 1

Start with 2lbs cubed beef chuck or stewing beef, and huck that in a non-stick skillet on high to sear all the sides. Chuck the browned beef into a large slow-cooker pot.

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Next, add in 2 tablespoons Worcestershire (“wooster”) sauce, 1 cup beef broth, a 28oz can of diced tomatoes, and 2 tablespoons tomato paste. Now, the recipe did not say to drain the tomatoes so I didn’t and I found my chili ended up a bit on the watery side (I also added twice as many tomatoes as the recipe asked for). I thickened the sauce with some cornstarch later on and it turned out super awesome, but I’ll leave it to your discretion to either drain the tomatoes or use a smaller can.

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Dice up the following: 1 white onion, 2 red bell peppers, 2 large carrots, 2 celery stalks, and a couple large green chilis. I used Anaheim chilis because they are huge and not too hot and I wanted to be able to feed this to LongJohn. Gather as well 1 tablespoon chili powder, 2 teaspoons cumin, 2 teaspoons paprika (ours is smoked), 1 teaspoon onion powder, 2 teaspoons garlic powder, and 1 teaspoon salt. Chuck all that in the slow cooker.

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Don’t forget to give it a bit of a stir.

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Cook that sucker on low for 8-12 hours, or on high for about 6.

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Before serving, juice 1 lime and add the juice to the mix.

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Serve garnished with either grated cheddar cheese, sour cream, or chopped cilantro (or all of the above, who are we kidding?).

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Meals en Masse: Beef Lasagna

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In preparation for the fact that in two months my life is about to get turned upside down and I won’t have any time or energy to do much, I’m trying to make it a little easier on myself. At least once a week I’m trying to prepare a meal that I can do in triplicate, where we eat one version and store the other two in the freezer. This week I made up a hearty lasagna to feed Papa John and Mrs. Nice, and the other two went into the freezer for some night this summer when we’re willing to brave the heat to get our pasta fix.

Meals en Masse- Lasagne 1

Of course I never measure anything when I make lasagna, but I’ll try to give you some approximations here for a triplicate recipe if you’re interested in trying it for yourself (and feeling very smug later when you realize you have two giant lasagnas sitting in your freezer).

First I mixed up the cheese layer, which was 2 750g tubs of cottage cheese (you can use ricotta if you prefer, but if you’re buying in this amount the cottage cheese is way cheaper), 3 rectangular packages of chopped frozen spinach, thawed and drained, the equivalent of 2 heads minced garlic (or however much you prefer), and a smattering of freshly ground salt and pepper.

Meals en Masse- Lasagne 2

Creamy cheesy goodness.

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Then you can chop up your veg. I like to choose vegetables that add substance to the lasagna without competing with individual flavours, so mushrooms (8-10), eggplant (1), and zucchini (2 small) are favourites of mine, together with sweet red peppers (2) to boost the colour.

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Next, a giant sweet onion gets chopped up and added to a large stock pot with a few tablespoons olive oil and a knob of butter.

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Once those are soft and fragrant, break up your ground meat with your fingers and tip it in. This is about 2kg extra lean ground beef. If you use medium ground you’ll probably want to drain the fat off once it’s cooked.

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When it IS cooked, tip in your veg and let those soften. Add in some of your favourite spices, like oregano and basil.

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Next, about 3 jars tomato sauce.

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Let that simmer down for a little bit.

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Grate up about 2 large bricks mozzarella. When in doubt, err on the side of too much cheese. Always.

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Now get your stuff organized for assembly. you’ll also need 2-3 boxes uncooked oven-ready lasagna noodles. Be smart and spray your pasta dishes before you use them. The glass one is the one I’m making right away, but the disposable aluminum pans are for the freezer – I don’t own enough Pyrex to put them all in the freezer at the same time. Plus the aluminum ones make great frozen tasty gifts for those of your friends who are in a similar situation to myself. HINT, HINT.

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Layer on some noodles, flat in the bottom, then a generous helping of tomato sauce. You’re aiming for about 1/6th of your sauce for each pan.

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More noodles, and then divide your cheese evenly between your three pans.

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More noodles. I ran out of noodles at this point because I only had two boxes, so I had to run out and get more. And it was cold. Hooray for expectant mother parking spots.

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Finally add in the rest of your sauce and smother it lovingly in cheese.

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The ready-made version can be cooked in about 45-60 minutes at 350°F.

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I’m putting in this same photo again so you can see how saucy and liquidy the sauce is, despite its thickness – that extra liquid means the noodles will cook through properly without drying out the dish.

