Gyoza Food

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.

GYOZA (JAPANESE DUMPLINGS)

Steps:

• Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
• With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
• Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
• Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
• Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
• Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.

GYOZA

Steps:

• Rinse cabbage leaves and onions, pat dry and mince finely.
• Grate ginger root and press or mince the garlic.
• Combine all with the ground pork, add the salt, pepper and soy sauce and mix well by hand.
• Place 1 teaspoon of the mixture in the middle of each wrapper.
• Dampen one edge of the wrapper, fold over and form the edge into accordian pleats.
• spread the dumplings out on a good-sized, lightly oiled pan and saute on medium until nicely browned.
• Add enough water to cover just the bottom of the gyoza dumplings.
• Cover pan and steam till the water cooks off.
• Eat the dumpling whilst they are hot with Vinegar Soy sauce if you wish.
• *VinegarSoy Sauce; equal parts of soy sauce and rice wine vinegar, and a few drops of rayu (chinese style red chilli pepper oil).

GYOZA

Steps:

• Mix the ground pork, minced garlic, sugar, cornstarch, 1 tablespoon sesame oil, 2 tablespoons soy sauce, green onions, and cilantro in a medium bowl.
• Place approximately 1 teaspoon filling on a gyoza wrapper. Moisten edges with water to seal.
• Heat 2 tablespoons oil in a large frying pan over high heat. Ad 1/2-1/3 of the filled gyoza in a single layer.
• Cook 1 minute or until lightly browned on one side. Add 1/4 cup water to pan.
• Cover and reduce heat to low. Simmer until all water is absorbed, about 3 minutes.
• Remove gyoza and place on a serving platter, browned side up. Serve with dipping sauce on side.

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.