Grace Helbig & Brooks Wheelan Make Gyoza: Something's Burning September 24, 2018 Bert invites Brooks Wheelan (Saturday Night Live) & YouTuber Grace Helbig to make Gyoza and gets questionably close to cutting himself. May have been "the greatest miracle to have ever happened". Recipe: GYOZA, SAKE BOMBS, AND DEEP FRIED GREEN TEA ICE CREAM PREPARE THE GYOZA FILLING 1. Finely shred the rest of the napa cabbage 2. Sprinkle cabbage with 2 teaspoons salt 3. Cut shrimp into small pieces 4. Mince 3 cloves garlic and 1 teaspoon ginger 5. Mince 5 green onions 6. Using cheesecloth, wring the liquid out of the cabbage 7. Combine in a large bowl with hands until: a. Cabbage b. Shrimp c. .5 pound ground pork d. Ginger, Garlic, Green Onion e. 2 teaspoons sugar FORM THE GYOZA 1. Set up a workstation: small bowls with water, paper towels, parchment-lined baking sheet, dumpling wrappers and filling 2. Place 2 teaspoons- 1 tablespoon filling in center of wrapper 3. Use fingertip to moisten edge of wrapper 4. Form dumpling and place on baking sheet COOK THE GYOZA 1. Heat vegetable oil in pan 2. Fry the gyoza flat side down until golden brown and blistered 3. Steam the gyoza: Add ½ cup water to the pan and cover, increase the heat. Steam for a few minutes 4. Refry them: Remove the lid and keep cooking until crisp again on bottom. PREPARE THE DEEP FRIED GREEN TEA ICE CREAM 1. Scoop 3 green tea ice cream balls, place on cookie sheet, and freeze 2. Heat 2 ½ inches vegetable oil in pot for frying 3. Put 3 cups panko breadcrumbs in a bowl 4. Crack 2 eggs into another bowl and mix in ½ teaspoon vanilla 5. Roll premade ice cream balls in the egg mixture and roll in the panko to coat 6. Return the balls to the freezer (grab the premade ones) 7. When oil reaches 400 degrees, deep fry the ice cream balls until golden brown (30 seconds) 8. Drain on paper towel then serve with chocolate sauce, whipped cream, and a cherrybert Original recipe from Serious Eats!