PORK GYOZA
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
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
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
SPICY PORK GYOZA
This recipe is definitely a dish you have to make and seriously don't be intimidated by the crimping... it's easier than you think! VIDEO https://www.youtube.com/watch?v=Vtkw98wGp4A
Provided by CLUBFOODY
Categories Asian
Time 31m
Yield 30 gyoza
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
- Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone.
- In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes.
- Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.
Nutrition Facts : Calories 55.8, Fat 2.9, SaturatedFat 0.7, Cholesterol 6.2, Sodium 78.8, Carbohydrate 5.1, Fiber 0.3, Sugar 0.2, Protein 2.2
PORK AND SHRIMP GYOZA
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a food processor, add the shrimp, pork, soy sauce, sesame oil, cornstarch, salt, pepper, garlic, egg whites, ginger, green onions and lemon juice. Process until partly smooth but not completely pureed (it should have a little texture).
- Hold a wonton wrapper in your hand. Dip a tablespoon measure in cold water and then scoop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Lightly moisten the edge of the wrapper with some water and fold over to form a half moon. Holding the edge in your hands, crimp and pinch around wrapper to create a fluted edge. Flatten the bottom so that the edge is facing upwards. Repeat for the remaining filling and wrappers.
- Heat a saute pan over medium-high heat and add the peanut oil. Add the gyoza flat-side down to the pan, and cook until toasted, 2 to 3 minutes. Remove the pan from the heat and add 1/4 cup water. Return the pan to the heat and cover with a lid. Remove the lid and cook until the water evaporates and the gyoza are golden brown and crispy. Serve hot with soy sauce for dipping.
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.
GYOZA
The funny thing about gyoza is that I never cooked them-until I moved to America. Back home I always went out for these extremely popular, garlic-infused pan-fried dumplings, which have a special place in the hearts of Japanese. When I arrived in America, gyoza was one of the comfort foods I missed the most, so I started cooking them at home. That's when I realized how easy it is to prepare perfect gyoza: they simply need a fragrant, juicy, flavor-packed filling; crispy skin on the bottom and silky skin on top; and a spicy dipping sauce. Now my kids and I love to make homemade gyoza together. This recipe is the classic pork-filled version that I grew up with. Keep in mind that you can conveniently freeze uncooked gyoza for up to a month. To prepare, follow the fry-steam technique below with the frozen dumplings-no need to defrost. Just extend the cooking time by 3 minutes. Note: You can also prepare this dish without pork belly. Just substitute more ground pork (1 pound total). But I love using pork belly here because it adds so much flavor and richness to the gyoza.
Yield makes 40 to 44 pieces, serves 8
Number Of Ingredients 28
Steps:
- Grind the pork belly using a meat grinder if you have one, or chop well with a chef's knife (do not use a food processor, which will turn the meat into a paste). Combine in a large bowl with the ground pork and refrigerate.
- To make the sprouts, combine the mustard powder, water, soy sauce, vinegar, and sugar in a bowl, mix well, and set aside.
- In a pot over high heat, bring 4 cups water and the salt to a boil. Add the bean sprouts. Remove from the heat when the water returns to a boil and the sprouts have floated to the surface. Drain through a fine-mesh strainer and combine with the mustard sauce. Set aside.
- To make the dipping sauce, whisk together all the ingredients until the sugar dissolves. Refrigerate until ready to serve.
- To make the filling, remove the stems from the cabbage leaves a by cutting a long V shape along the sides of the stems and discard. Arrange the leaves in a pile and cut into thirds lengthwise, then turn horizontally and cut into 1/8-inch-thick pieces. Mix well with 1/2 teaspoon of the kosher salt in a mixing bowl and let sit at room temperature for 20 minutes (the salt will draw out the excess moisture in the cabbage).
- Meanwhile, lay a piece of plastic wrap on the counter and grate the peeled ginger over it. Pull up the sides of the plastic around the pile of ginger to create a small packet. Poke a small hole in the bottom of the packet with the tip of a knife and gently squeeze over a clean bowl to gather the ginger juices; continue squeezing until you have extracted 1 tablespoon of liquid. Mix with the chicken stock, sake, soy sauce, and sesame oil. Set aside.
- Use a clean towel to wrap one-third of the cabbage and squeeze over the sink to drain, then place the cabbage on a cutting board. Repeat with the remaining cabbage. Roughly chop the drained cabbage and combine with the garlic chives, scallions, and grated garlic in a bowl.
- Remove the pork from the refrigerator and mix well by hand until sticky, being careful to work quickly so the pork doesn't become warm. Slowly mix in the seasoned chicken stock. Once it is well combined, mix in the cabbage, sugar, the remaining 3/4 teaspoon salt, and the pepper.
- To assemble, lay a gyoza skin on the counter. Place 1 scant tablespoon of the filling in the center. Using your index finger, run a thin layer of water along half of the inner rim and press both sides together to create a tight seal, forming the shape of a half circle. Make four tucks along the edge of the dumpling and set upright on a plate or baking sheet to create a flat bottom. Repeat with the remaining gyoza skins and filling.
- To cook, place a medium nonstick sauté pan over high heat and add 1 tablespoon of the vegetable oil. Add 8 to 10 gyoza to the pan, flat side down. When the bottoms have caramelized, in 1 to 1 1/2 minutes, add 1/4 cup of the water and cover with a lid. Decrease the heat to medium and cook, covered, until the water has evaporated, 3 to 4 minutes. Uncover the pan and drizzle 1 teaspoon of the oil on the gyoza and continue to cook until the bottoms become crisp, about 2 minutes. Transfer the gyoza to a serving platter with the browned side on display. Repeat with the remaining gyoza, water, and oil.
- To serve, arrange 5 gyoza on an appetizer plate with the browned side facing up. Place 1/3 cup of the mustard bean sprouts next to the gyoza and serve with 2 tablespoons of the dipping sauce in a cup.
VEGETARIAN GYOZA WITH SPICY DIPPING SAUCE
The traditional filling is pork and cabbage, but they're often stuffed with chicken, seafood, or vegetables. I grew up eating gyoza this is just one of many variations. (serving size is 4 gyoza and 1 tablespoon of sauce if serving as an appy - I would suggest doubling sauce if you serve as a meal with hot rice)
Provided by kittycatmom
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- To prepare sauce, combine first 4 ingredients; set aside.
- To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
- Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
- Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.
- Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.
Nutrition Facts : Calories 68.7, Fat 2.6, SaturatedFat 0.4, Sodium 409.6, Carbohydrate 11, Fiber 2.4, Sugar 3.5, Protein 2.3
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- In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended.
- Scoop up some meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over.
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