Steamed Pork Gyoza Recipes

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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

GYOZA



Gyoza image

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

1 tablespoon sesame oil
2 cups chopped cabbage
¼ cup chopped onion
1 clove garlic, chopped
¼ cup chopped carrot
½ pound ground pork
1 egg
1 tablespoon vegetable oil
1 (10 ounce) package wonton wrappers
¼ cup water
¼ cup soy sauce
2 tablespoons rice vinegar

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

GYOZA DUMPLINGS RECIPE BY TASTY



Gyoza Dumplings Recipe by Tasty image

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

5.3 oz minced pork
1 teaspoon sake
½ teaspoon salt
1 teaspoon sugar
1 clove garlic, grated
1 ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon potato starch
7 oz cabbage, minced
0.7 oz chinese chive, minced
30 sheets gyoza skin
⅓ cup water
2 teaspoons potato starch
sesame oil
soy sauce
vinegar
1 cup chili oil
gyoza sauce

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

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 DUMPLINGS (GYOZA)



Pork Dumplings (gyoza) image

Make and share this Pork Dumplings (gyoza) recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 37m

Yield 30 (approximately) dumplings

Number Of Ingredients 15

8 ounces ground pork (or any other meat/fish filling)
1 tablespoon minced ginger
1 tablespoon minced garlic
2 tablespoons finely chopped green onions
1 cup of finely chopped napa cabbage
1/4 cup water chestnut, chopped
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon olive oil
1 package wonton wrappers or 1 package gyoza skins
1 egg white
3 tablespoons peanut oil
1 teaspoon sesame oil
3 tablespoons soy sauce
1 tablespoon toasted sesame seeds

Steps:

  • Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
  • Remove from heat and drain water.
  • Saute pork in olive oil until cooked.
  • Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
  • Brush wonton wrapper with egg white and add one spoonful of meat mixture.
  • Fold bottom of wrapper over top and seal into a half crescent.
  • Tighten seal with fingers.
  • Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.
  • Serve with dipping sauce.
  • To make dipping sauce: Mix together and serve with dumplings.

STEAMED PORK DUMPLINGS



Steamed Pork Dumplings image

I volunteer with Big Brothers Big Sisters, and my little brother wanted to learn how to make steamed Asian dumplings. Together we created this recipe and made some delicious dumplings.

Provided by DrBuzzetta

Categories     Pork

Time 50m

Yield 48 Dumplings

Number Of Ingredients 14

3 scallions, minced
1 lb pork, ground
2 teaspoons fresh ginger, grated
5 ounces water chestnuts, minced
2 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon sugar
1 head lettuce
48 gyoza skins, 3 inch round
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 teaspoon sesame oil
1/2 teaspoon garlic and red chile paste
2 scallions, minced

Steps:

  • Mix together first 7 ingredients
  • Prepare steamer by lining with leaf lettuce leaves.
  • Place gyoza skins in a moist towel to keep from drying out.
  • Fill a small bowl with water.
  • In the middle of a gyoza skin, place about 1-1/2 teaspoon of meat mixture.
  • Dip finger in bowl of water and moisten upper edge of half of gyoza skin.
  • Pinch together two edges in the middle and then gather rest of edges in a pleated fashion to create a small bundle.
  • Place on lettuce leaves in steamer, and repeat with remaining gyoza skins and meat mixture making sure dumplings do not touch.
  • Once steamer trays are full, fill bottom of steamer with water and cook dumplings for 18-20 minutes.
  • While dumplings are cooking, mix together last 5 ingredients in a small bowl to create the dipping sauce.
  • Serve immediately.

Nutrition Facts : Calories 26.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 7.9, Sodium 112.7, Carbohydrate 1.3, Fiber 0.2, Sugar 0.3, Protein 3

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