Juicy Meat Gyoza. Gyoza is a type of Japanese dumplings, with juicy meat filling inside of dumpling wrappers. Originating from Chinese jiaozi dumplings, they have become a mainstay of Japanese recipes. It's very popular in and outside of Japan.
I saw a similar recipe in a magazine.
In that recipe, the gyoza didn't have garlic, garlic chives or oyster sauce but was seasoned with Chinese chicken stock powder and doubled amount of Japanese leek.
I prefer my seasonings on the strong.
You can have Juicy Meat Gyoza using 16 ingredients and 8 steps. Here is how you cook it.
Ingredients of Juicy Meat Gyoza
- Prepare 150 grams of Minced pork.
- You need 25 of wrappers Gyoza wrappers.
- You need 1/2 bunch of Chinese chives (finely chopped).
- It's 1 clove of Garlic (grated).
- Prepare 7 of cm Japanese leek (finely chopped).
- Prepare 2 tsp of ●Soy sauce.
- You need 1 tsp of ●Sake.
- Prepare 1/2 tsp of ●Salt.
- It's 2 tsp of ●Sesame oil.
- Prepare 1 dash of ●Pepper.
- You need 2 tsp of Sesame oil.
- It's 1 of Vegetable oil.
- You need 100 of ml- Boiling water.
- You need 2 tsp of Ginger (finely chopped).
- You need 1 of Ponzu.
- You need 1 dash of Ra-yu.
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.. This results in a crispy outside and juicy inside as the low -medium heat gently cooks inside. A burst of juicy flavour, crisped skin on the outside, Japanese pan-fried dumplings or gyoza are a popular dish for a simple weekday meal. The key thing that makes gyoza so special - and different from most dumplings - is that they are first fried, then steamed for a short time.
Juicy Meat Gyoza instructions
- Grate the garlic and finely chop all of the other vegetables..
- Add all of the ingredients to a bowl and mix them together well. Wet the edge of the gyoza skins with water and place a teaspoon of filling on top of each skin. Then close it up..
- Oil the frying pan and place on the heat after arranging all of the gyoza inside. Fry the gyoza until browned on high heat, then pour in some water, and place the lid of the pan on top..
- Steam the gyoza for 5 minutes until the skins go translucent then turn the heat up to high and evapourate all of the water. When the water has evapourated, drizzle in some sesame oil from the sides of the pan, and cook the gyoza until crispy..
- Place a plate over the top of the pan and flip the gyoza onto it. Serve with pozu and ra-yu..
- For Step 3, fill the pan with water until 1/3 of the way up the gyoza. For Step 4 please adjust the cooking time according to how much filling is inside the gyoza..
- If you add cake flour to the water, you can make gyoza dumplings with wings, check out. https://cookpad.com/us/recipes/146407-crispy-gyoza-dumplings-with-wings.
- If you increase the amount of soy sauce, the mixture will taste more salty, so please adjust it to your taste..
This gives the dumpling the best of both worlds - a little bit of crispiness, and softness from the steaming. With golden crisp bottoms and fresh juicy filling, it's love at first bite. You don't have to be vegetarian or vegan to enjoy these Japanese pan-fried dumplings. Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party. Gyoza (餃子), or Japanese pan-fried dumplings, are as ubiquitous as ramen in Japan.