Japanese GYOZA (Dumplings) Recipe

This can be a reader-favourite recipe included by common demand in my debut cookbook “Dinner”!

This can be a reader-favourite recipe included by common demand in my debut cookbook “Dinner”!

Although my brother, sister and I all know how you can make Japanese meals, it’s an unstated rule that in the case of Japanese meals, that’s mum’s area. So if any of us have a selected yearning for a Japanese meal, we submit requests.

Sister: “Mum, are you able to make oden for us this weekend? Puh-lease??”

Brother: “Mum, we’re heading out to the harbour for New Years’ Eve fireworks. Are you able to make us some bento bins?”

Me: “Mum, we haven’t had karaage in ages. I want some!”

And sometimes, she obliges. Although usually, her response to my request is firstly “Aren’t you on a weight-reduction plan?”, to which I at all times reply (defensively) with “I’m not going to have a lot!!“.

Gyoza is requested each couple of months or so – it’s an enormous favourite in our household. Despite the fact that I’m completely able to making it myself, as are my brother and sister, I don’t assume any of us make it with out mum current! It’s like some form of unstated custom that mum makes the filling then considered one of us – typically all of us – collect to assist wrap them.

Although you’ll find gyoza in lots of consuming locations in Japan, the most conventional place they’re discovered is in ramen joints. An enormous bowl of steaming ramen and a aspect of gyoza. It’s so Japanese. Despite the fact that I can barely handle to get by a complete bowl of ramen myself, I at all times get gyoza.

And you already know what? With out fail, each single time we order gyoza, whether or not right here in Sydney and even in Japan, considered one of us at all times says “It’s not so good as mum’s”. 😉

The primary factor you will see that, particularly exterior of Japan, is that there’s extra cabbage used so the filling is much less “meaty”, and there’s little or no garlic flavour. Don’t skimp on the meat!!! And positively don’t skimp on the garlic flavour!!!

I’m severely in love with Gyoza. The crispy golden base and the steamed high. I additionally love the best way it’s cooked – simply in a skillet – no steamer required!

It’s actually considered one of my all-time favourite meals. And I do get a little bit kick out of our custom to collect and wrap the Gyoza collectively. 🙂

On one other be aware……I believe I’ll have bullied my mom into beginning a Japanese meals weblog! WOO HOO!! I’ve been very sneaky, I completely guilt tripped her into it by saying it might be her legacy to us children. And it’s really very true that I’ve alarmingly few of her recipes in my assortment.

I believe it WORKED!!! I’m sooooo excited! All my favorite actual correct Japanese recipes, multi function place! So watch this area……

Japanese GYOZA (Dumplings) Recipe

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Serves: 40 Prep Time: 25 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 72 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 cups green cabbage, very finely chopped
• 1 tsp salt, separated
• 1 lb / 500g ground pork (mince) (fattier the better)
• 1 cup garlic chives, finely chopped (Note 1)
• 1 garlic cloves, crushed
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch / corn flour
• 2 tsp soy sauce
• 1 tsp cornflour (cornstarch) – for tray
• 40 – 45 round wonton (gyoza) wrappers (Gow Gee wrappers) – 1 1/2 packets (Note 2)
• 3 tbsp vegetable oil (or other cooking oil)
• Soy sauce
• Rice wine vinegar
• Chili oil (Rayu is Japanese chili oil)

Instructions

1. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
2. Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
3. Use your hands to mix the Filling.
4. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
5. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
6. Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
7. Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
8. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
9. Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top – about 3 to 4 minutes. (See video)
10. Use an egg flip to transfer onto a plate upside down i.e. golden side up.
11. Serve with Dipping Sauce.
12. Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.

Notes

1. Garlic chives is the authentic way to make this but if you can’t find any, you can use either normal chives or the green part of shallots/scallions + 1 garlic clove. The flavour is not exactly the same but it is pretty similar.
2. Round wonton wrappers are also referred to as Gow Gee and Gyoza wrappers. They are available at Coles and Woolworths in the refrigerator section alongside noodles (usually next to tofu, pasta / lasagna sheets).
They usually come in packs of 30 so you will need 2 packets.
3. FREEZING: In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won’t burn the underside because you add a bit of extra water.
REFRIGERATION: Same as frozen but won’t require longer cook time / extra water.
4. Nutrition per piece, assuming 40 (largish) pieces.