The others need to be wrapped well and frozen. I recommend thawing them before cooking, and they’ll probably take about twice as long to cook through because they won’t already be nice and warm. Enjoy!

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Wingin’ it Wednesday: Standard Stirfry

Me: What do you want for dinner?

Pie: I dunno. What do YOU want for dinner?

Me: I dunno. Stir fry?

And that, ladies and gents, is how 85% of our weekday meal conversations go. Usually we end up making a stir fry – it’s an easy, relatively easy, and healthier alternative to a whole bunch of the pre-made meals you get at the grocery store.

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First, cube up some chicken. Or beef. Or tofu. Whatever floats your boat.

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Then brown it in a pan with a dash of olive oil, some minced ginger, and minced garlic.

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While that’s going on, chop up some vegetables – any kind you like. Slice them thin so they will cook quickly. We used carrots, sugar snap peas, red peppers, onions, and broccoli here. If you want, you can also cook some rice or noodles to serve as a base for the stir fry.

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When the chicken is cooked, haul it out of the pan and put it aside in a bowl.

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Tip your onions into the pan to soften first.

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Then add in the rest of the veggies.

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Whip up a quick sauce of about 2 tablespoons plum sauce, 1 tablespoon teriyaki sauce, 1 tablespoon hoisin sauce, and 1 teaspoon peanut oil. Feel free to experiment with proportions and different sauces – we’ve experimented for a few years and this is the combo we like the best.

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Pour the sauce over the vegetables, stir it in, and pop a lid on the pan so the vegetables have a chance to steam a bit. How long this takes obviously depends on the amount of vegetables you have. You want them tender but not soggy.

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Toss your chicken back in to re-heat, then serve immediately over your rice or noodles.

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Yum!

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Guinness Lamb Stew with Wild Rice

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I know you all think I’m weird because I don’t like soup.  But spooning hot liquid into my mouth (and spilling it down my face, because that’s how I roll) is not my idea of a good time.  I do, however, have a fondness for stew.  Especially stew with beer in it, because beer is a great tenderizer of things.  And because I like beer.

Guinness Lamb Stew 7

I’ve had this stewing lamb in my freezer for a while and I decided it was probably time I do something about it.

Guinness Lamb Stew 1

So I took it out, put it on a plate, and patted it dry with a paper towel.

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Then, in a bowl, I took a small scoop of flour, added salt and pepper, and gave it a stir.

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Into that I hucked the lamb cubes, and gave them a stir as well.

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I heated up my trusty cast iron skillet with a few tablespoons olive oil inside.  Then, shaking the excess flour off the lamb, I plopped it in the skillet to brown.

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While that was going on I cut up some vegetables: carrots, an onion, and a package of mushrooms.

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I didn’t have any potatoes, that classic stew thickener, so I decided to use rice.  This wild rice blend from Trader Joe’s is excellent.

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Guinness Lamb Stew 11

I took the browned lamb cubes out and put them on a plate to rest a few minutes.

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Then I added a bit more oil to the pan and chucked in the vegetables, giving the onions a wee bit of a head start in the cooking.

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Once they’ve softened you can add the rest.

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Now you can chuck the meat back in.  Then I plopped in some parsley, Newfoundland savoury, rosemary, and thyme.  If I’d had sage I would have used that, just to make up the lyrics to that “Scarborough Fair” song.

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I also added a few more tablespoons flour.

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At this point I ran out of space in my pan so I transferred the contents of the skillet to a larger saucepan.  I used a bit of beef broth to deglaze the pan a bit and poured that into the pot, along with the rest of the beef broth (about 3 cups).

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Then came two cans of Guinness stout (minus a sip or two, for quality control of course).

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Then the rice.

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Then I brought it to a simmer, lowered the heat, and let that gently bubble away, stirring every so often, for about an hour.

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Excellent. Even more so the next day.

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Wingin’ It Wednesday: Rooty Toot-Toot Soup

Root Soup 3

I made this as a fridge clean-out soup back before Christmas.  I had some beets left over from making lip gloss and I sure as heck wasn’t going to eat them as-is (because beets, to me, taste like dirt).  Couldn’t waste them, though.  Nope.  So I thought I would chuck them in a soup, hide the flavour that way, while revealing the lovely colour that they do have going for them.

First I chopped up an onion and sautéed it with garlic in olive oil until it was soft.  Then I added in chopped carrots, parsnips, and a sweet potato.

Root Soup 2

We’d had some steaks the night before and I’d fried up three from the package.  The leftover one had been rather runty and was so marbled I thought the Pie might find it too tough, so I basically minced it and chucked that in as well, with some beef broth.

Simmer that down until the vegetables are soft, then purée them with an immersion blender and shazam, cheery, rosy soup! If you find it a little thick, feel free to thin with water or more broth.

Root Soup 1

Guinness Beef Stew

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Oh yeah.  The fact that my fingers are going numb with cold right now tells me it’s comfort food season.  And what’s more comforting than a nice beef stew?

Guinness Beef Stew 6

The other day at Costco I went a bit nuts and purchased one of their large packages of excellent stewing beef.  “I’ll make boeuf Bourgignon,” I said, forgetting two important things: 1) I am horribly allergic to red wine; and 2) I do not own a Dutch oven.

So scratch that.  Let’s cook with beer instead.  I took a bit of inspiration from the Guinness Storehouse website, and a little from Jamie Oliver, but other than that I just kind of winged it.

Guinness Beef Stew 1

First I started off by roasting some of my vegetables.  That’s 1 head garlic, with the top chopped off, 1 package white mushrooms chopped in half, and 1 package pearl onions, peeled.

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Drizzle those with olive oil and roast at 400°F for about half an hour, and give the onions and mushrooms a good stir about halfway through.

Guinness Beef Stew 5

Then I peeled and roughly chopped 3 parsnips and 4 carrots, and a small bunch of celery.  And some potatoes, which aren’t in this shot.  How many potatoes?  I don’t remember. I didn’t take a picture of them.

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That all goes straight into the pot.

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You can tip in the roasted onions and mushrooms, too.

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Save the garlic on a plate for a little bit.

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Now you can work on your meat, and this is going to take a while.  This is whatever size the package of stewing beef is that comes from Costco, which is extremely large, but the beef is truly excellent and I highly recommend it.  I cut my chunks in half just to make them more manageable with a spoon.  Then  you pat them dry with a paper towel and put them on a plate.  You could use a clean tea towel to dry your meat if you were feeling environmentally conscious, but let’s face it: ew.

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In a bowl, mix together some flour (I used buckwheat just in case a gluten-free person came over for dinner sometime in the future – but then the Pie pointed out that Guinness has gluten in it so I’m an idiot), salt, pepper, and cayenne seasoning.

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Spill some of that onto a plate and spread it out.  Roll your meat chunks in the flour.

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Brown the meat, working in small batches, in that skillet you already used on medium heat.  Add some more olive oil if it starts to dry out and smoke.  Chuck the browned beef into the pot with the vegetables.  This is probably the most tedious step, and takes a while.

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Once you have browned all the meat, pour about 3 1/2 cups beef broth into the vegetable/meat pot.  I found this concentrated stuff at the grocery store. All you have to do is add boiling water. Sure takes up less space in my cupboard!

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Tie a bundle of thyme and rosemary together and chuck that in as well.  I find if you tie the bundle string to the handle of the pot it makes getting it out later a lot easier.  Bring the contents to a simmer.

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In the skillet that you have been using, plop a little butter and more olive oil and let that melt.

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Add in the garlic you roasted earlier and mash it with a wooden spoon.

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Then pour in 2 cans Guinness stout beer and bring that to a simmer.

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Scrape the bottom lots with your wooden spoon.

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Pour that whole lot into your bubbling stew and let that simmer with the lid off, stirring occasionally, to reduce for a while (at least an hour).  You may find you have to add in a bit of corn starch after a while for thickening if you used a gluten-free flour.

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We served ours with some beer bread made out of Mill Street’s Oktoberfest.

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You can simplify all this by doing it all in a slow cooker, but I find I prefer the sharper flavours of the roasted vegetables and the constant stirring — you’d still have to brown the meat before slow-cooking it anyway.  But boy it is time-consuming.

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Worth it, though.

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Wingin’ it Wednesday: Comfort Ramen

Wingin' It Wednesdays: Comfort Ramen

The week before we left for Vancouver, the Pie, poor thing, got tonsillitis.  After the fever went down and he’d rested a bit (read: slept all day and all night for two days), he still had a raging sore throat and came home from the doctor’s with an enormous jar of amoxycillin pills (sorry folks, when you’re grown up, they don’t give you the banana-flavoured liquid anymore).

