Authentic Japanese Gyoza Food

JAPANESE GYOZA

Steps:

• Chop cabbage, Chinese chives, and spring onion finely and set aside.
• Remove the skin from the ginger and grate finely.
• Using a garlic mincer, mince the garlic and set aside.
• Mix the pork mince, shredded cabbage, spring onion, ginger, garlic, soy sauce, sake, sesame oil, salt and pepper together in a bowl.
• Mix together well until they become well combined and sticky in texture.
• Spoon about a tablespoon of the mixture into the centre of a Gyoza wrapper and fold while pinching the sides together to close the Gyoza. Use your thumbs to fold it and use your right index finger to push mince filling in (see photo or mini video if you are not familiar with this method) .
• Heat a frying pan over medium heat and place the Gyoza in the pan and brown the bottom part of the Gyoza.
• Once the Gyoza is slightly browned on the bottom, pour ¼ cup hot water into the pan to steam fry the Gyoza.
• Put a lid on the pan to steam the Gyoza and turn the heat up to high. Steam cook for about 3 minutes.
• Take the lid off and let the water evaporate. Carefully pour a little bit of sesame seed oil around the Gyoza to make the bottom turn crisp and golden brown.
• Turn off the heat and serve the Gyoza on a plate with the bottom up for best presentation.

AUTHENTIC JAPANESE GYOZA

Steps:

• Shred cabbage and cut nira (green onions) fine.
• Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand.
• Put 1 tablespoons of mixture on a gyoza wrapper. Wet the edge of wrapper with water using your finger. Pinch edges firmly and crip togther to seal.
• Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat.
• When bottom of goyza become slightly brown, add 1/4 cup of water.
• Cover, cook for a couple minutes.
• Serve with your favorite gyoza sauce.

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. 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.

JAPANESE GYOZA

Steps:

• In a large skillet brown the pork and sausage.
• Saute this over med-high heat, adding the soy sauce and chili oil.
• When the meat is browned, add the next 4 ingredients and fry for several minutes.
• Add cabbage, cook til wilted.
• Add broth.
• Cover, let mixture steam until liquid is reduced.
• Remove mixture with slotted spoon and place in bowl to cool.
• *Brush water around the edges of gyoza wrapper.
• Place filling in gyoza.
• Seal with gyoza press or pinch together with fingers making little folds.
• Heat less than 1/4 cup peanut oil in pan.
• Addd several gyoza to pan.
• Brown gyoza on both sides.
• Carefully add 1/4 cup water to hot pan and quickly cover.
• Let steam until liquid is evaporated.
• Remove to cool.
• Makes about 100.
• These freeze well, freeze in single layer.
• *Ihave made the the filling the day before and assembled the gyoza right beore cooking.
• The whole family helps with this process.
• To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
• Blend at high speed until the sauce is smooth.
• Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.