• Sawa-San

Japanese Gyoza (dumplings)



View mum making Gyoza here - > https://youtu.be/bbnke9dIjLQ

Gyoza (Japanese dumplings)

Ingredients for 50 wrappings

50 gyoza wrappers

Fillings

300g pork mince

300g cabbage- remove the core and cut into very small pieces

80g garlic chives (Nira) or 3 pieces of spring onions- chop finely

2~3 cloves of garlic- grated

1 knob ginger juice- grated and squeeze the juice

Seasonings

2 Tbsp soy sauce

1 1/2 tsp salt

1 Tbsp Chinese cooking wine

1 Tbsp sesame oil

Five spice powder

For frying

2 Tbsp peanut oil or vegetable oil

100ml boiling water

1 tsp sesame oil

Dipping sauce

soy sauce, chili sauce, English mustard, vinegar

Method

1. Place pork mince in a large bowl, add all the seasonings, stir and combine well a spoon or by hand.

2. Add garlic chives, mix lightly, then add a handful cabbage at a time, mix well, add more and mix further until fully combined. Set aside.

3. Making the dumplings- Prepare a tray with corn flour on the surface.

4. Hold a gyoza wrapper in the palm of your hand, put 1 Tbs of filling onto the centre of the wrapper. Dip your index finger in some water and wet in a line around the edge of the wrapper. Fold the wrapper over the filling. Seal edges together by making small pleats on the top. Repeat with remaining wrappers.

Frying Gyoza

1. Heat a large frypan over high heat, then add 1 Tbsp of oil.

2. Once pan is smoking, turn heat to low\medium and arrange dumplings in a row nicely in the fry pan. Cook for around 2~3 minutes or until the bottom of the gyoza browns

3. Meanwhile, prepare 100cc hot water in a cup and the lid of the fry pan

4. Return the heat to high, add hot water over gyoza, cover with lid immediately. Cook for 3~4 minutes or until all the water evaporates. Open the lid and drizzle sesame oil.

5. Remove the gyoza from pan and Repeat the cooking process for remaining gyoza.

6 Place on a plate. Serve with rice and your choice of dipping sauce.

Note:

These Japanese Gyoza dumplings are very popular in Japan.

Using the method of both pan frying and steaming, gives the Gyoza a crispy bottom, tender soft tops and juicy inside.

You can also boil Gyoza to put into soup.

Left over Gyoza can be put in the freezer. When you use frozen Gyoza, don’t defrost and cook the same way, but may need a extra few minutes

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