Gyoza. We would like to show you a description here but the site won't allow us. The popular method for making potstickers now is what Nguyen calls the "fry-steam-fry," where the dumplings are first lightly browned in some oil, water is added to the pan, which is then covered to steam and cook the dumpling filling, then the pan is uncovered to let the water cook off and the dumplings pan fry until crispy on the outside. Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough.
The key characteristic of gyoza (餃子) lies in its cooking method, which involves both pan-frying and steaming. 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. You can cook Gyoza using 17 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Gyoza
- You need of stuffing.
- Prepare 200 g of Ground pork.
- Prepare 5 cloves of minced garlic.
- You need 1 of whole of minced white onion.
- You need 1/4 of minced ginger.
- It’s 1/4 of minced coriander leaves.
- You need of salt.
- You need of pepper.
- You need 2 tbspn of lemon juice.
- It’s of SAUCE/DIPPING.
- It’s 5 tbspn of soy sauce.
- It’s 2 tbspn of vinegar.
- Prepare 1 tbspn of minced ginger.
- It’s 5 of tbsn of water.
- Prepare 1 tbspn of brown sugar.
- It’s 1 tbspn of minced coriander leaves.
- It’s half of tbspn of honey.
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. Put each gyoza onto the plate dusted with cornflour. Brush off any excess cornflour from the bases of the dumplings.
- Finely chopped all the dry produce ingredients (Garlic,ginger,white onion,coriander leaves).
- In a bowl with ground pork, add the chopped ingredients with minced coriander leaves.
- Seasoned with salt and pepper together with liquid mixture to taste (soy sauce,lemon juice) and give it a mix..
- Stuff the ground pork inside the molo wrapper. or any other gyoza wrapper.
- Then fry in a pan. 1 minute per side.
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. Pan-fried gyōza are sold as a side dish in many ramen and Chinese restaurants. See great recipes for Gyoza dipping sauce, Gyoza, Gyoza Chicken Soup too!