To tempt his appetite (hard to be hungry when every swallow is like eating razors), I made him all sorts of his favourite soft foods, and this was one of them.  Ramen is the sort of thing we eat when one of us is out for the evening and the other doesn’t want to be bothered with really cooking.

Wingin' It Wednesdays: Comfort Ramen

Of course, the ramen as it comes in packages with salty broth and dried noodles cooked in coconut or palm kernel oil is an unhealthy choice, and I haven’t yet learned to make it from scratch.  So we try to add a few things to it in the hopes that it will be nutritionally redeemed — somewhat.

Wingin' It Wednesdays: Comfort Ramen

This means that there’s a bit of prep work involved in making what is normally an almost instant meal, but it’s totally worth it.  Just remember that any vegetable or meat or anything you put in the ramen must be fully cooked or sliced super dooper thin, because it will only be in the boiling water for a very short time.

Wingin' It Wednesdays: Comfort Ramen

Accordingly, tonight I thinly sliced up a small onion, an Italian sausage, and about six mushrooms.

Wingin' It Wednesdays: Comfort Ramen

I’m trying to get more protein in small packages into the Pie’s stomach (when you’re a large man and you’re barely eating, you tend to get very tired), so I’m also adding two eggs to this mix.  Beat those up and let them wait in a bowl until you’re ready.  Other things that work well in ramen are things like thinly sliced roast beef, green onions, pre-cooked baby shrimp, chopped hard-boiled eggs, red peppers, alfalfa sprouts, spinach … anything small, pretty much, will work.

Wingin' It Wednesdays: Comfort Ramen

So the first thing I do when cooking packaged ramen is I measure the water into a pot and I add the powdered broth.  I like to give it a chance to simmer a bit.  I also add a healthy dollop of minced garlic.

Wingin' It Wednesdays: Comfort Ramen

When the water is boiling, I slide in the blocks of noodles and cook them for about a minute.

Wingin' It Wednesdays: Comfort Ramen

Then I pour in the vegetables and sausage and give them a stir (cooking chopsticks are very handy here, but a regular pasta spoon will work as well), and let that cook for another minute.

Wingin' It Wednesdays: Comfort Ramen

Wingin' It Wednesdays: Comfort Ramen

Then carefully pour your egg in, in a thin stream, so it cooks and forms strings on the surface of the soup.  Give that a stir as well, and then you’re ready to serve.

Wingin' It Wednesdays: Comfort Ramen

Garnish with fresh herbs if you like, or chili flakes or whatever floats your boat.  Smooth and simple!

Wingin' It Wednesdays: Comfort Ramen

Cottage Pie

Cottage Pie

This is what we commonly refer to in our house as shepherd’s pie.  However, due to this usage, the Pie is convinced that traditional shepherd’s pie is made with ground beef, regardless of the fact that shepherds are generally focused on sheep, not cows.  There have been several arguments over the years.  He won’t even take Wikipedia as a definitive answer.

So.  Cottage pie.  A good way to use up leftover meat of any kind, and to encourage people to eat lovely potatoes.  This one we’re making with ground beef, and adding a few sweet potatoes to the mix.  The amounts I’ve used below are approximate, but make two good-sized dishes of the pie.

Start with 4 or 5 sweet potatoes.  Peel them, chop them up, and then boil them until they’re soft and mashable.

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Then of course mash them, with a bit of butter.

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While that’s on the go, you can finely chop 2 or 3 small onions and toss them into a large saucepan with some minced garlic and cook that until the onions are tender and translucent.

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Add in about 1lb lean ground beef and stir that around until it’s cooked through.

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Now, what I’m doing here is sprinkling about 1/4 cup flour onto my beef mixture.  For a gluten-free version, use corn starch.

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Then use that same cup to scoop some of the cooking water out of your boiling sweet potatoes and add it to moisten the mix.

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Chop up a few small carrots.

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Add them, together with some frozen corn and frozen peas, to the meat mixture and stir around until they’re all separated and thawed.

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Add some rosemary if you’ve got it.

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Now you’re ready for assembly.  Gren seems to think that he is a viable receptacle for cottage pie.  He could be right. If it wasn’t for the corn and the wheat flour, and the fact that he is allergic to beef.

Cottage Pie

Spoon the meat and vegetables into the bottoms of your casserole dishes, filling about 3/4 of the way up. Then take your mashed sweet potato and smooth that over the tops.

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Everything in there is cooked, so you will just need to heat it thoroughly when you cook it.  Using a glass casserole makes it easy to see if the mixture is bubbly.  These ones I froze for our parents to eat later.

