Gung Hay Fat Choy!

Lunar New Year, one of the most important holidays in China, starts today. But don’t worry, celebrations typically last for weeks. So you have plenty of time to throw your own Lunar New Year dinner party. And no such menu would be complete without Longevity Noodles. Long strands of noodles symbolize a long life, and are served at birthday celebrations as well. There are a lot of steps to this recipe, but this is a special occasion dish. What’s a few extra steps in the pursuit of a long, healthy life? And once you dig into these Longevity Noodles, with their tangy sauce and plump shrimp, savory pork, meaty mushrooms, and crunchy toppings, you’ll know it was worth it.

Longevity Noodles Sauce

I start this recipe by whipping up a very quick, but deeply flavorful sauce. Pantry staples like oyster sauce, soy sauce, and Shaoxing wine gets stirred together with some chicken stock and set aside.

Then I move on to prepping the vegetables. Get everything ready so you can move to the stove and set up an assembly line of cooking.

Longevity Noodles Toppings

The toppings are what really set this noodle dish apart. Fried shallots and peanuts and ribbons of egg crepe add tons of flavor and texture. Because this dish has a lot of moving parts, there are some shortcuts I can recommend if you just don’t have the time or energy to go full out.

1. The egg crepe can be substituted with simple boiled eggs. I think soft fried eggs might be nice too, although casual and a little messy.

2. You can buy fried shallots in the Asian market. They come in a tub and you’ll get way more than you need so use the rest to top fried rice, noodles soups, or salads.

3. You can buy roasted peanuts instead of frying your own.

That said, I think you’ll be surprised by how much more flavorful homemade toppings can be. I don’t even really like peanuts, but straight from frying them in the pan, they were pretty great. If you find it’s too much prep work for one day, you can do things in stages. Cut up all of the veggies and start prepping some of the toppings the day before so you can focus on finishing the dish on the second day.

Once cool enough to handle, I cut the stack in half and slice them into ribbons.

It’s important to keep an eye on the shallots. Start them on higher heat and then when they start to get a light golden brown, you can turn the heat down and continue frying until they are evenly fried and a nice bronze color.

Likewise, you want to watch the peanuts carefully. When they have a hint of color and you think you want to leave them for a couple more minutes-Don’t! Take them out. The peanuts are so hot they will count to brown off heat so don’t leave them in the oil too long.

The Pork

Now that the toppings are done it’s time to make the pork sauce. First I put on a big pot of water because by the time it’s boiling, the pork will be done and it will be time to cook the noodles and shrimp and assemble our Longevity Noodles.

The Shrimp and Noodles

Now we are in the home stretch. At this point your water should be boiling, and we’ll turn off the heat and quickly cook the shrimp in it. This is the perfect way to cook plump and juicy shrimp-indirect heat. Shrimp is so delicate and cooks so quickly, it’s not necessary to hit it with a ton of heat. Gentle cooking is the best way.

Then scoop them out and set aside, and bring the water back to a boil. I know there are an endless variety of noodles in an Asian market. We want long, thin wheat ones for Longevity Noodles. Often you’ll find them just for the occasion, in lucky red boxes. However, I included somen as an option, which is a thin Japanese noodle. It’s similar to the long life noodles and will work if you cannot find the other ones.

Because they are so thin, they cook in under a minute! As soon as the noodles float to the surface, they are ready. After draining them, I give them a quick rinse to remove excess starch. Then I add the toasted sesame oil, coating each strand. This gives extra flavor but also keeps the strands from clumping up.

Now it’s time to assemble! Pour the pork sauce over the noodles, and garnish with all the delicious toppings!

Longevity Noodles are so special and festive, try them for your next celebration! Long life is as good a reason as any to indulge in a big platter of noodles, right? Let me know what you think of them by rating and commenting on the recipe below, and tag us in your pics @funkyasiankitchen, we love seeing your creations!

