JAPANESE GYOZA (DUMPLINGS)
Steps:
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
- Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
- Use your hands to mix the Filling.
- Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
Nutrition Facts : ServingSize 28 g, Calories 72 kcal
JAPANESE GYOZA DUMPLINGS
Japanese gyoza are like Chinese dumplings and potstickers but use thinner skins and finely ground meat. Gyoza are a more delicate than the usual potsticker.
Provided by Sarah
Categories Appetizers and Snacks
Time 1h15m
Number Of Ingredients 16
Steps:
- Begin by blanching the napa cabbage in boiling water for 30 seconds. Drain the cabbage in a colander and rinse with cold water. Squeeze any excess water from the cabbage with your hands.
- To the food processor, add the blanched cabbage, ground pork, smashed garlic, ginger, scallion, 2 tablespoons vegetable oil, sesame oil, soy sauce, sugar, salt and pepper. Pulse the mixture in the food processor until the filling is well-combined.
- Prepare sheet pans or cookie sheets lined with plastic wrap or parchment paper. To assemble the gyoza, place about 2 teaspoons of filling in the middle of each wrapper, and use your finger dipped in a small bowl of fresh water to moisten the outer edges of the wrapper. You could simply fold them in half, or you can pleat them as you see in the photos. Make sure they are well-sealed.
- Heat a tablespoon of cooking oil in a nonstick or cast iron skillet over medium high heat. Place the gyoza in the pan and fry until the bottom of the gyoza become crispy and golden, about 2-3 minutes.
- When the gyoza have fried, add 1 tablespoon of water to the hot pan and immediately cover the pan to steam the dumplings. Let the gyoza to steam until the water has evaporated (about 2 minutes), remove the cover, and continue cooking until the bottoms of the gyoza get crispy again.
- Prepare your dipping sauce by combining all the sauce ingredients in a small bowl, and serve alongside the crispy gyoza!
Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Protein 9 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 615 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GYOZA (JAPANESE DUMPLINGS)
Provided by Sachie Nomura
Categories Mushroom Appetizer Kid-Friendly Lunch Meat Deep-Fry Cabbage Pastry Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Small Plates
Yield 50 dumplings
Number Of Ingredients 15
Steps:
- Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
- With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
- Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
- Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
- Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
- Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.
GYOZA DUMPLINGS RECIPE BY TASTY
Here's what you need: minced pork, sake, salt, sugar, garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, chinese chive, gyoza skin, water, potato starch, sesame oil, soy sauce, vinegar, chili oil, gyoza sauce
Provided by Spencer Kombol
Categories Sides
Yield 30 dumplings
Number Of Ingredients 19
Steps:
- Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
- Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
- Scoop a spoonful of filling onto the middle of the gyoza skin.
- Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
- Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
- When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
- Take off the lid, put more sesame oil and cook over low heat.
- Cover a pan with a plate, turn over a pan.
- Enjoy!
Nutrition Facts : Calories 93 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
GYOZA (JAPANESE POTSTICKERS)
Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.
Provided by ehagood10
Categories Main Dish Recipes Dumpling Recipes
Time 54m
Yield 6
Number Of Ingredients 16
Steps:
- Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
- Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
- Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
- Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 26.2 g, Cholesterol 59 mg, Fat 10.6 g, Fiber 1.5 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 763.8 mg, Sugar 0.9 g
More about "gyoza japanese dumplings recipes"
GYOZA RECIPE 餃子(ぎょうざ) • JUST ONE COOKBOOK
From justonecookbook.com
4.6/5 (386)Calories 38 per servingCategory Appetizer
- Gather all the ingredients. Tip: After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they won't dry out.
- Optional step: 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 altogether.
- 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 ¼” 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!).
