JAPANESE GYOZA DUMPLINGS
Japanese gyoza are like Chinese dumplings and potstickers but use thinner skins and finely ground meat. Gyoza are a more delicate than the usual potsticker.
Provided by Sarah
Categories Appetizers and Snacks
Time 1h15m
Number Of Ingredients 16
Steps:
- Begin by blanching the napa cabbage in boiling water for 30 seconds. Drain the cabbage in a colander and rinse with cold water. Squeeze any excess water from the cabbage with your hands.
- To the food processor, add the blanched cabbage, ground pork, smashed garlic, ginger, scallion, 2 tablespoons vegetable oil, sesame oil, soy sauce, sugar, salt and pepper. Pulse the mixture in the food processor until the filling is well-combined.
- Prepare sheet pans or cookie sheets lined with plastic wrap or parchment paper. To assemble the gyoza, place about 2 teaspoons of filling in the middle of each wrapper, and use your finger dipped in a small bowl of fresh water to moisten the outer edges of the wrapper. You could simply fold them in half, or you can pleat them as you see in the photos. Make sure they are well-sealed.
- Heat a tablespoon of cooking oil in a nonstick or cast iron skillet over medium high heat. Place the gyoza in the pan and fry until the bottom of the gyoza become crispy and golden, about 2-3 minutes.
- When the gyoza have fried, add 1 tablespoon of water to the hot pan and immediately cover the pan to steam the dumplings. Let the gyoza to steam until the water has evaporated (about 2 minutes), remove the cover, and continue cooking until the bottoms of the gyoza get crispy again.
- Prepare your dipping sauce by combining all the sauce ingredients in a small bowl, and serve alongside the crispy gyoza!
Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Protein 9 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 615 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
JAPANESE GYOZA (DUMPLINGS)
Steps:
- 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. (See video for demo)
Nutrition Facts : ServingSize 28 g, Calories 72 kcal
GYOZA
This is a really easy and popular recipe in our house. I wish I could show you the "accordian pleats" but if your not sure, a fork's tines around the edge would do! Chicken or ham will work in this too.
Provided by JustJanS
Categories Lunch/Snacks
Time 50m
Yield 24 Gyoza
Number Of Ingredients 10
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).
Nutrition Facts : Calories 16.4, Fat 1, SaturatedFat 0.4, Cholesterol 4.5, Sodium 53.6, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 1.4
GYOZA DUMPLINGS RECIPE BY TASTY
Here's what you need: minced pork, sake, salt, sugar, garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, chinese chive, gyoza skin, water, potato starch, sesame oil, soy sauce, vinegar, chili oil, gyoza sauce
Provided by Spencer Kombol
Categories Sides
Yield 30 dumplings
Number Of Ingredients 19
Steps:
- Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
- Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
- Scoop a spoonful of filling onto the middle of the gyoza skin.
- Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
- Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
- When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
- Take off the lid, put more sesame oil and cook over low heat.
- Cover a pan with a plate, turn over a pan.
- Enjoy!
Nutrition Facts : Calories 93 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
GYOZA
I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.
Provided by Mersi
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 18.5 g, Cholesterol 37.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 546.3 mg, Sugar 1 g
GYOZA SAUCE
The addictive Gyoza (dumpling) sauce is usually sold premade in bottles at the Asian food store. We love it so much, and go through it so quickly, that I had to find a recipe to make at home. This is a very basic recipe, so feel free to adjust amounts to your taste, or add ingredients like garlic, ginger, wasabi & green onions. If the sauce has too much "bite" from the vinegar, add a pinch of sugar. This is also good with a splash of hot chili oil, if you're so inclined. Enjoy!
Provided by DangerBun
Categories Sauces
Time 3m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Mix all ingredients.
- Stores well in the refrigerator for months.
- Please Note: If you add fresh ingredients (like ginger or garlic), you may only be able to store the sauce for a week or two.
GYOZA
Learn to make these authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide
Provided by Yuki Gomi
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 50m
Yield 26 gyoza
Number Of Ingredients 19
Steps:
- Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand).
- Add the water chestnuts and pulse to chop, but not too finely - these will add a nice crunchy texture. Add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt, and whizz again.
- Tip the ingredients into a bowl and add the minced pork or chicken. Mix by hand until well combined. Chill until ready to use.
- Have a pot of water to hand. Sprinkle the cornflour onto a plate. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.
- Dip your finger in the water and wipe around the edge of the skin - this will moisten it and help the edges stick together.
- Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Put each gyoza onto the plate dusted with cornflour. Can be covered with cling film and chilled for up to 8 hrs.
- Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush off any excess cornflour from the bases of the dumplings. Fry the gyoza on one side only - don't turn them over, you just want one crispy side. They should be golden brown after about 2 mins.
- Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.
- Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls. You can serve with both or just one dipping sauce.
Nutrition Facts : Calories 197 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.4 milligram of sodium
GYOZA (THE BEST RECIPE!)
