Gyoza is a popular Chinese dish. It is a vegetable or meat filling with a thinly rolled dough outer-case. It is either steamed, grilled or deep-fried. They are also known as potstickers and are usually served as a starter
Recipe for Grilled version: Ingredients*32 gyoza wrappers
- 1/4 lb ground pork
- 1/2 lb cabbage (chopped)
- 1/2 cup green onion (chopped)
- 1 clove garlic (minced)
- 1 tsp ginger (minced)
Spices*1/2 tsp sugar (for mixing with pork)
- 1/4 tsp salt (for mixing with pork)
- 1/2 tsp sesame oil (for mixing with pork)
- 2 tsp soy sauce
- 2 tsp sake
- dash pepper
- 1/4 tsp flour
- 1 tsp sesame oil (for grilling gyoza)1/2 tsp vinegar and soy sauce for each person
Preparation#Knead the pork in a bowl then add sugar, salt and sesame oil
- Add cabbage and green onion, then knead. Add soy sauce, sake and sprinkle pepper
- Mix flour and 3 tsp of water in small bowl
- Put roughly 1 or 1.5 tsp pork in the middle of a gyoza wrapper. Dip your fingers in the flour water, and spread it around the edge of the gyoza wrapper. Fold in half and pinch softly around the edge.
- Boil 1 cup water
- Heat the oil in a pan, then place the gyoza, heavy side down, into the pan
- Add 1 cup boiling water, cover, and cook until the water evaporates (about 4 minute) over high heat
- Add 1 tsp sesame oil (roll pan to distribute)
- It is ready when gyoza becomes a little browned on the bottom
- Serve with vinegar/soy sauce mixture for dipping
Fried Gyoza Recipe:
5 oz Cabbage, chopped 6 oz Ground pork or beef (or -combination of both) 2 tb Japanese soy sauce 1 tb Sesame oil 1 ts Mirin (Japanese rice wine) -or sherry 1 Green onion, minced 1 ts Grated ginger 1 Dried black mushroom, soaked -in 2 tb water 2 tb To 3 tb peanut oil 1/4 c Hot water 1 sm Pkg Gyoza skins (available -at Oriental food stores)
DUNKING SAUCE----------------------- 1/4 c Japanese soy sauce 1 ts Rice wine vinegar 1 ds Rayu or sesame oil
Cook cabbage in a small amount of boiling salted water until tender. Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage. Refrigerate for 1 hour or more.
Place a scant teaspoon of mixture on each gyoza skin. Moisten edges with cornstarch and water, fold over and seal. Crimp edges with a fork. Cover bottom of a large non-stick skillet (electric is good) with oil. Brown the gyoza over medium heat (350 degrees) turning frequently. Add 1/4 c water to skillet- let, cover and steam on low heat 7 minutes. Stir often to prevent sticking. Remove cover, raise heat and cook for 2 minutes until crisp.
Place sauce on table in small individual bowls. Gyoza may be prepared in advance or frozen. Lay them in a single layer on a greased cookie sheet, and cover with greased paper. Thaw before cooking.