GYOZA RECIPE (JAPANESE DUMPLINGS) - MOMSDISH
From momsdish.com
GYOZA (JAPANESE DUMPLINGS) RECIPE - BBC FOOD
From bbc.co.uk
PORK GYOZA (JAPANESE POTSTICKERS) RECIPE - THE SPRUCE …
From thespruceeats.com
PORK GYOZA - JAPANESE DUMPLINGS RECIPE | WANDERCOOKS
From wandercooks.com
EASY PORK AND CABBAGE GYOZA (JAPANESE DUMPLINGS)
From mochimommy.com
JAPANESE GYOZA DUMPLINGS RECIPE | FUSED BY FIONA
From fusedbyfionauyema.com
RECIPE FOR SHRIMP GYOZA (JAPANESE POTSTICKERS) - THE …
From thespruceeats.com
CHICKEN GYOZA: DELICIOUS JAPANESE DUMPLINGS - CARDAMOM …
From cardamommagazine.com
GYOZAS OR JAPANESE DUMPLINGS - HURRY RECIPES
From hurryrecipes.com
GYOZA (JAPANESE PAN-FRIED DUMPLINGS) - A YELLOW BOWL
From ayellowbowl.com
GYOZA DUMPLINGS - JAPANESE FOOD - NHK WORLD
From nhk.or.jp
GYOZA (JAPANESE DUMPLING) - KUALI
From kuali.com
PORK GYOZA RECIPE (JAPANESE DUMPLINGS) - SUGAR SALT MAGIC
From sugarsaltmagic.com
HOMEMADE JAPANESE GYOZA - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
GYOZA DUMPLINGS RECIPE - JAPAN CENTRE
From japancentre.com
GYOZA - HOW TO MAKE THIS SUPER TASTY JAPANESE DUMPLINGS! | MY …
From mychefrecipe.com
GYOZA (DELICIOUS JAPANESE DUMPLINGS) - TINI'S KITCHEN
From tiniskitchen.com
GYOZA RECIPE: HOW TO MAKE JAPANESE DUMPLINGS
From masterclass.com
JAPANESE GYOZA (DUMPLINGS) - TRYCHINESEGOODIES.COM
From trychinesegoodies.com
GYOZA (JAPANESE DUMPLINGS) - RECIPES | FOOBY.CH
From fooby.ch
GYOZA (JAPANESE DUMPLINGS) - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
GYOZA (JAPANESE DUMPLINGS) - FELICEMADETHIS
From felicemadethis.com
GYOZA (JUICY AND CRISPY DUMPLINGS!) - RASA MALAYSIA
From rasamalaysia.com
GYOZAS, JAPANESE DUMPLINGS | JAPAN EXPERIENCE
From japan-experience.com
CRISPY PORK GYOZA (JAPANESE PAN FRIED DUMPLINGS) - SUDACHI RECIPES
From sudachirecipes.com
GYOZA SOUP (JAPANESE DUMPLING SOUP) – BEAT THE BUDGET
From beatthebudget.com
JAPANSE GYOZA DUMPLINGS - COOK WITH PRINCESS
From cookwithprincess.com
STUPID-EASY RECIPE FOR GYOZA (JAPANESE DUMPLINGS) (#1 TOP …
From food.amerikanki.com
GYOZA JAPANS DELICIOUS PAN FRIED DUMPLINGS - TANKENJAPAN.COM
From tankenjapan.com
RECIPE OF SPEEDY GYOZA (JAPANESE PAN-FRIED DUMPLINGS)
From iderecipe.com
GYOZA (JAPANESE DUMPLINGS) | SMALL TOWN WOMAN
From smalltownwoman.com
STEP-BY-STEP INFORMATION TO MAKE FAST GYOZA (JAPANESE DUMPLINGS)
From iderecipe.com
HEALTHY DUMPLINGS – JAPANESE GYOZA RECIPE (LOW CARB) EYES AND …
From eyesandhour.com
HAMAMATSU GYOZA, JAPAN’S BEST DUMPLINGS WITH RECIPE - VOYAPON
From voyapon.com
GYOZA (JAPANESE-STYLE DUMPLINGS) – ADAMLIAW.COM
From adamliaw.com
BEST VEGETABLE GYOZA RECIPE (VEGAN/VEGETARIAN JAPANESE …
From norecipes.com
JAPANESE DUMPLINGS (GYOZA) | FOODLAND ONTARIO
From ontario.ca
JAPANESE GYOZA (PAN-FRIED DUMPLING) - OKAWARI SHITENE COOKING
From okawarishitenecooking.com
THE BEST JAPANESE PORK AND CABBAGE DUMPLINGS (GYOZA) RECIPE
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love