Explor Global Flavors in Your Own Home: How to Make Chicken Mushroom Gyoza and Sambal Oelek

As Americans, we have access to unique and global flavors that have been brought over to the United States by immigrants and other travelers. Being able to explore food cultures around the world without leaving our own kitchen can be both exciting and intimidating. Today, we will look at two dishes that hail from far away countries, Chicken Mushroom Gyoza from Japan and Sambal Oelek from Indonesia. Now, you can try these two dishes in the comfort of your home with this two-part instructional guide.

Chicken Mushroom Gyoza

Gyoza, the Japanese version of Chinese dumplings, is a dish composed of seasoned and minced meats and vegetables that are added inside a pocket of dough. An ideal way to start your introduction to Japanese cuisine, the Chicken Mushroom Gyoza is a great and simpler way to explore traditional flavors.

Instructions:

1. In a medium bowl, mix together the ground chicken, chopped mushrooms, garlic, ginger, sesame oil, soy sauce, and pepper. Although you can mix by hand, using chop sticks prevents the mixture from becoming overworked.

2. To form each gyoza, begin by unwrapping a packet of gyoza wrappers, and lay it flat. Place 1-2 teaspoons of the filling in the center of each, then lightly wet the outside of each wrapper with water.

3. Pull the top wrapper over the side of the filling, and press down to close the edges like an envelope.

4. Heat a large non-stick frying pan over medium-high heat. Add 1 tablespoon oil, and coat the bottom of the pan evenly. Add gyoza in batches and cook until the bottom is golden and crispy, then gently flip the gyoza to the other side. Add 1/2 cup of water. Cover and cook until the water is evaporated.

5. Continue with batches until all the gyoza is cooked. Before serving, reheat all the batches of gyoza in a non-stick pan over medium-high heat. Serve with soy sauce for dipping.

Sambal Oelek

Sambal Oelek is a condiment made from a spicy blend of fresh chilies, garlic, ginger, and assorted spices. In Indonesian an “oelek” is referring to the mortar and pestle tool which is used to grind the paste. In the United States, however, most people rely on a food processor or high powered blender to create a thick, paste-like consistency.

Instructions:

1. For best results, use fresh Jalapenos, Serranos, or Thai chilis. Red chilis can be used as replacements. Rinse the peppers, remove the stem and core, then cut them into large chunks.

2. Peel and press the garlic, then add to the food processor with the ginger, and lime juice. Pulse until broken down and combined. Then, add the peppers. Pulse for 10-15 seconds. The mixture should still hold some texture until a paste-like consistency is achieved.

3. Now, add the sugar, fish sauce, and salt. Pulse multiple times until everything is mixed together. Taste and adjust the seasoning as needed. If a thicker consistency is desired, add more pepper chunks. Be careful not to over process as it may lead to a liquidy mixture.

4. Once done, transfer to a tightly sealed container. Let cool before serving. Sambal oelek can be enjoyed as a dip, a condiment, or a marinade. Store any leftovers in the fridge where it will last up to 6 months.

FAQs:

Q: How long do the gyoza keep?
A: When stored in an airtight container, the gyoza will last up to 5 days in the fridge.

Q: How spicy is the sambal oelek

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