GYOZA
I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.
Provided by Mersi
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
- Preheat vegetable oil in a large skillet over medium high heat.
- Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
- In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
- In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 18.5 g, Cholesterol 37.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 546.3 mg, Sugar 1 g
JEANNIE'S GYOZA
In our family, we make a meal out of gyoza about once a week. Just take them from the freezer and pop them into a frying pan, steam some rice, and your meal is ready. I make up a big batch and freeze them, and you may adjust the recipe size according to what you have on hand. Be prepared for those accounting fights about who gets the last gyoza. Mmmm! Enjoy with rice on the side sprinkled with some ground sesame seeds.
Provided by JKW
Categories Dumplings
Time 1h50m
Yield 12
Number Of Ingredients 20
Steps:
- Cook pork in a skillet over medium heat, breaking up the meat with a wooden spoon, until no longer pink in the center, 8 to 10 minutes. Drain excess grease and transfer to a bowl.
- Heat 1 tablespoon vegetable oil in the same skillet. Add onions; cook and stir until slightly softened and translucent, about 5 minutes. Season with salt. Add carrots; cook and stir until softened, 6 to 8 minutes. Add to the cooked pork.
- Cook cabbage in the same skillet over medium-high heat, adding the pork-carrot mixture in gradually, until wilted, 6 to 8 minutes. Stir in vinegar, ginger, grape jelly, teriyaki sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and sesame oil. Cook and stir gyoza filling until flavors combine, about 3 minutes.
- Combine 1 tablespoon water and cornstarch in a small bowl. Add to the gyoza filling. Cook and stir until thickened, 3 to 5 minutes. Let cool, at least 20 minutes.
- Place a dab of filling in the center of a dumpling wrapper. Fold over to form a semicircle and seal the circle edge with water; press firmly. Place gyoza on a baking sheet. Repeat with the remaining filling and wrappers.
- Combine 1/2 cup water, rice wine vinegar, 1 1/2 teaspoons soy sauce, and 1 1/2 teaspoons oysters sauce in a bowl to make sauce.
- Heat 1 tablespoon oil in a skillet over medium heat. Add gyoza in batches; cook until browned, 4 to 5 minutes. Add some of the sauce. Cook, covered, until liquid is absorbed, about 5 minutes. Repeat with remaining gyoza and sauce.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 53.7 g, Cholesterol 55.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 21.9 g, SaturatedFat 4.7 g, Sodium 736.2 mg, Sugar 6.5 g
PORK GYOZA
Steps:
- In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a fork and season with salt. Add egg white to bind mixture together. Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat. In large skillet heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add water. Cover pan and steam over medium heat for 8 - 10 minutes, until dumplings are cooked through. Serve with soy sauce for dipping.
AUTHENTIC JAPANESE GYOZA
This is a gyoza recipe we got from Japan. It is the best I've had since moving back to the States. Don't be afraid to get your hands dirty!
Provided by katheros
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Shred cabbage and cut nira (green onions) fine.
- Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand.
- Put 1 tablespoons of mixture on a gyoza wrapper. Wet the edge of wrapper with water using your finger. Pinch edges firmly and crip togther to seal.
- Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat.
- When bottom of goyza become slightly brown, add 1/4 cup of water.
- Cover, cook for a couple minutes.
- Serve with your favorite gyoza sauce.
Nutrition Facts : Calories 285, Fat 19.2, SaturatedFat 6.3, Cholesterol 71.2, Sodium 1151.2, Carbohydrate 5.2, Fiber 1.7, Sugar 2.2, Protein 21.6
RIE'S GYOZA RECIPE BY TASTY
Here's what you need: ground pork, cabbage, nira chives, shiitake mushroom, garlic, ginger, soy sauce, sesame oil, sake, salt, black pepper, gyoza wrappers, sesame oil, water, flour, dipping sauce, soy sauce, rice vinegar, sesame oil, mirin
Provided by Rie McClenny
Categories Sides
Yield 80 gyozas
Number Of Ingredients 20
Steps:
- In a large bowl, combine the ground pork, cabbage, nira chives, shiitake, garlic, ginger, soy sauce, sesame oil, sake, salt, and black pepper. Mix well with your hands.
- Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
- In a large nonstick frying pan, heat the sesame oil over medium heat. Add the 20-22 dumplings in a circle. Fry for 1-3 minutes.
- Combine the flour and the water in a small bowl or measuring cup. Pour into the pan and cover. Steam the dumplings until the water is mostly evapolated, 7-8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
- Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Cook the remaining dumplings.
- Serve with dipping sauce.
- Enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 62 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, Sugar 0 grams
VEGETABLE GYOZA
These are a delicious light lunch or a starter if you are making Asian food for guests.
Provided by ELFoodieLife
Time 30m
Yield Makes 18 Gyoza
Number Of Ingredients 10
Steps:
- First, start by making your dough. In a bowl, combine the flour with water and mix using a fork. Once it comes together, dust your work surface with flour. Now knead the dough until well combined, adding flour so it isn't sticky. This should take around 6/7 minutes. Roll the dough into a ball and set aside in a bowl covered with cling film.
- Now, chop and grate your vegetables. Add 1tsp oil into a pan and add the cabbage, carrot, mushrooms and ginger. Cook for 5 minutes on a low/medium heat. Once it looks cooked, add the soy sauce and sesame seeds ad stir. Now cook until the liquid has evaporated. Leave aside to cool
- Back to the dough. Place on your floured work surface and roll into a long sausage shape. Now cut into 18 individual portions. Put some water in a small bowl next to the dough, you will need this soon.
