Gyoza (Japanese Potsticker). Gyoza are also known as Japanese potstickers - it's very difficult to eat just one. Though you can find gyoza in many eating places in Japan, the most traditional place they are found is in ramen joints. A big bowl of steaming ramen and a side of gyoza.
I could eat pork gyozas everyday!
If you never had them, you are in for a treat!
Gyoza, or potsticker, is the Japanese version of the Chinese dumpling.
You can cook Gyoza (Japanese Potsticker) using 12 ingredients and 9 steps. Here is how you cook it.
Ingredients of Gyoza (Japanese Potsticker)
- You need 1 1/2 cups of green cabbage, very finely chopped.
- You need 1 tsp of salt, separated.
- It's 500 g of ground mince beef.
- Prepare 1 cup of garlic chives, finely chopped.
- Prepare 1 of garlic cloves, crushed.
- It's 1 tsp of ginger, grated.
- Prepare 1 tsp of sesame oil.
- Prepare 1 tbsp of cornstarch / corn flour.
- It's 2 tsp of soy sauce.
- It's 1 tsp of cornflour (cornstarch) - for tray.
- Prepare 40-45 of round wonton (gyoza) wrappers.
- Prepare 3 tbsp of vegetable oil (or other cooking oil).
Unlike wontons, the gyoza dumpling wrappers are slightly thicker and have a chewier texture which goes great with the filling, often a mix of ground pork and vegetables. If pork is not your thing, you can also use ground beef, turkey or even shrimp. Japanese shrimp gyoza, also known as potstickers or dumplings, is a delicious wrapper filled with shrimp and vegetables and pan fried to perfection. It is traditionally served with soy sauce or a citrus soy sauce such as Ponzu sauce.
Gyoza (Japanese Potsticker) instructions
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly..
- 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..
- Use your hands to mix the Filling. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour..
- 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)..
- 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..
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat. 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..
- 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..
- Plate and serve..
- Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!.
Gyoza is often served as the main course at family meals, or "okazu." One of my favorite things to eat is gyoza or Japanese potstickers. Crispy on the outside, yet chewy and juicy on the inside. I've had dreams of making a nutrient-dense and AIP version but I was too intimidated by the great feat. The dough seemed impossibly thin — how was I supposed to get an AIP dough so thin? Gyoza is a dumpling filled with ground meat and vegetables wrapped with a thin skin. 饺子 (jiǎo zi; the original Chinese word for Gyoza 餃子) was adopted to Japanese cuisine from Manchuria which is in northern China.