Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.
gyoza are a borrowed food that the Japanese adapted from the Chinese original, modifying them slightly over the years. And just as with ramen, one of the big differences is that Japanese gyoza tend to be much more garlicky than their Chinese counterparts.* They also tend to have thinner skins and a higher proportion of vegetables to pork.
This Japanese Gyoza Dumplings is traditional, authentic dish. It is Juicy on the inside, a golden brown and crispy base, these are made in a skillet all time favourite Japanese dishes.
2 garlic cloves
1 spring onion
2cm ginger (optional)
30 gyoza skins
150g minced pork meat
1 tsp sesame oil
1 tsp soy sauce
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp la-yu chilli oil
How To Prepare
Begin by boiling a few cabbage leaves in water until they are soft, then drain them well and slice up into small pieces. Finely slice the garlic, the spring onions and the ginger.
Add your sliced vegetables and the minced pork meat to a bowl, then mix well with the sesame oil and the soy sauce. Try to use an equal amount of pork as your combined vegetables. Put to one side for a short while to marinate and allow the flavours to infuse.
Now we can start making the actual gyoza. With a gyoza skin in the palm of one hand, spoon a small amount of the mix into the centre of the skin. No need to overfill here, simply add an amount approximate to a teaspoon’s worth. Dip your finger in some water and moisten the edge of the skin to make it easy to seal.
Fold the filled gyoza skin in half and pinch at the top to seal it. Now start folding over the skin on the side facing you and pleating it together to achieve an effect like a folding fan when it is open. The goal is to achieve a sealed wrap which has the pleated texture on one side, but is flat on the reverse side.
When you have made as many as you need, heat up a little cooking oil in a pan and gently place the gyoza in it with the flat side facing down. Cook on a high heat until the bottom of the gyoza become crispy and golden.
To finish cooking the gyoza, add a small cup of water to the pan so that the gyoza are half submerged. Place a lid on top of the pan and leave the heat on medium-high.
Allow the gyoza to steam until the water has evaporated, then leave them cooking on the bottom a little longer to make sure that they become crispy and delicious.
Serve the gyoza on a plate with the crispy side facing up and use a combination of soy sauce, rice vinegar and La-Yu Chilli Oil to make a dipping sauce. Alternatively, you can skip this and use a ready made gyoza sauce. By Japan centre.
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