Longevity Noodles

• Author: Funky Asian Kitchen
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main
• Cuisine: Chinese

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Ingredients

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Sauce:

• 4 Tablespoons oyster sauce
• 3 Tablespoons soy sauce
• 4 Tablespoons shaoxing wine
• ½ cup chicken stock

Toppings:

• ½ cup neutral oil
• 3 large shallots
• 5 Tablespoons raw peanuts (with the skins)
• 3 eggs
• 2 scallions, minced

Noodle Dish:

• 8 ounces fresh shiitake mushrooms
• ½ large yellow onion
• 1 pound ground pork
• 4 cloves garlic, sliced thin
• ½ teaspoon cornstarch mixed with 1 Tablespoon water
• 8 pieces of large shrimp (I used 21/25 size)
• 300 grams ultra thin wheat noodles (about 10 ounces)
• ½ Tablespoon sesame oil
• Salt and ground black pepper to taste

 

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Instructions

Make the sauce:

1. Combine the oyster sauce, soy sauce, shaoxing wine, and chicken stock in a small bowl.
2. Stir to combine and set aside.

Prep the vegetables:

1. Cut the stems off of the shiitakes and discard. Slice the mushrooms and set aside.
2. Slice the onions thin and set aside.
3. Trim, peel, and slice the shallots paper thin. 

Prep the Toppings:

 

Eggs:

1. Crack the eggs into a small bowl and whisk to scramble them. Set aside.
2. Heat a nonstick skillet over medium heat for a couple minutes. Take a paper towel and crumple it. Dip it into the neutral oil and wipe the inside of the pan with the oil.
3. Add 2 Tablespoons of the egg to the pan and swirl it to cover the bottom of the pan. Keep swirling until you don’t have any more liquid egg to swirl. 
4. Cover the pan with a lid and cook the egg for 20 seconds and then take the lid off.
5. Blow onto the egg. (The edge will lift up). Flip the egg with chopsticks or a spatula and cook the other side for another couple of seconds. 
6. Transfer the egg crepe to a plate.
7. Continue cooking in the same way until all of the egg is used up and you have a pile of egg crepes. Set the plate aside to cool.

Shallots:

1. Heat a small skillet over medium high heat for several minutes with the oil in the pan. 
2. Test the oil with a piece of shallot. If it sizzles, add the rest of the shallots. If not, heat the oil for another minute or two before adding the shallots.
3. Use a pair of tongs or chopsticks to separate the shallots into individual rings. Cook the shallots for 3-4 minutes until starting to get golden. Then, turn the heat to medium and continue cooking until a deep golden brown, another minute or two. 
4. (If the shallots start to turn dark too soon, turn the heat down or take the pan off of the heat for the rest of the cooking time).
5. Transfer the shallots onto some paper towels with a slotted spoon, leaving the oil in the pan.

Peanuts:

1. Add the peanuts to the shallot oil and heat the pan over medium low heat for about 5 minutes until the nuts are golden in color.
2. Transfer the peanuts with a slotted spoon onto some paper towels and set aside.
3. Reserve the oil.

Pork:

1. Bring 3 quarts of water to boil in a pot over high heat. Then put a lid on the pot and lower the heat to medium.
2. Heat a large skillet over medium high heat for several minutes. Add 1 Tablespoon of the reserved peanut oil and add the ground pork. Let the pork cook for 2 minutes untouched before using a spatula to break up the meat. Continue cooking for a minute.
3. Add the shiitake mushrooms and stir to combine. 
4. Next, add the onions and the garlic and cook for another 3-4 minutes until the pork is fully cooked.
5. Add the sauce and cook for another 3-4 mins. until the sauce has reduced a little and the onions are tender.
6. Add the cornstarch and stir quickly to incorporate.
7. Cook the sauce for another minute to thicken.
8. Set aside the pan while you boil the noodles.

 

Shrimp and Noodles:

1. Take the lid off of your pot and make sure that your pot of water is boiling. Add the shrimp, turn off the heat, and let the shrimp sit in the water for 2 minutes to cook. Scoop the shrimp out and set aside.
2. Return the water to a boil and add the noodles and cook them for approximately 40 seconds to 1 minute. As soon as the noodles float to the surface, they are cooked. If you’re not sure, take a quick taste.
3. Drain the noodles in a colander in the sink, rinse with running water to remove excess noodle starch, and then shake the colander to make sure you have eliminated as much water as possible. 
4. Add the sesame oil to the noodles and mix well to coat the strands. Transfer the noodles to a large serving platter and spread them out a little.
5. Pour the meat sauce over the noodles. Garnish the noodles with the egg crepe, peanuts, fried shallots and scallions. Put the shrimp around the noodles or group them on one area of the dish.
6. Serve Longevity Noodles immediately.