- Flour the surface well and add one piece of dough. Now roll out into a circle as thin as you can. Take the dough in your hand and spoon a small amount of the filling into the centre. Now for the water, wet the tip of a finger and dab it around one half of the edge. Then fold the other half over and pinch the edges together, you should end up with a semi circle shape. Place bottom down on the work surface to make a flat bottom, this will make a good base when frying.
- Heat a frying pan on a medium heat, make sure you have a lid that fits the pan. Add 1tsp of oil to the frying pan and then place the gyoza in one at a time to the pan. Cook for 1-2 minutes until the base is nice and brown. Now, add some water to the frying pan and cover with the lid immediately. Steam for 3-4 minutes. Serve with some dipping sauce. I love sweet chilli sauce with these!
GYOZA
Learn to make these authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide
Provided by Yuki Gomi
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 50m
Yield 26 gyoza
Number Of Ingredients 19
Steps:
- Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand).
- Add the water chestnuts and pulse to chop, but not too finely - these will add a nice crunchy texture. Add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt, and whizz again.
- Tip the ingredients into a bowl and add the minced pork or chicken. Mix by hand until well combined. Chill until ready to use.
- Have a pot of water to hand. Sprinkle the cornflour onto a plate. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.
- Dip your finger in the water and wipe around the edge of the skin - this will moisten it and help the edges stick together.
- Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Put each gyoza onto the plate dusted with cornflour. Can be covered with cling film and chilled for up to 8 hrs.
- Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush off any excess cornflour from the bases of the dumplings. Fry the gyoza on one side only - don't turn them over, you just want one crispy side. They should be golden brown after about 2 mins.
- Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.
- Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls. You can serve with both or just one dipping sauce.
Nutrition Facts : Calories 197 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.4 milligram of sodium
PAN-SEARED GYOZA
Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. Throughout Japan, you can find gyoza steamed, pan-fried and deep-fried, and in recent years, lattice-edged dumplings have become popular. Made by pouring a slurry of flour and water into the pan with the dumplings, the water evaporates and the batter creates a crisp, lacy net. This pan-fried version is adapted from "The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider," a collection of Japanese recipes from the chef Ivan Orkin, an owner of two ramen shops in New York. (Instructions for creating a lattice are below the recipe.)
Provided by Kiera Wright-Ruiz
Categories dinner, lunch, dumplings, appetizer, main course
Time 2h
Yield 60 gyoza (4 to 6 servings)
Number Of Ingredients 14
Steps:
- Prepare the gyoza dipping sauce: In a small bowl, whisk together the soy sauce and rice vinegar, plus chile oil, if using. Set aside (makes a generous 1/2 cup).
- Finely chop the cabbage or process it in a food processor into confetti-size bits, then transfer it to a sieve set over a large bowl. Toss with 2 teaspoons of the salt and let sit for 20 minutes in the sink. Gently press the cabbage to squeeze out as much water as you can.
- Combine the drained cabbage, pork, ginger, garlic, chives, soy sauce, sesame oil and the remaining 2 teaspoons salt in a large bowl and mix thoroughly just until everything is evenly distributed. (Don't overdo it: Too much handling and the fat in the pork will begin to melt.)
- Here's where you want to employ some extra hands to help you: Fill a small bowl with water. Sprinkle a rimmed sheet pan or two with cornstarch or potato starch to prevent the finished gyoza from sticking. For each gyoza, place a wrapper in the palm of your hand and spoon about 1 1/2 teaspoons of the filling into the center. Use the back of the spoon to smoosh it lightly (it should fill about half the wrapper). You don't want the filling to run to the edges, but you also don't want it sitting in a fat clump in the middle. Dip your finger into the water and run it along the perimeter of one half of the wrapper. Now fold the wet edge of the wrapper over to meet the dry edge. Crimp the edges together at one corner, then proceed around the dumpling, using your finger to push the dough into little pleats on one side and pressing them against the other side to seal it. (If you need more guidance, there are hundreds of gyoza-folding videos online.) Place the gyoza on the sheet pan as you finish them. If your gyoza seem to be sticking to one another, sprinkle each layer of gyozas with potato or cornstarch.
- To pan-fry the gyoza, you will need a lidded 10-inch nonstick pan or a well-seasoned carbon steel pan. (You could also use whatever skillet you have, but increase the oil and keep a close eye on the gyoza.) Heat 1 tablespoon neutral oil in the pan over medium heat. When hot, add 10 to 15 gyoza, flat-side down, and cook until browned on the bottoms, 2 to 3 minutes. Add enough water to come just under a quarter of the way up the gyoza (about 1/2 cup, depending on how many gyoza you have in the pan), cover, and let the water cook away until the pan is dry and the gyoza wrappers have softened completely, 3 to 4 minutes. Remove the lid, increase the heat to medium-high, and let the gyoza crisp up on the bottoms for another minute or two, depending on how crisp you like them. Serve immediately with the dipping sauce and additional chile oil. Wipe the pan clean and cook the remaining gyoza. (Alternately, uncooked gyoza can be frozen on a baking sheet in a single layer until firm and then stored in resealable plastic bags for a couple months. To cook frozen gyoza, add a second batch of water in step 4 after the first batch evaporates.)
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- 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.
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