PORK GYOZA
Gyoza are pan-fried Japanese dumplings which make perfect starters or nibbles. Filled with a savory mixture of ground pork and Japanese flavors.
Provided by ChefJackie
Categories Main Dish Recipes Dumpling Recipes
Time 1h8m
Yield 6
Number Of Ingredients 13
Steps:
- Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
- Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
- Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
- Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 35.9 g, Cholesterol 68.7 mg, Fat 14.2 g, Fiber 2.4 g, Protein 17.8 g, SaturatedFat 4.1 g, Sodium 1105.7 mg, Sugar 2.6 g
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
PORK GYOZA (JAPANESE POTSTICKERS)
Steps:
- Gather the ingredients.
- Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp, 3 to 5 minutes.
- Plunge the cooked cabbage into ice water to stop the cooking, then remove and squeeze out any water.
- In a medium bowl, combine the cooked cabbage, ground pork, green onion, minced ginger, egg, soy sauce, chili oil, and sesame oil. Mix to combine.
- Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper.
- Fold the sides up to form a semicircle and then pinch the edges to seal. If desired, create pleats. Continue with the rest of the gyoza wrappers until the filling is gone.
- To cook, heat 1 tablespoon oil in a heavy non-stick frying pan over medium-high heat. Add 12 to 15 of the gyoza in a single layer and cook for 2 minutes, or until golden brown on the bottom.
- Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza.
Nutrition Facts : Calories 131 kcal, Carbohydrate 13 g, Cholesterol 30 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, Sodium 181 mg, Sugar 0 g, Fat 6 g, ServingSize serves 8 to 10, UnsaturatedFat 0 g
SHRIMP GYOZA
Tasty Japanese potsticker with a fresh seafood taste. You may wish to serve these with teriyaki sauce, but add ginger and scallions to your taste!
Provided by alexi.blockgorman
Categories Japanese
Time 1h
Yield 24-36 gyoza dumplings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Defrost and shell shrimp, then boil.
- Once shrimp is cooked, chop the shrimp and scallions, grate the ginger, and combine them with the garlic, sesame oil, rice wine and egg white in a bowl.
- Spoon about 1 tablespoons of filling onto each wrapper until there is no more filling.
- Fold over your wrapper and press together the edges, wetting them first, and crimping them as you go.
- Put the gyoza on a baking sheet and freeze in freezer for 20 minute.
- Remove gyoza and place them in a pan in rows. fill pan with about 1/2 inch water. Top with a lid and allow to boil until there is barely any water left (time will vary.).
- When the water is very low, add 1-2 tablespoons olive oil, and fry gyoza til bottoms are brown and crispy (but not burnt!).
- Scoop gyoza out with a spatula and serve!
Nutrition Facts : Calories 179.9, Fat 5.9, SaturatedFat 1, Cholesterol 221.4, Sodium 309.1, Carbohydrate 4.8, Fiber 0.3, Sugar 0.2, Protein 25.4
SHRIMP GYOZA
Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home.
Provided by Rasa Malaysia
Categories Japanese Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Combine the shrimp, ginger (if using), cabbage, scallion, sake, mirin, salt and sesame oil in a bowl, stir and mix well to form a sticky filling.
- Place a piece of gyoza wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half moon shape and pleat and pinch the folds, as pictured above. Finish by pressing the edges with your thumb and index finger to ensure that the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.
- Using a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil on medium-low heat, then arrange all the gyoza on the skillet. Pan fry the gyoza until the bottom turns golden brown and crispy. Add the water and cover it with the lid. Steam the gyoza until the water completely evaporates. Serve the gyoza warm with the Ponzu sauce.
Nutrition Facts : Calories 192 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 174 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 17 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 5 people, Sodium 943 milligrams sodium, Sugar 1 grams sugar
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 DUMPLINGS (GYOZA)
Make and share this Pork Dumplings (gyoza) recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 37m
Yield 30 (approximately) dumplings
Number Of Ingredients 15
Steps:
- Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
- Remove from heat and drain water.
- Saute pork in olive oil until cooked.
- Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
- Brush wonton wrapper with egg white and add one spoonful of meat mixture.
- Fold bottom of wrapper over top and seal into a half crescent.
- Tighten seal with fingers.
- Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.
- Serve with dipping sauce.
- To make dipping sauce: Mix together and serve with dumplings.
PORK AND SHRIMP GYOZA
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a food processor, add the shrimp, pork, soy sauce, sesame oil, cornstarch, salt, pepper, garlic, egg whites, ginger, green onions and lemon juice. Process until partly smooth but not completely pureed (it should have a little texture).
- Hold a wonton wrapper in your hand. Dip a tablespoon measure in cold water and then scoop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Lightly moisten the edge of the wrapper with some water and fold over to form a half moon. Holding the edge in your hands, crimp and pinch around wrapper to create a fluted edge. Flatten the bottom so that the edge is facing upwards. Repeat for the remaining filling and wrappers.
- Heat a saute pan over medium-high heat and add the peanut oil. Add the gyoza flat-side down to the pan, and cook until toasted, 2 to 3 minutes. Remove the pan from the heat and add 1/4 cup water. Return the pan to the heat and cover with a lid. Remove the lid and cook until the water evaporates and the gyoza are golden brown and crispy. Serve hot with soy sauce for dipping.
