Gyoza

April 22, 2019
Mains
Family Verdict:
10
/10

Well this is something I nevr thought I would cook.. I have eaten these before in many places - Japanese railway station counter-top restaurants, Wagamamas and found them delicious. But never some thing I aspired to cook.

However the Eldest is back for Easter and studying hard, so I asked her what she would like for supper - and amongst other things (ying-yang pork, Mr Peng's French Chips which I cooked another day) she asked for Gyoza. Now to me these aren't really a main meal so I did them along with a main dish as a kind of appetiser which worked well. You need about 5 or 6 per person.

I must confess to being sceptical about how these would turn out. Originally I was going to make the skins, but I was driving passed our local Chinese Supermarket and found they had frozen ones which I used, and which made this dish a far more practical proposition. If I had had to make the skins as well I think I would have lost steam well before I giot near the finished article. You can do it, and I found instructions on the same site that I found this Gyoza recipe. And I provide a link to it in the method because she has some good pictures of the assembly method, which can be tricky to grasp initially, but is really quite simple.

Following the recipe, I again deviated because I could not find minced Pork or Chicken, but instead used minced turkey thigh which I could find (!). This did not affect the result at all, which was delicious, and was to me every bit as tasty and satisfying as ones I had eaten elsewhere. I made a dipping sauce to go with them which I think really enhanced the flavours. A real result, so thanks Eldest!

Gyoza
Ingredients
  • 1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe)
  • 1 Tbsp neutral flavour oil (vegetable, canola, etc) (for frying each batch of gyoza)
  • ¼ cup water (for frying each batch of gyoza)
  • 1 tsp sesame oil (for frying each batch of gyoza)

Filling:

  • ¾ lb ground pork (¾ lb = 340 g)
  • 2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)
  • 2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
  • 2 shiitake mushrooms ( I left these out as I didn't have any mushrooms)
  • 1 clove garlic (minced)
  • 1 inch ginger (1" = 2.5 cm) (fresh, grated)

Seasonings:

  • 1 tsp sake ( I substituted Shaoshing rice wine)
  • 1 tsp sesame oil
  • 1 tsp light soy sauce
  • ¼ tsp sea salt
  • Freshly ground black pepper

Dipping Sauce:

  • 1 Tbsp rice vinegar
  • 1 Tbsp light soy sauce
  • ⅛ tsp la-yu (Japanese chili oil) (I substituted shriracha cos that is what i had)


Method
  • (Optional) As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. You can blanch or microwave them for a minute or two. You can also sprinkle salt to dehydrate the cabbage and squeeze the water out. Or you can skip the entire process all together. I used soe stir fired cabbage I had left over form Sunday lunch and finely diced it)
  • Remove the core of the cabbage leaves and cut into very small pieces (See Notes).
  • Cut green onions and shiitake mushrooms into small pieces.
  • Combine the ground meat, cabbage, green onion, and shiitake mushrooms in a large bowl.
  • Add minced garlic and grated ginger to the bowl.
  • Add the seasonings (1 tsp sesame oil, 1 tsp soy sauce, ¼ tsp kosher salt, 1 tsp sake, and freshly ground black pepper).
  • Mix well and knead the mixture with hand until it becomes pale in colour and sticky.
  • Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer 1/4” of the wrapper with your wet finger until it’s wet all around.
  • Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!). Using your thumb and index finger, start making a pleat about once every ¼“ on the top part of the wrapper from the center toward the right. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger. Make 3-4 pleats.
  • Gyoza 8
  • Continue with the left side of the gyoza. Start making a pleat from the center to the left.
  • Gyoza 9

    As you can see from my picture in the main body of this post, mine did not end up looking too much like this, but had a pleasant cornish patie kind of rippling sealed edge to them, which seemed to work fine.

    Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).

  • Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
  • Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
  • Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan.
  • Cook uncovered until the gyoza is nice and crisp on the bottom.
  • Transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together.
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