Recipe: Tasty Gyoza

Recipe: Tasty Gyoza Delicious, fresh and tasty.

Gyoza. The ginger adds a great flavor. Overall the gyoza were very tasty. One thing I didn't quite understand was how much to cook the meat in the first step.

Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.

Heat oil in a heavy skillet over medium-high heat.

Gyoza are very versatile you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup.

You can have Gyoza using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Gyoza

1. You need 1 pack of gyoza wrappers.

2. You need of Per batch of gyoza, for frying:.

3. It’s 1 tbsp of neutral flavor oil (e.g. sunflower).

4. You need 1/4 cup of water.

5. You need 1 tsp of sesame oil.

6. It’s of For the filling:.

7. You need 340 g of ground pork.

8. It’s 3 leaves of cabbage.

9. Prepare 2 of scallions.

10. It’s 2 of shiitake mushrooms.

11. You need 1 clove of garlic, minced.

12. You need 2.5 cm of ginger, fresh, grated.

13. Prepare 1 tsp of sake.

14. It’s pinch of salt.

15. You need of freshly ground black pepper.

These dumplings also freeze well in zip-lock bags.

This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe.

Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes!

Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time.

Gyoza instructions

1. You can get gyoza wrappers at an Asian supermarket. They are usually sold frozen. Ideally you should thaw them overnight in the fridge, which prevents them from getting soggy. If youre in a rush, thaw them on the kitchen counter - this will take about 1-2 hours. Once you open the wrapper package, keep it covered by a moist towel at all times as they tend to dry out very quickly (which makes them much harder to handle and less tasty once cooked)..

2. Blanch the cabbage leaves in salt water for a minute, then transfer to a bowl of ice water for a few seconds. Dab dry with a paper towel. Cut off the core (the hard stem in the middle) of the cabbage leaves. Chop the leaves into very small pieces..

3. Finely chop the green onions and shiitake mushrooms. Combine the meat, cabbage, green onions and shiitake mushrooms in a large bowl. Add the minced garlic and grated ginger. Add the seasonings: sesame oil, soy sauce, sake, salt and pepper. Mix well and knead the mixture by hand until it gets paler and sticky..

4. Take a wrapper and place it in the palm of one hand. Add a small amount of filling into the center of the wrapper using a teaspoon. Dip one finger in a glass of water and draw a circle along the outer edge of the wrapper so that its wet all around (this will act as 'glue')..

5. Take a wrapper and place it in the palm of one hand. Add a small amount of filling into the center of the wrapper using a teaspoon. Dip one finger in a glass of water and draw a circle along the outer edge of the wrapper so that its wet all around (this will act as 'glue').

6. Fold the wrapper in half and pinch it just in the center with your fingers (without sealing the dumpling completely!). Using your thumb and index finger, start folding pleats, starting from the middle (see picture). Work yourself to one edge, then start in the middle again and work yourself to the other edge. Press each pleat to the back side of the wrapper with your fingers to seal the dumpling. Folded gyoza should be cooked or frozen right away as they can get soggy otherwise..

7. Heat oil in a non-stick frying pan over medium heat. Place the gyoza, flat side down, with a little bit of space in between each piece, into the pan. (In rows or in a circular shape). Cook until the bottom of the gyoza is golden brown (ca. 3 min). Add 1/4 Cup of water to the pan and immediately cover with a lid. Let the gyoza steam for 3 min or until most of the water has evaporated. Remove the lid and drizzle 1 tsp sesame oil along the pan. Cook uncovered until gyoza are crisp on the bottom..

8. Transfer to a plate and serve with the dipping sauce (= equal parts rice vinegar + soy sauce)..

9. To freeze the gyoza, transfer them on a tray lined with a baking sheet immediately after folding them. Leave space in between so they dont stick. Put the tray in the freezer. Once the gyoza are frozen, transfer to a freezer bag or Tupperware. When using them later on, DO NOT defrost: cook while frozen as described above and steam for additional 1-2 min..

Gyoza is a type of Japanese dumplings, with juicy meat filling inside of dumpling wrappers.

Originating from Chinese jiaozi dumplings, they have become a mainstay of Japanese recipes.

It's very popular in and outside of Japan.

Click here to watch on YouTube.

Pork -While the original Chinese dumplings use ground beef, pork, lamb, chicken, fish, and shrimp for fillings, classic gyoza usually consists of ground pork.