Japanese Gyoza
Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough , filling, and walks you though the cooking process with descriptive photographs. Makes 30 gyoza.
Ingredients
For 4 Person(s)
Ingredients - Dough
- 3/4 Cup Water
- 8 oz Bread Flour
Ingredients - Filling
- 8 oz Ground Pork
- Fresh Cabbage
- Fresh chives or spring onion
- Fresh garlic
- Fresh ginger
- Sake
- Thin Soy Sauce
- Sesame Oil
Ingredients - Dipping Sauce
Buy ingredients for this RecipeMethod for Japanese Gyoza
Method - Dough
Mix water and flour to a dough. It shouldn't be sticky, but soft (as an ear lobe). Put a damp towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 4". The middle of each disc should be a bit thicker than the edge.
Method - Filling
Cut cabbage leaves, spring onion, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat, but in general you should use the amount that you like (for example more or less garlic, depending on your preference). sprinkle a bit of salt on the cut cabbage and let it stand for 5 minutes, then press the water out of the cabbage. Mix the cabbage, green onion, ginger, garlic, and ground pork together. Add some salt, pepper, soy sauce, sake, and sesame oil. Mix it all very well and set aside.
Method - Making and frying the Gyoza
Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image. Fry the gyoza in a bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their height. Keep at high heat and wait until all the water has vaporized. Then remove the gyoza from the heat. Serve with a dipping sauce consisting of the same amounts of soy sauce and black vinegar. You can spice it up by adding a teaspoon of pickled ground chile.
Gyoza Dough
Gyoza Dough
Gyoza Filling
Meat Filling
Roll The Dough
Prepare Gyoza
Fry Gyoza
Serve And Enjoy
Reviews
Comments (3)
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Mary
PermalinkI think I love you now. We're about to move from the middle of one of Southeast Asia's largest cities to the middle of the Canadian Prairies, and I've been hoping to find an authentic gyoza recipe.... thank you, thank you, thank you!
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Pathipati Usha Rani
PermalinkIt is one of my favorit dish. Excellent receipes I am enjoying and sending them to my daughter's also..
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Anonymous
PermalinkI have always coveted this recipe but could not find it..thank you so much...Love you.
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