Cottage Pie

Gang Keow Wan (Thai Green Curry) with Eggplant and Bamboo

Green Curry

When I was in Ottawa a couple weeks ago, Krystopf and Atlas got takeout one night from a local Thai place.  There was one dish we got, the gang keow wan, that was so good I was determined to see if I could recreate it.  So here’s my best approximation, and it turned out pretty close to the original, minus the disposable aluminum serving dishes.

Get everything ready first, obviously.  The idea behind this is that if everything is sliced super thin and ready to go, the actual cooking of the curry will take less than fifteen minutes from start to finish.  Fantastic for a quick meal, which our Sunday dinners always turn out to be.

Start with your chicken (you can use beef as well, or leave it out for a vegetarian option).

Green Curry

Take 2 boneless skinless chicken breasts, slice them into thirds lengthwise, and then slice them up again into thin little pieces.  It’s easiest to do this if the chicken is slightly frozen.

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Wrangle yourself a leek.  Just one will do.

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Chop off all the dark green stuff, and hack it into thirds.  It goes without saying that you do this with separate implements than you did the chicken, unless you do all the vegetables first and then the chicken last, which is what I usually do.

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Cut each of those thirds up into matchsticks.  Remember to rinse off the dirt before you eat them.  If you want to know the real scientific way to clean a whole leek properly (which I forgot about until it was too late) then take a lookie here.

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Gather up a handful of hot peppers.  These ones are of the mildest sort, but you can go with whatever floats your boat and suits your fancy.  Cut the tops off, remove the seeds (don’t stick your fingers in your eye, OW OW OW OW OW), and make those into matchsticks as well.

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Grab some eggplant.  If you have those tiny Asian ones handy, or baby eggplants, use about five of them.  These are the long thin Italian ones, and I used three.  Slice the tops off and cut them into thin discs.

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Bust out some lime leaves (kaffir).

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Grab a handful, and, if they’re frozen, let them thaw.  If they’re dried, give them a soak.  If they’re fresh, then you are a lucky person for living in a part of the world where you can get them fresh and you probably don’t need my instructions on how to make a green curry.  Go find something else to do.

Green Curry

When they’re ready, slice out the woody centre stem and chop them up finely.

Green Curry

If you have them handy, like, for instance, you are growing your own indoor herb farm (see tomorrow’s post!), then harvest some fresh cilantro and fresh basil. Chop those babies up as well.

Green Curry

As well, crack open a can of slivered bamboo shoots.

Green Curry

Put them aside with your other fresh stuff.

Green Curry

And you’re going to need an assortment of canned and jarred stuff as well.

Green Curry

In a large, shallow saucepan or deep frying pan, heat up about 3 tablespoons olive oil.  Add to that 3-5 tablespoons green curry paste and 4 teaspoons minced garlic and sauté that at medium heat until the kitchen starts to smell really good.

Green Curry

Add in as well 2 tablespoons each ground cumin and ground coriander and 1 tablespoon powdered stock (chicken, beef, or vegetable — this is optional).  You can add in some salt and pepper as well, if you like.

Green Curry

If you’ve got it, add some lemongrass in as well.  This stuff came in a tube!

Green Curry

Now add in 1 can coconut milk and, if you can get it, 1 can coconut cream (if not just go with two cans of the milk).  Make sure your cream isn’t sweetened before you dump it in.  I discovered that a little too late, so this curry was definitely on the sweet side, but still good.  Now you have this lovely rich greenish brownish soup.

Green Curry

Slide in your chicken slices and the chopped lime leaves and allow to simmer for just a few minutes until the chicken is no longer pink.

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Raise the temperature and bring the liquid to a boil after adding all your vegetables.

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Allow the vegetables to soften, and the eggplant to go a bit brown.  Then add in your chopped basil and cilantro.

Green Curry

Serve hot over rice, and eat it with a spoon in the traditional way.  I’m having some of the leftovers for lunch today.  I’m rather excited about it.

Green Curry

Japanesey Dinner with Doodle

Hooray!  It’s our 200th post!

I am fortunate to have three best friends (and yes, the superlative applies to all of them).  You’ve already met Cait and Chel, and now I would like to introduce you to Doodle (she’s not that fond of the nickname but she used to call me Poo so she’ll just have to suffer).

When she was home from Chicago for Christmas, she got her mother, who is Japanese, to teach her how to make gyoza, a crispy-fried dumpling, basically the Japanese version of a pot sticker.  With her new-found knowledge she came over to cook dinner for my parents and the Pie and myself.  And we were all so very glad she did.