Gyoza are Japanese dumplings filled with moist and juicy ground pork and vegetables, steamed and pan-fried to crispy golden brown on the bottom.
Provided by Rasa Malaysia
Categories Japanese Recipes
Time 30m
Number Of Ingredients 16
Steps:
- In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.
- To make Gyoza Sauce, combine the Ponzu with the sesame oil in a small dipping bowl. Stir to blend well.
- To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Spoon about 1 teaspoon of the Filling onto the center of the wrapper. 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. Use your thumb and index finger to make a pleat. Pinch to secure tightly. Repeat the same to make the pleats. (Start with 3-4 pleats if you are a beginner). A nicely wrapped gyoza should have a crescent shape.
- Heat up the oil in a skillet or stir-fry pan over medium heat. Arrange the gyoza and cover with the lid. Pan-fry the gyoza until the bottoms turn golden brown and become crispy. Add about 1/4-inch water into the skillet or stir-fry pan and cover the lid immediately. The water should evaporate after a few minutes. Continue to cook the gyoza for a couple of minutes to crisp up the bottoms.
- Remove the gyoza from the skillet or stir-fry pan and serve immediately with the Gyoza Sauce.
Nutrition Facts : Calories 262 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 16 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 604 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PORK GYOZA
First pan-frying and then steaming gives these Japanese dumplings their signature crispy bottoms and tender tops and guarantees the pork and cabbage filling stays juicy.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Number Of Ingredients 8
Steps:
- In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a fork and season with salt. Add egg white to bind mixture together. Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat. In large skillet heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add water. Cover pan and steam over medium heat for 8 - 10 minutes, until dumplings are cooked through. Serve with soy sauce for dipping.
GYOZA (JAPANESE DUMPLINGS)
Provided by Sachie Nomura
Categories Mushroom Appetizer Kid-Friendly Lunch Meat Deep-Fry Cabbage Pastry Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Small Plates
Yield 50 dumplings
Number Of Ingredients 15
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.
JAPANESE SHRIMP GYOZA
Steps:
- Gather the ingredients.
- In a medium-sized pot with boiling water, cook the whole cabbage leaves for 2 to 3 minutes.
- Drain well and let the cabbage cool off a little before squeezing out as much of the excess water as possible by pressing the cabbage leaves between your hands and pressing hard.
- Thinly chop the cabbage and place it in a medium-sized bowl. Reserve.
- Finely chop the clean shrimp into a paste-like texture.
- Add the shrimp into the cabbage bowl.
- Add the grated ginger and chopped green onion and mix all ingredients well.
- Add sake, salt, sesame oil, and katakuriko and mix well. You can knead the mixture with your hands too.
- Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper.
- Dip your finger in the water and moisten all around the wrapper edges.
- Fold the wrapper in half to make a semicircle shape.
- Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan.
- Repeat the process until all of the shrimp filling is used.
- In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons.
- Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 3 to 4 minutes. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed. Once the bottoms are golden, turn down the heat to low.
- Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.
- Serve the gyoza with ponzu sauce on the side, the optional karashi, or an optional spicy ponzu with a pinch of shichimi togarashi on top.
- Enjoy!
Nutrition Facts : Calories 422 kcal, Carbohydrate 59 g, Cholesterol 160 mg, Fiber 1 g, Protein 22 g, SaturatedFat 1 g, Sodium 1698 mg, Sugar 2 g, Fat 10 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
More about "gyoza food"
GYOZA RECIPE (JAPANESE PAN-FRIED DUMPLINGS)
From steamykitchen.com
4.8/5 (10)Total Time 1 hr 10 minsCategory AppetizerCalories 403 per serving
- Toss the minced cabbage with the salt in a large bowl and let it sit for 10 minutes. Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl. Add the pork, ginger, garlic, green onion, miso, sesame oil, chili powder, and sugar. Mix everything together with your hands until all the ingredients are evenly distributed. Using your hands, scoop the mixture into a ball, lift it, and then throw it back into the bowl. Repeat several times to tenderize the meat and help the mixture stick together.
- Have a small bowl of cold water ready. Lay a dumpling wrapper on a dry work surface, and place a teaspoon of the meat mixture in the center of the wrapper. With a fingertip moistened with water, trace a line along half of the edge of the round wrapper. Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot. Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back. Set aside the stuffed dumpling with the pleated-wrapper edge up. Repeat to make 40 dumplings in all.
- In a large skillet with a tight fitting lid, heat 1 tablespoon of the cooking oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up. Cook the dumplings for 3 minutes, or until nicely browned on the bottom. Check the progress by lifting 1 or 2 dumplings by their pleated edge.
- Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water. When the hissing and splattering die down, drizzle in 1 teaspoon of the cooking oil around the edge of the skillet. Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.
