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Home / Recipe: Appetizing Gyoza

Recipe: Appetizing Gyoza

Gyoza. Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat. Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party. A traditional, authentic Japanese Gyoza recipe!

Gyoza Gyoza is Chinese dumplings that ground pork and vegetables wrapped in round (pasta like) flour skins and pan-fried. For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a For the gyoza skin,turn out the dough onto a lightly floured work surface and knead for five minutes. You can have Gyoza using 20 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Gyoza

  1. Prepare of For then Gyoza.
  2. You need 3 cups of finely shredded Napa cabbage.
  3. It's 2 of green onions, chopped.
  4. You need 1 TBS. of coarse salt.
  5. It's 1 lb. of ground pork, preferably something on the fatty side like shoulder.
  6. You need 1/2 tsp. of freshly ground black pepper.
  7. You need 1 inch of piece of fresh ginger, peeled and grated.
  8. Prepare 1 of garlic clove, minced.
  9. Prepare 1 TBS. of soy sauce.
  10. Prepare 1 TBS. of sake.
  11. You need 1 TBS. of sesame oil.
  12. You need 1 package of gyoza wrappers (10-12 oz.).
  13. It's 1/4 cup of vegetable oil.
  14. You need of For the Dipping Sauce:.
  15. You need of soy sauce.
  16. You need of seasoned rice vinegar (if unseasoned, add salt & sugar to taste).
  17. It's of sesame oil.
  18. You need of agave nectar.
  19. You need of Japanese chili pepper blend (Nanami Togarashi).
  20. It's of water to dilute.

Gyoza, or potstickers, are thin-skinned dumplings filled with meat and vegetables. The process for making gyoza can be lengthy, and it is common for Japanese families to prepare them together. Gyoza are Japanese dumplings filled with moist and juicy ground pork and vegetables, steamed and pan-fried to crispy golden brown on the bottom. Yaki gyoza, age gyoza, sui gyoza.

Gyoza step by step

  1. Toss the cabbage with the chopped green onions and the salt in a medium bowl. Let stand for 10 minutes or until cabbage is very wilted. Rinse and drain in a colander. Squeeze the cabbage and green onions, a handful at a time, to extract as much liquid as possible..
  2. Place the cabbage and green onions in a mixing bowl. Add the ground pork, pepper, ginger, garlic, soy sauce, sake, and sesame oil. Add a tiny pinch of salt, but not too much because the cabbage has already been salted. Mix everything together gently, but thoroughly..
  3. Fill a small bowl with water. Line a baking sheet with parchment paper and dust it with cornstarch..
  4. Place 1-2 teaspoons of the pork and cabbage filling into the center of a gyoza wrapper. Dip your finger into the water and moisten the edges of the wrapper. Bring one edge of the wrapper up over the filling to meet the other edge. Press the edges together firmly..
  5. Place the gyoza on the parchment pepper, plumping the bottom of the gyoza so that it stands with the pinched-together part facing up..
  6. Repeat with remaining filling and wrappers. Cover and refrigerate until ready to cook (can be made up to 4 hours ahead)..
  7. Preheat the oven to 200 degrees. Heat 2 TBS. of the oil in a nonstick skillet over medium-high heat until the oil is very hot but not sizzling..
  8. Place half the gyoza in the skillet, pinched part up, letting the gyoza touch each other (traditionally, they are served attached to each other, but it’s fine if they don’t!) Let cook for several minutes. Add 2/3 cup of water to the skillet and cover tightly. Cook for 5 minutes, adding more water if it evaporates before the 5 minutes is up..
  9. Cook until water is evaporated and the gyoza are nicely browned on the bottoms, about 7 minutes total. Invert the gyoza onto a platter and place in the oven to keep warm. Repeat with remaining 2 TBS. of oil and gyoza. Depending on the size of your skillet, you might need to do a third batch, adding a little extra oil..
  10. To make the dipping sauce, combine equal parts soy sauce and rice vinegar in a small bowl. Add a little splash of sesame oil, a sprinkle of Japanese chili pepper blend, and a little agave nectar for sweetness. Stir together..
  11. Add water to dilute the sauce slightly. Taste and adjust amount of water or ingredients until it tastes right to you. It should be a nice balance of salty, sweet, and sour, with a little spice..
  12. Serve the gyoza with a bowl of steamed rice and the dipping sauce on the side. Add a salad with sesame dressing and you have a comforting Japanese dinner!.

Learn about the origin of this traditional dumplings, how shoudl you eat gyoza and how to cooke it. Because gyoza requires both pan-frying and steaming techniques to cook. I have the recipe for you. Display the golden brown side of the gyoza for better presentation. Juicy on the inside, crispy and golden brown on the outside, this Gyoza recipe serves up Japanese pan-fried dumplings.

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