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Notes

*This dish has many steps but it’s a celebration dish which requires a little more time and care. If you would like to cut down on some of the steps, here are some suggestions:

1. You can substitute the egg crepe with simple soft boiled eggs. Simmer the eggs on medium heat for 8 minutes. Cool under running water and then peel and cut the eggs in half.
2. Buy toasted peanuts and skip cooking them yourself. 
3. You can also buy ready to use fried shallots at an asian market. They come in a container and can be used as a topping for other noodle dishes, fried rices, etc.

*The remaining oil can be used for any of your cooking needs.

Keywords: lunar new year, good luck, long life, noodles,

Potstickers. Dumplings. Gyoza. Fried wontons. Whatever you call them, a crispy wrapper stuffed with a savory filling is a universally popular snack. While typically considered a starter, I have certainly seen plenty of people order multiple servings and enjoy them as a meal. No judgment! We have made literally thousands of them in my restaurant kitchens, and now I want to share my recipe for pork gyoza. The recipe yields dozens and freezes beautifully. They can be cooked right from the freezer, meaning you can have authentic pork gyoza in minutes, whenever you want! I can tell you from experience these make a great late night Netflix and chill snack…

Let’s Get Cooking!

First we will make the filling. This is a very simple, straightforward process. You will begin by removing the core from the cabbage, and cutting it into quarters. You will only need one quarter for the pork gyoza, so save the leftover cabbage for Asian Pear Pomegranate Salad.  Using the pulse button on your food processor, finely chop the cabbage. (Using the pulse button prevents the cabbage from being puréed into mush.) Put the chopped cabbage into a large bowl.

Mix it Up:

Next we add the sesame oil, garlic, ginger, pork, soy sauce, oyster sauce, chives, salt, and pepper. This is not the time to use lean meat. Use the highest fat percentage ground meat you can find- that fat is going to keep your pork gyoza nice and juicy. As for the chives, if I have them on hand I prefer to use Chinese chives. They have a sharper flavor, sturdier texture, and a longer shelf life. If you don’t have access to Chinese chives, the chives you find in most American grocery stores will work just fine. If I don’t have either on hand, I sub the dark green part of scallions, which are abundant and available year round.

Now you need to turn all these ingredients into a smooth filling. The best way to do this is to actually smack the filling against the bowl as you’re mixing it. You will need to mix and smack against the bowl for 2-3 minutes, until you can see that all of the ingredients have been thoroughly mixed into a nice tacky paste.

Next take a spoonful of the filling, and fry it in a pan and taste it to see if you want to add any more seasoning. Once you stuff your gyozas, it’s too late to adjust the seasoning. (This is a good trick to remember for any meat mix that you cannot taste raw, such as meatloaf. You definitely want to know that it tastes great before you start baking it.)

Stuff and Seal

Once you know your filling is absolutely delicious, it’s time to stuff and seal your gyozas. Having sealed so many gyozas in my lifetime, the muscle memory is so strong I can do this in my sleep. But if this is your first time, there is a bit of a learning curve. Don’t worry though, even misshapen potstickers are still delicious. Just call them “rustic” and serve with pride.

To start, whisk the egg with a teaspoon of water. You will use this mixture to brush on half the gyoza wrapper to help it seal shut. Place a tablespoon of the filling on your wrapper. Then hold it in one hand while pleating and sealing the dough with your other hand. It’s actually better to slightly overfill than under fill as you want to have a nice plump dumpling. However, the key is to stuff them with the same amount of filling, so you do not run the risk of having some potstickers overcooked and others raw.

A Perfect Project For Family and Friends

It can seem like a lot of work making homemade gyoza. This is why it’s typically a communal project. A group can make fast work of it while laughing and sharing some time together. Chinese families make potstickers for special occasions because the shape of the potstickers is reminiscent of old coins and symbolizes wealth. My Japanese family just did it when we had extra hands available. Whatever your reason, gather your tribe because no store bought bag of dumplings will ever compare!

This recipe makes about 70 gyoza. Set aside the ones you want to devour immediately.  Place the rest on a baking sheet, in a single layer with space around each one, and freeze. Once they are frozen solid, you can put them in a ziplock bag and store in the freezer. Cook them directly from the freezer and add a couple more minutes of cooking time; if you let them defrost, the moisture will turn them into a gooey mess.