GYOZA - EASY JAPANESE FRIED DUMPLINGS RECIPE | AMIABLE FOODS
From amiablefoods.com
Category Appetizer, Side Dish, SnackTotal Time 25 mins
- In a bowl, Mix all ingredients and marinate for 30 minutes NOTE: marinate overnight for more flavorful filling
- Prepare wrappers and some water in a bowl to seal the filling inside. Place a wrapper on your palm and place 1/2 tsp of ground pork in the middle. Brush some water on the side of the wrapper then fold the wrapper over the filling, but do not seal yet.
- With your thumb, and index finger, start making a pleat about once every ¼ “ on the top part of the wrapper from left to right. As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger. Repeat the procedure until you finish all wrappers.
- Heat 1/4 cup water in frying pan/skillet over medium heat. Put in some gyoza and let steam for 5 minutes or when water evaporated. Pour sesame oil to fry the bottom for about 2 to three minutes. NOTE: Do not flip the gyoza! fry only the bottom part.
THE BEST JAPANESE PORK AND CABBAGE DUMPLINGS (GYOZA) RECIPE
From seriouseats.com
Ratings 12Calories 395 per servingCategory Appetizers And Hors D'oeuvres, Sides, Snacks
- For the Dumplings: Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set it over the bowl.
- Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible.
- Combine pork, drained cabbage, remaining teaspoon salt, white pepper, garlic, ginger, scallions, and sugar in a large bowl and knead and turn with clean hands until the mixture is homogenous and starting to feel tacky/sticky.
- Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the dumpling filling, a parchment-lined rimmed baking sheet for the finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.
- To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper.
- Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating in edge as it meets the other (see here for more detailed step by step instructions).
- At this point the dumplings may be frozen by placing the baking sheet in the freezer. Freeze dumplings for at least 30 minutes then transfer to a zipper-lock freezer bag for long-term storage.
- To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 minutes.
- Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid.
GYOZA RECIPE 餃子(ぎょうざ) - JUST ONE COOKBOOK
From justonecookbook.com
Ratings 537Calories 38 per servingCategory Appetizer
- Gather all the ingredients. Tip: After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they won't dry out.
- Optional step: As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. You can blanch or microwave them for a minute or two. You can also sprinkle salt to dehydrate the cabbage and squeeze the water out. Or you can skip the entire process altogether.
- Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.
- Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!).
VEGETABLE GYOZA (VEGAN/VEGETARIAN) 野菜の餃子 • JUST ONE …
From justonecookbook.com
4.2/5 (100)Total Time 2 hrsCategory Main CourseCalories 23 per serving
- Gather all the ingredients. If you have a food processor, you can definitely use it to chop all the vegetables like how Chef David Chang did it in this podcast following this recipe.
- Wrap the tofu with a paper towel and place it on a tray/plate. Put another tray/plate on top of the tofu and press the tofu down with a heavy object or two, for roughly 30 minutes to 1 hour (I pressed for 2 hours this time; 400 g before pressing, 355 g after pressed). If you’re in a hurry, you can alternatively microwave (without plastic wrap) for 1.5 minutes (W1000) and drain the water.
HOW TO MAKE GYOZA 餃子(ぎょうざ) IN 3 SIMPLE STEPS
From tasteasianfood.com
Reviews 1Calories 46 per servingCategory Snacks
- Preparing the filling. Here are the steps to make the standard gyoza. I will cover every tricks and technique I picked up to ensure you to have the full grasp of the entire process.
- How to wrap, fold and pleat the gyoza. Use the store bought gyoza skin. Nowadays most of the restaurant are using store bought, ready to fill gyoza wrappers.
- fried, steam and fried again. There are two steps of cooking involved- pan-fried and steaming. Pan-frying. Add a small amount of vegetable oil in a flat pan.
- Preparing the dipping sauce. Gyoza is best to serve immediately while still crispy, by dipping into a mixture of soy sauce and vinegar. If you like it hot, add some J apanese chili oil to it.
5 EASY AND DELICIOUS WAYS TO COOK FROZEN GYOZA
From foodhow.com
- Deep Frying. Anyone who loves a crispy dumpling should consider deep-frying their gyoza. Deep frying is the best way to achieve Age-Gyoza, which has perfectly crispy outer shells.
- Shallow Frying. Shallow frying or pan-frying is another great way to get crispy gyoza without using as much oil as deep frying. It is generally safer than deep frying, although care should always be taken when handling hot oil.
- Steam-Fry. Steam frying is a typical Japanese cooking method that combines both frying and steaming. At first, you fry the frozen dumplings with a little oil, then add a dash of water to the pan and cover with the lid to steam through, then slightly fry them once again after the water has evaporated.
- Boiling. This is the best way to cook tender Sui-Gyoza, which are perfectly served in soup, broth, or hot water. Boiling and steaming are generally considered the healthiest way to cook most types of dumplings because you are not drenching them in oil.
- Steaming. Steaming will leave your gyoza deliciously soft and chewy in texture and is the best way to cook Mushi-Gyoza. Steaming is a gentle cooking method and is the best option for preserving flavors and maintaining the nutrients in the fillings.
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