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.
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Cuisine JapaneseTotal Time 45 minsCategory Side DishCalories 120 per serving
- - Take a Gyoza Wrapper in your hand and place a tablespoon of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats ( about 6 ), leaving the other edge smooth. Press the edges together to seal the gyoza. Another simpler way to fold is to first press the smooth edges together and then fold both edges into pleats. Repeat for the rest of the wrappers.
PORK AND SHRIMP DUMPLINGS - RICARDO
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5/5 (35)Total Time 1 hr 4 minsCategory Main DishesCalories 540 per serving
- In a small saucepan, bring the vinegar, sugar and ginger to a boil, stirring until the sugar has dissolved. Remove from the heat. Add the soy sauce and sesame oil. Set aside.
- In the bowl of a food processor, finely chop the shrimp and garlic with the egg. Add the remaining ingredients and pulse for a few seconds until it forms a smooth paste. Transfer that mixture to a bowl.
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- Working with 1 won ton wrapper at a time (cover the remaining wrappers to keep them from drying out), spoon about 1 tablespoon pork mixture into center of each wrapper. Moisten edges of dough with water, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place dumplings on a large baking sheet sprinkled with 2 teaspoons cornstarch, and cover loosely with a towel to keep from drying out.
- Line a bamboo steamer with steamed cabbage leaves. Place dumplings 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet; steam dumplings for 10 minutes. Remove dumplings from steamer.
PORK AND SHRIMP POT STICKERS RECIPE - MING TSAI - FOOD & …
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 120
- In a large bowl set in a larger bowl of ice, combine the pork, shrimp, scallions, ginger, soy sauce and sesame oil. Season generously with salt and pepper. Cook a very small piece of the filling in a small pot of boiling water until the pork is cooked, then taste for seasoning.
- Work with a few gyoza wrappers at a time and keep the rest covered: Spoon 1 teaspoon of the filling in the center of each wrapper. Lightly brush the edge of the wrappers with water and fold them into half-moons, pressing out any air. Holding each pot-sticker by the seam, tap it lightly on a work surface to flatten the bottom, then transfer it to a baking sheet lined with plastic wrap.
- Heat 1/8 inch of oil in a large nonstick skillet. Stand one-fourth of the pot stickers upright in the pan and cook over high heat until lightly browned, about 3 minutes. Add 1/2 cup of water to the skillet, cover and cook until the filling is firm, the wrappers are translucent and the water is nearly evaporated, 5 minutes. Remove the lid and cook until the bottoms of the pot stickers are crisp again, about 2 minutes longer. Transfer the pot stickers to a plate and serve right away, with Dim Sum Dipping Sauce. Repeat with the remaining pot stickers, serving them as you go.
CABBAGE, PORK AND SHRIMP DUMPLINGS | FOOD & WINE
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5/5 (2)Category DumplingsServings 36Total Time 1 hr 30 mins
- In a medium bowl, cover the mushrooms with boiling water and let stand, stirring occasionally, until softened, about 15 minutes. Drain well, then squeeze out any excess water. Finely chop the mushrooms.
- In a large bowl, combine the mushrooms with all of the remaining ingredients except the cornstarch, dumpling wrappers and canola oil and fold gently until well blended. Fold in the cornstarch just until incorporated.
- Lay a wrapper in the palm of one hand. Using your finger, brush the outer edge with water. Spoon 1 heaping tablespoon of filling in the center. Fold the wrapper over the filling to form a half-moon; pinch at the top to adhere. Fold a pleat in the wrapper on the top left, angling back toward the center. Press with your fingers to adhere. Repeat the pleating on the top right of the wrapper to meet the first pleat in the center. Transfer the dumpling to a parchment paper–lined baking sheet and cover with plastic wrap; repeat with the rest of the wrappers and filling.
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CLASSIC PORK GYOZA FROM 'JAPANESE SOUL COOKING'
From seriouseats.com
Cuisine JapaneseCategory Appetizers And Hors D'oeuvres, SnacksServings 50Published 2013-12-09
- To prepare the filling, add the cabbage and 1/2 teaspoon salt to a large bowl and thoroughly mix together. Let the cabbage sit at room temperature for 15 minutes.
- Add the wrung-out cabbage, nira, garlic, ginger, pork, soy sauce, 2 tablespoons of the sesame oil, black pepper, salt, sugar, and katakuriko to a large bowl.
- To make the dumplings, prepare a tray by lightly dusting it with katakuriko. Place a gyoza skin in the palm of one hand with the floured side down. (The skins are sold with one side floured.)
- To prepare the dipping sauce, combine the soy sauce, vinegar, and rayu. A classic proportion is 4 parts soy sauce to 2 parts vinegar to 1 part rayu. Adjust to your own taste.
- To cook the gyoza, preheat a nonstick pan or cast-iron skillet over high heat for about 5 minutes. (We like to use a 12-inch-diameter skillet with a cover to prepare gyoza.)
- Turn off the heat and use a thin fish spatula to transfer the gyoza to a serving plate, this time with the seam side down (you want to show off the beautifully crispy, browned bottoms of the dumplings).
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.
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