Gyoza – Japanese Style Dumplings-
This simple, easy to follow, short taking time -only more or less 30 minutes- , homemade recipe of Gyoza or Japanese dumplings will give you a soft, juicy and crunchy meal filled with ground pork and vegetables. It is very yummy that you want to have it again and again. Do try!!
A PIECE OF INFORMATION ABOUT GYOZA
Gyoza is very famous in Japan and many Japanese Restaurants around the world also serve Gyoza for an appetizer. In Japan, people have Gyoza with steamed rice on the bottom and steamed cabbage on top of Gyoza also some grilled chicken and then, The Gyoza is drizzled with Teriyaki Sauce. This combination completes the flavor of Gyoza.
WHAT DO YOU HAVE TO DO TO HAVE THE BEST GYOZA AT HOME?
First of all, for your information, Gyoza can be cooked in several ways like, pan frying, steaming, boiling, and deep frying. In this recipe you will find out how to pan fry and steam Gyoza.
And then, you need to have the Gyoza wrappers. Try to buy the good quality of Gyoza wrappers which are usually thicker than the other dumpling wrappers. There are usually two types of Gyoza wrappers. First, the oval-shaped wrappers and the others are the round-shaped wrappers. You can replace the Gyoza wrappers with Potstickers wrappers if you can’t find them at the stores.
If you are beginner, it is much better to buy the round-shaped wrappers to make easier for you to wrap the Gyoza. Like any other dumplings, Gyoza also needs to be wrapped well, so practice is all you need! The Gyoza wrappers which usually come in plastic package can be bought at Asian Food Stores or at regular food stores.
The next thing to do is to know how to wrap Gyoza. These following steps will help you on how to wrap the Gyoza.
First, the pork, chicken or vegetables filling is placed in the center of the wrapper. Secondly, some water is used around the outer edges of the wrapper and the wrapper is folded up into ½ moon shape. Finally, the wrapper opening is folded by using your fingers into pleat and it is sealed tightly.
After knowing how to wrap the Gyoza, you need to prepare the Gyoza sauce. Although you can enjoy Gyoza without any dipping sauce, it will be much better to have A Ponzu Dipping Sauce, a citrus soy sauce for a perfect taste of your homemade Gyoza.
You may use toasted sesame oil to make your dipping sauce have a nice smell and use some sliced ginger to have a strong taste. Anyway, if you want to make Gyoza long before you are going to pan fry and steam Gyoza, you can do that. Just put your Gyoza in a plastic bag and put Gyoza in the freezer and melt them at room temperature before you cook them later.
HOW MANY CALORIES PER SERVING ?
This Gyoza has only 262 per serving.
WHAT MEALS TO SERVE WITH GYOZA?
Some other meals, such as Chicken Teriyaki, California Roll, Garlic Butter Edamame, and Miso Soup can be served together with Gyoza for more complete Japanese dishes weekday lunch or weeknight dinner.
COURSE : APPETIZER
CUISINE : ASIAN (JAPANESE)
KEYWORD : GYOZA RECIPE
PREP TIME : 20 MINUTES
COOK TIME : 10 MINUTES
TOTAL TIME : 30 MINUTES
SERVINGS : 4 PEOPLE
CALORIES : 262 CALORIES
- 1 package of Gyoza wrappers
- Some oil for pan frying
- Some water for steming
FOR THE GYOZA FILLING :
- 8 oz of ground pork
- 1 peeled and grated, thumb size of ginger
- 2 oz of shredded and chopped into small pieces of cabbage
- 1 tablespoon of soy sauce
- ½ tablespoon of Japanese sake
- ½ tablespoon of cornstarch
- 1 clove of peeled and grated garlic
- ½ teaspoon of sesame oil
- 1 pinch of salt
- 1 tablespoon of chopped green part only of scallion
- 3 dashes of white pepper
FOR THE GYOZA DIPPING SAUCE :
- 4 tablespoons of Japanese Ponzu
- ½ teaspoon of sesame oil
- Prepare a bowl. All the ingredients in the Filling of Gyoza are mixed properly together in the bowl. You must make the Filling of Gyoza cohesively blended and sticky.
- Prepare a small bowl for the Gyoza dipping sauce. The Ponzu and sesame oil are put into the small dipping bowl to make the Gyoza Sauce. And then, they are stirred to mix properly.
- Prepare the Gyoza wrappers. Put one piece of Gyoza wrapper on a flat surface or on your palm. More or less 1 teaspoon of the Filling is spooned onto the middle of the wrapper. Your forefinger is dipped into the water prepared previously and the outer edges of the dumpling wrapper are moistened. The Gyoza is folded, pressed and sealed on the left end. Your forefinger and your thumb are used to make the pleats. If you are new to wrapping Gyoza, you may begin with 3-4 pleats. A well wrapped Gyoza should be a half moon shape.
- Prepare the cooking oil and a large frying pan. And then, the oil is heated up on the large frying pan over medium heat. The Gyoza are arranged and covered with the lid. The Gyoza is pan fried until the bottoms become golden brown and turn crunchy.
- More or less ¼ inch of water is added into the large frying pan and covered with the lid as soon as possible. After several minutes, all of the water will evaporate. For another 1-2 minutes, The Gyoza are kept on cooking to crunch up the bottoms.
The Gyoza is removed from the large frying pan. Now, Your Homemade Gyoza is ready. Quickly serve The Gyoza with the Gyoza Dipping Sauce.