Gyoza dumplings. Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. My mother's traditional recipe for Gyoza, Japanese dumplings.
Gyoza is the Japanese name for the half moon-shaped dumplings served in Asian restaurants as an appetiser or side dish, and this recipe will show you how to make them with a wonderfully flavoursome pork and vegetable filling.
Sabrina Gee-Shin uses her grandmother's Chinese filling to make this gyoza recipe.
She teaches several folding methods in her Kimchee Mama cooking classes.
You can cook Gyoza dumplings using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Gyoza dumplings
- You need 200 grams of ground pork.
- Prepare 1/6 of (of the whole) of finely chopped cabbages.
- Prepare 2 handfuls of finely chopped green onions.
- It's 1 clove of garlic grated.
- Prepare 10 grams of ginger grated.
- It's 2 tablespoons of soy sauce.
- Prepare 2 tablespoons of sake or wine.
- It's 1 tablespoon of sesame oil.
- You need 2 teaspoons of starch(any starch).
- Prepare of Some salt.
- Prepare of Gyoza wraps(pretty much pizza dough without yeast).
This one, from a Japanese friend, is quick and simple. Gyoza dumplings are the Japanese version of the Chinese "jiaozi" dumplings. Like regular dumplings, they consist of vegetables with a choice of meat with a thin dough wrapping, sealed together by "crimped" edges. Gyoza is a type of Japanese dumplings, with juicy meat filling inside of dumpling wrappers.
Gyoza dumplings step by step
- Chop cabbages and salt.
- Chop green onions.
- In a bowl of ground pork, add soy sauce, sake, oil, starch, ginger and garlic. Then mix..
- Get rid of the water that came out of cabbage..
- Add cabbage and green onions to the bowl of ground pork and mix..
- Wrap it in gyoza wrap..
- Cook gyoza with sesame oil and some water, so you can steam fry gyoza in a pan without sticking to the pan..
Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers. Classic Japanese-style pork and cabbage dumplings with a juicy, moist filling and a crisp-chewy wrapper.[Photographs: J.