Recipe: Delicious No Wrapping Gyoza Dumpling

No Wrapping Gyoza Dumpling. To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper. Fold the gyoza over, press and seal the left end.

I received some requests from readers to show you how to fold gyoza, so here's my tutorial. Gyoza is a stuffed dumpling that is boiled, steamed, deep fried, or pan fried with a simple dough wrapping encasing a filling of meat, fish, vegetables, or both. Gyoza wrappers are made of a simple dough comprising water, flour, and a pinch of salt. You can cook No Wrapping Gyoza Dumpling using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of No Wrapping Gyoza Dumpling

1. You need 150 g of minced pork.
2. You need 1 of spring onion (30cm).
3. It's 50 g of shredded cabbage.
4. It's 1 tablespoon of oyster sauce.
5. It's 1/2 tablespoon of ginger paste.
6. Prepare 1/2 teaspoon of garlic paste.

The dumplings were added, the pan was covered and the dumplings cooked in the steam for about seven minutes on medium heat. By the time the water was gone, the bottom of the dumplings were frying in the oil which, of course, remained in the pan. Uncover the pan and continue cooking until the bottom of the dumplings are browned. Gyoza dumplings are the Japanese version of the Chinese "jiaozi" dumplings.

No Wrapping Gyoza Dumpling instructions

1. Cut spring onion and cabbage finely. Put seasonings and mix with hand..
2. Put sesame oil on pan and place Gyoza sheets like these photos. Spread pork mixture flat..
3. Cover with Gyoza sheets..
4. Flame on gas and fry till crispy. Then pour 1/2 cup water and steam with lid..
5. Sprinkle sesame oil and fry untill both sides are crispy and good brown..
6. Enjoy with your favorite sauce. Lemon soy sauce, sweet chili sauce, chili oil soy sauce..

Like regular dumplings, they consist of vegetables with a choice of meat with a thin dough wrapping, sealed together by "crimped" edges. Gyoza are recognizable by the pleated folding technique that gives each dumpling a half-moon shape. The traditional cooking method is to pan-fry one side of the gyoza until crispy, then add a dash of water and cover to steam the remaining part of the dough. The resulting dish is simultaneously crisp and tender. White Gyoza are bigger than normal dumplings, probably because the skin is also thicker than your typical dumpling.