Make the Dipping Sauce and Pan Fry the Gyoza:

Making the sauce is as easy as just stirring together all the ingredients.  If you have any leftover, it’s delicious poured on salads or as a sauce for simple fried items.

The last step it to pan fry the gyoza. This is the time when a nonstick or well seasoned pan really comes in handy. Heat the oil, and then carefully lower the gyoza into the pan in one layer. Don’t over crowd; we want them to fry and crisp, not steam! Cook for a couple minutes, and then check one to see if it’s browned on the bottom. If it is, add the water and cover the pan. Let it cook for about 5 minutes, to cook the filling through. Then remove the lid and give it a couple minutes more to let the bottoms get nice and crispy.

Serve immediately with the sauce. Be prepared for them to go quickly!

If you make our Pork Gyoza we want to know! Leave a comment, tag us in your pics (even of your ‘rustic’ ones) @funkyasiankitchen– show us the goods!

Pork Gyoza

★★★★★ 5 from 3 reviews

• Author: Funky Asian Kitchen

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Description

Authentic Japanese Gyoza and dipping sauce.

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Ingredients

Scale 1x2x3x

For the Gyoza:

• 2 tablespoons sesame oil
• 4 large garlic cloves minced
• 2 tablespoons minced ginger 
• 2 lbs of ground pork (not lean, you need the fat for a rich juicy texture)
• ¼ small green cabbage, cored and cut into a couple pieces
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• ½ bunch chives or scallions finely chopped
• ¼ teaspoon salt and ¼ teaspoon black pepper
• 1 package wonton or gyoza wheat wrappers
• 1 egg 
• ¼ cup oil for pan frying 

Potsticker Sauce:

• 2 garlic clove minced
• ½ inch piece of ginger peeled and minced
• ¼ cup rice wine vinegar
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil

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Instructions

Make the Sauce:

1. Mix all the sauce ingredients together.
2. Set aside until ready to use.

Make the Filling:

1. Using a food processor, pulse the cabbage until it is finely chopped. You should have about 2 cups. Scoop it out carefully into a large bowl. Add the sesame oil, garlic, ginger, pork, soy sauce, oyster sauce, chives, salt, and pepper. 
2. Mix the ingredients well, working the filling by smacking it against the bowl. You need to mix and smack until the pork is sticky and pasty, about 2-3 mins. Then cook a little of the filling in a small pan over medium heat and taste it. Adjust seasoning as needed. 

Stuff and Wrap:

1. In a small dish, whisk the egg with a fork to scramble it. Then, using the back of a teaspoon, brush half of the wrapper.
2. Place 1 tablespoon of filling in the middle of the wrapper and then holding the dumpling with your left hand (if you are right handed), pleat the dumplings by pushing the dough with your left index and middle fingers to create a fold. Then pull the fold with your right index finger, pinching gently to form a pleat. Seal the pleat by pinching it firmly with the right index finger and thumb.
3. Keep folding and sealing 6-7 times across the top of the dumpling until you have a row of beautiful pleats. It takes a little practice to make it work, but keep trying. All misshapen dumplings taste amazing too!
4. Use a baking tray to group the dumplings once you’ve shaped them. Make neat rows of dumplings and continue making dumplings until you are finished with the filling.

Pan Fry:

1. When you are ready to cook the dumplings, heat a non-stick or heavy seasoned pan over medium high heat. Add 1-2 tablespoons of oil and swirl it to coat the skillet. Add 6-10 dumplings in one layer depending on the size of your pan. They should not be touching. 
2. Cook them for about 2 mins (check and see if the bottoms are golden brown). Add ¼ cup of water, cover, and cook for 5 mins. Uncover and cook for another 1-2 to crisp up bottom again. (There should be no water left in the pan and the residual oil should be enough to keep the potstickers from sticking.) Repeat with remaining dumplings by cooking in batches. 

Serve immediately with dipping sauce.

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Notes

* You can freeze the dumplings if you are not planning on eating all of them. Arrange the dumplings on the tray so they are not touching one another. Freeze the dumplings for 6-8 hours until they are frozen solid. Bang the tray on the counter a couple of times to help loosen them. Transfer the dumplings into storage bags or air tight containers. You can cook the dumplings straight from the freezer. Do not defrost them or you will have a wet gooey mess. 

Nutrition

• Serving Size: 4 gyoza