Gyoza – Japanese Steamed Dumplings

Gyoza is one of my favourite dumplings
Gyoza - Japanese steamed then fried pork dumplings

I discovered this when my family and I ate out at a very nice Japanese resturaunt in Florida. They are fairly easy to make but they do require a little bit of patience. There aren’t too many ingredients, most of which you will have on hand or be able to get at your local supermarket.

Makes 30 – 40 dumplings
Ingredients
For the wrappers:
I got this lovely recipe from this website at http://www.justonecookbook.com/recipes/gyoza-wrappers/
2 cups (240 g) all-purpose flour
½ tsp. salt
½ cup (120 ml – 150ml) just-boiled water, add more if necessary
corn starch for dusting
For the filling:
240 grams boneless pork rib or ground pork
200 grams green cabbage, minced
100 grams onion, minced
100 grams spring onions (also known as green onions), minced
1 teaspoon grated ginger
2 teaspoons grated garlicto make the wrappers
2 tablespoons corn starch
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon sesame oil (plus more for frying, you can also use vegetable oil)
1 tablespoon oyster sauce

 

To make the wrappers:

You can do this in a mixer or by hand but I was lazy and used a mixer

1. Mix the salt in the flour

2. Add the boiling water

3. Knead the dough until smooth, about 5 – 10 minutes

4. Wrap in plastic wrap and let rest for 30 minutes

 

Time to make the filling!

1. Cut each roll in half

2. Dust surface and dough with cornstarch

3. Lightly flatten each half and roll out using a pasta machine on the lowest setting

4. Fold the dough over and put through the pasta machine again, repeat one more time after this if needed

5. Roll out to about 1 – 2 mm thick and cut out with a 3 inch round cutter or mug

6. Dust each wrapper with cornstarch to stop them from sticking together pork

 

To make the filling

1. If you are using rib pork put it in the food processor and pulse it until you have ground pork

2. Mix the pork with everything except the cabbage, spring onions and onions

3. Mix in the cabbage, spring onions and onions

4. Finish making the wrappers!

 

IMG_2028
Phew! Okay now to make the gyozas

1. Fill each wrapper with about 1/2 tablespoon of filling

2. Brush water around the edges

3. Seal the gyoza as shown in the picture unfortunately we don’t have a video of the process so you might have to go on youtube

4. Fry in oil on medium heat until the bottoms are golden brown (don’t fry the sides, just the bottom)

5. Boiling in already boiling water at a roll for 4 – 6 minutes

6. At this point you can eat them or if you really want that crispy wrapper you can re – fry them if they even make it there!

7. Make a simple sauce with soy sauce and white vinegar and Enjoy!

Charis

Charis is a senior in high school. She enjoys cooking, photography and caring for animals as well as aquariums. Her favorite tv program is the Great British Bakeoff and you’ll find a few of the challenging attempts as well as some simple recipes on this blog.

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