Binging with Babish: Pizza Gyoza from Teenage Mutant Ninja Turtles

(tense music) (everyone eating loudly) - Wow! - Bliss! - It's like I have a one-way ticket to Flavorville! - This is also very good, you know? (everyone eating loudly) - Hey, what's up guys? Welcome back to Binging with Babish, where this week we're taking a look at

gyoza

pizza

from the 2012 version of the Teenage Mutant Ninja Turtles animated series. The first thing we need to do is figure out how to put some

pizza

flavors inside these

gyoza

wrappers. I'm thinking of a tasty mix of about six ounces of whole pepperoni that I cut into one-inch pieces and process in a food processor until they look like little pieces of pepperoni, and then I'll add eight ounces of whole pepperoni. -Low-fat mozzarella, along with about half a teaspoon of oregano and a small handful of fresh basil leaves.

Next, we will mix this mixture until it forms a rough paste with large pieces of mozzarella still visible. It should form clumps when lightly pressed and have a pleasant taste when put in your mouth. So there's our gyoza filling, now we just have to deal with making gyoza. If you want to see a more complete tutorial on how to make gyoza wrappers and fold them, click the link in the top right corner right now. But generally speaking, we take about a tablespoon of filling, place it in the center of a wrapper, wet one side with water, and fold it decoratively to form a gyoza.

As you can see, these aren't perfect, but I'm not here to reinforce unrealistic gyoza standards. The last thing missing from our gyoza pizza equation is a dipping sauce. So, in a small saucepan, I combine a 28-ounce can of whole San Marzano tomatoes that I pureed, a couple of sprigs of fresh basil, a couple of cloves of garlic, kosher salt, and freshly ground black pepper to taste. and a teaspoon of dried oregano. Bring them all to a simmer, let it cook for maybe 20 minutes until the flavors have mellowed a bit and thickened, set it aside and keep it warm while we prepare our dumplings.

A couple of tablespoons of oil and a large non-stick or carbon steel frying pan. Get it piping hot, place it in our little dumpers, let them sit there for a minute or two until they have a nice brown crust, pour about half a cup of water on top, cover them and let them steam until the wrappers are soft and the fillings are heated through. completely, between three and five minutes, depending, I don't know, on things. Let the water evaporate completely and these guys should rise from the pan. Inspect their bases to make sure they are polished and just like that, it's time to serve.

I don't know why I use my hands to serve them instead of chopsticks. Hindsight is 20/20. Pour some sauce into a bowl and there you have it, gyoza pizza, as easy to make as it is good to eat. That is, a lot and a lot. A little crunch on the bottom is great and much needed when you have all these chewy cheese components, but I'm wondering if we can't incorporate more of that crispy pizza, not to mention flatness, so think our answer is in a brisket. gyoza. Basically, we are preparing our gyoza in exactly the same way, but when it comes time to add our steaming liquid, we use a mixture of half a cup of water lightly beaten with a teaspoon of cornstarch and half a teaspoon of everything. -Use flour.

With this ghostly concoction we will make a sticky, starchy net that will cover the crispy bases of our gyoza. Once we've let them steam for two or three minutes, it's time to let the excess moisture evaporate, about two more minutes, allowing the delicate lace remnants to brown and brown. We will then invert this type on a plate to obtain a crispier and more beautiful presentation. And then this gave me the idea to basically treat the gyoza skirt like a pizza, but the holes in my first iteration were too big and looked like a mat. So here comes a steaming liquid with double the flour and cornstarch, which I hope will reward us with a heartier brisket.

And at first it looked a little creepy and ectoplasmic, but in the end it resulted in the skirt with smaller holes. Rather transparent than mesh. I know you knew a clothing analogy was coming. It just took me a while to get there. Anyway, now that we have our nice flat brisket, we're going to beef it up with a little bit of Parmesan cheese, spread it with a little bit of our tomato sauce, spread it nice and evenly using an offset spatula, load this guy up with shredded meat. low moisture mozzarella cheese and of course peps roni.

I have this on an oven safe dish that I'm going to place... in the oven. 400 degrees Fahrenheit for about five minutes, until all the cheese is melted and it's not ideal looking, but it's the closest thing to a real gyoza pizza. But how does it know? And the answer is, well, drippy. Quite oily, quite cheesy, still surprisingly crunchy, a little spicy from the pepperoni, with a nice thin, chewy coating. I'd like to imagine I was channeling Mikey. This seems like something he would have dreamed of. In addition to touching the plate still very, very hot. And here's the part where Raph makes fun of me and Splinter gives me a

ninja

life lesson. (soft music)