Gyoza. We would like to show you a description here but the site won't allow us. Given my Chinese descent, the first dumplings I ever ate were Chinese ones — wontons, potstickers, and boiled dumplings. But I've also ordered gyoza at Japanese restaurants, which seem similar enough to potstickers.
Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan. So what is the Japanese version like? The key characteristic of gyoza (餃子) lies in its cooking method, which involves both pan-frying and steaming. You can have Gyoza using 16 ingredients and 9 steps. Here is how you cook that.
Ingredients of Gyoza
- It’s 1 cup of ground beef (340g).
- Prepare 5 oz of cabbage finely chopped (5/8 cup).
- It’s 2 of green onion (minced).
- Prepare 2 of shiitake mushroom (finely chopped).
- Prepare 1 clove of garlic (minced).
- You need 1 tbsp of grated ginger.
- Prepare 1 tsp of sake.
- Prepare 1 tsp of toasted sesame oil.
- You need 1 tsp of soy sauce.
- Prepare 1/4 tsp of salt.
- You need Pinch of ground black pepper.
- It’s of Pot sticker wraps.
- Prepare of For cooking gyoza.
- You need 1 tsp of toasted sesame oil.
- Prepare 1 tbsp of vegetable oil.
- It’s 1/2 cup of water.
They are first fried in a hot pan until crispy brown on the bottom sides, then a small amount of water is added before the pan is covered to quickly steam the entire dumplings. This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe. Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time.
Gyoza step by step
- In a large mixing bowl. Combine all ingredients and mix well. Or use a food processor if you have one..
- Make sure cabbage is blanched for 3 secs in boiling water or microwave for 15 secs for easier mixing..
- Put 1 teaspoonful of meatball in the middle of the pot sticker wrapper..
- Line inner half of the wrapper with water. And fold in half against the dry side..
- Press pot stickers together using side of thumb and index finger. (I'm lazy so yeah lol).
- By following steps above gyoza should stand on it's own..
- In nonstick cooking pan, pour sesame oil and vegetable oil and fry the bottom of the gyoza until brown..
- Add water and cover to steam cook gyoza. Serve hot and enjoy..
- You can also add as an ingredient to chicken soup. Which I'll be uploading in a few minutes. 😊.
Put each gyoza onto the plate dusted with cornflour. 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. Gyoza share similarities with both pierogi and spring rolls and are cooked in the same fashion as pierogi, either boiled or fried. Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat.