Pan Seared Gyoza Recipes

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GYOZA (JAPANESE POTSTICKERS)



Gyoza (Japanese Potstickers) image

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

½ pound ground pork
½ head napa cabbage, shredded
1 egg
3 green onions, thinly sliced
1 (2 inch) piece fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sriracha sauce, or more to taste
1 small clove garlic, minced
¼ teaspoon sesame oil
30 gyoza wrappers, or as needed
1 tablespoon vegetable oil, or as needed
1 cup water
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 ½ teaspoons sesame oil
1 dash sriracha sauce, or to taste

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

PAN-SEARED GYOZA



Pan-Seared Gyoza image

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

1/2 cup soy sauce
2 tablespoons plus 2 teaspoons rice vinegar
1 to 2 teaspoons Japanese chile oil (rayu) or Chinese chile oil (optional), or to taste
1 pound green cabbage (about 1/2 medium head)
4 teaspoons kosher salt
3/4 pound ground pork
1 tablespoon plus 1 teaspoon minced ginger
1 tablespoon plus 1 teaspoon minced garlic
1 cup chopped garlic chives (nira) or regular chives
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
Cornstarch or potato starch, for sprinkling
60 gyoza wrappers (about 12 ounces)
Neutral oil (such as vegetable or canola oil), for frying

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.)

PORK GYOZA



Pork Gyoza image

Gyoza are pan-fried Japanese dumplings which make perfect starters or nibbles. Filled with a savory mixture of ground pork and Japanese flavors.

Provided by ChefJackie

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h8m

Yield 6

Number Of Ingredients 13

12 ounces ground pork
¼ head cabbage, shredded
1 egg
2 spring onions, sliced
1 tablespoon soy sauce
2 teaspoons sake
2 teaspoons mirin
2 teaspoons minced fresh ginger root
40 gyoza wrappers, or as needed
2 tablespoons vegetable oil
½ cup water
¼ cup rice wine vinegar
¼ cup soy sauce

Steps:

  • Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
  • Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
  • Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
  • Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 35.9 g, Cholesterol 68.7 mg, Fat 14.2 g, Fiber 2.4 g, Protein 17.8 g, SaturatedFat 4.1 g, Sodium 1105.7 mg, Sugar 2.6 g

RIE'S GYOZA RECIPE BY TASTY



Rie's Gyoza Recipe by Tasty image

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

1 lb ground pork
2 cups cabbage, finely chopped
1 cup nira chives, finely chopped
½ cup shiitake mushroom, finely chopped
1 clove garlic, grated
1 teaspoon ginger, grated
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sake
1 teaspoon salt
1 teaspoon black pepper
80 gyoza wrappers
1 tablespoon sesame oil
1 cup water
1 tablespoon flour
dipping sauce, optional
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon sesame oil
1 teaspoon mirin

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

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