EASY GYOZA RECIPE RECIPES

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GYOZA RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Gyoza recipe - Recipes and cooking tips - BBC Good Food image

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

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 26 gyoza

Number Of Ingredients 19

2 tbsp cornflour
26 ready-made gyoza skins, defrosted if frozen (see tip)
2-3 tbsp vegetable oil
4 spring onions, ends trimmed, roughly chopped
2 large leaves of Savoy or pointed cabbages, hard stem removed, roughly chopped
a 1½cm piece of ginger, peeled and chopped
1 garlic clove
50g water chestnuts, about 5 (drained weight)
2 tsp soy sauce
2 tsp oyster sauce
1 tsp cooking saké
½ tsp sesame oil
140g minced pork or chicken
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sesame oil
2 tbsp soy sauce
2 tbsp Yuzu juice
2 tsp peanut oil

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, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 1.4 milligram of sodium

GYOZA (JAPANESE DUMPLINGS) RECIPE - EPICURIOUS



Gyoza (Japanese Dumplings) Recipe - Epicurious image

I still have fond memories of learning to make these with my mum in our kitchen. Gyoza are very versatile—you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup. These dumplings also freeze well in zip-lock bags.

Provided by Sachie Nomura

Total Time 55 minutes

Yield 50 dumplings

Number Of Ingredients 13

1 packet 50 gyoza wrappers
1/8 cabbage
1 teaspoon salt
400 g lean pork or chicken
1/2 bunch garlic chives, finely chopped
4 dried shiitake mushrooms, soaked in hot water and finely chopped
1 tablespoon grated ginger
2 teaspoons soy sauce
2 teaspoons sesame oil, plus 2 teaspoons extra, for cooking
Pinch of salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
La-yu (Japanese chilli oil), optional

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.

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