For a very short person and a very tall person, Doodle and the Pie make a good cooking team.

To accompany the gyoza, Doodle decided on a simple green salad and miso soup, with rice on the side.

For the soup:

I’m sure you remember my earlier attempt at miso soup with an Atlantic flavour.  I can assure you that this is the real deal.

Start a pot of water boiling, with as much liquid as you will need to feed all your hungry mouths.

Grab yourself some miso.  This particular miso was made BY HAND by Doodle’s mother, so it was extra good.

Add the miso bit by bit to the boiling water, until you have achieved the desired consistency and taste. 

An important ingredient is dashi, a sort of fish powder.  Sorry my picture here is blurry.  Add a couple of shakes of that.

And some seaweed.   It’s amazing, considering what’s in this particular soup, that the Pie drank his all up in a jiffy.

Cube some tofu and add that in as well.

Doodle informs me that you can keep whatever tofu you don’t use right away in your refrigerator, as long as it’s submerged in clean water, which you will need to replace every day.  The more you know.

Keep adding things until it tastes good to you.

When you are ready to serve, pour your soup into bowls that will fit easily into your hand (miso soup is a good drinking soup) and garnish with chopped green onion.

For the salad:

On Doodle’s instructions I gathered equal amounts of broccoli, asparagus, and green beans, and chopped them into pieces manageable by chopstick.

Gently steam your vegetables in a pot of simmering water.

Drain and rinse the vegetables in cold water.

Dress with a mixture of soy sauce (Doodle’s mom prefers the sushi soy sauce for its sweetness), rice vinegar, sesame oil, and garlic powder, to taste.

For the dumplings:

This is Doodle chopping up Asian chives.  I’m sure any kind of chive is good.

She then added them to about half a red onion, chopped finely, in a bowl.

Add to that about a cup each of ground pork and lean ground beef.

Maybe a spoonful each of minced garlic and minced ginger.

Doodle then chopped up some green cabbage. Then she mulched the cabbage in a food processor.

Adding the cabbage to the meat and onions, she mixed it well with her hands.

Now comes the fun part.

On your workspace, place the bowl with the meat mixture and a spoon for scooping it up, a plate for the finished dumplings, and a small bowl of warm water.

For these dumplings you need the round dumpling wrappers.  Doodle tells me that the square ones don’t work as well, and, also, that the dumplings can be frozen and used later, though they are slightly more sticky when thawed.

Place a wrapper in the palm of your hand.  

Take a spoonful of meat mixture and place it in the centre of the wrapper.

Dip a finger from your other hand in the water and use it to draw a line around the edge of half the wrapper.

At the edge of the wrapper, where the wet line meets the dry wrapper, pinch the two sides together, just at the edge.  Then pull the rest of the wet side of the wrapper over slightly and pinch it onto the dry side, making a pleat. 

Continue until you reach the end, so that one side of your dumpling edge is smooth and the other is pleated.  This will make sure that the dumplings stay upright when they are cooked.  Make sure to seal the edges well, using more water if you have to, in order to ensure a good seal.

Keep doing this until you either run out of dumpling wrappers or filling material.  You can see that expert Doodle has created a plate of perfect dumplings.

This is the plate that the Pie and I made.  Not quite so perfect.  Of course after they were cooked you couldn’t tell the work of us newbs from that of the professional so it’s all good.

Now take a large non-stick frying pan with a lid that fits.  A wok won’t work because you need the bottom to be flat.

Put a few teaspoons of oil in the pan and heat it to medium-high.  Place your gyoza into the pan so they are all sitting upright and let them sizzle for a few minutes.

Fill a cup with water and add a teaspoon or two of flour.  Mix it well.

Pour the flour water into the bottom of the pan and cover the pan with the lid.

Let the dumplings cook like that until all the water is gone and the flour has formed a sort of crispy net on the bottom of the pan. 

Use chopsticks or a spatula to loosen the dumplings from the pan.

Place a plate on top of the dumplings.

Flip the pan so all the dumplings end up on the plate. Some may still end up in the pan.  Some may end up on your floor.  It’s anyone’s guess.

See how they’re all lovely and crispy brown?

Mix up some soy sauce and rice vinegar.

Pour it into a dipping bowl for your dumplings and serve everything with some rice.

Enjoy it thoroughly.

There was nothing left of this lovely repast, as you can see.  I can’t wait to do it again!