GYOZA RECIPE RECIPES
GYOZA (JAPANESE POTSTICKERS) RECIPE | ALLRECIPES
Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.
Provided by ehagood10
Categories Main Dishes Dumpling Recipes
Total Time 54 minutes
Prep Time 40 minutes
Cook Time 14 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
- Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
- Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
- Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.
Nutrition Facts : Calories 253.5 calories, CarbohydrateContent 26.2 g, CholesterolContent 59 mg, FatContent 10.6 g, FiberContent 1.5 g, ProteinContent 12.8 g, SaturatedFatContent 2.9 g, SodiumContent 763.8 mg, SugarContent 0.9 g
GYOZA (JAPANESE DUMPLINGS) RECIPE | EPICURIOUS
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
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.
More about "gyoza recipe recipes"
AUTHENTIC JAPANESE GYOZA RECIPE - FOOD.COM
This is a gyoza recipe we got from Japan. It is the best I've had since moving back to the States. Don't be afraid to get your hands dirty!
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 285 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 285 per serving
- Serve with your favorite gyoza sauce.
See details
GYOZA RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Learn to make these authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide
From bbcgoodfood.com
Total Time 50 minutes
Category Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Cuisine Japanese
Calories 197 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Cuisine Japanese
Calories 197 calories per serving
- Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls. You can serve with both or just one dipping sauce.
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PAN-SEARED GYOZA RECIPE - NYT COOKING
Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. Throughout Japan, you can find gyoza steamed, pan-fried and deep-fried, and in recent years, lattice-edged dumplings have become popular. Made by pouring a slurry of flour and water into the pan with the dumplings, the water evaporates and the batter creates a crisp, lacy net. This pan-fried version is adapted from “The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider,” a collection of Japanese recipes from the chef Ivan Orkin, an owner of two ramen shops in New York. (Instructions for creating a lattice are below the recipe.)
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine japanese
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine japanese
- To pan-fry the gyoza, you will need a lidded 10-inch nonstick pan or a well-seasoned carbon steel pan. (You could also use whatever skillet you have, but increase the oil and keep a close eye on the gyoza.) Heat 1 tablespoon neutral oil in the pan over medium heat. When hot, add 10 to 15 gyoza, flat-side down, and cook until browned on the bottoms, 2 to 3 minutes. Add enough water to come just under a quarter of the way up the gyoza (about 1/2 cup, depending on how many gyoza you have in the pan), cover, and let the water cook away until the pan is dry and the gyoza wrappers have softened completely, 3 to 4 minutes. Remove the lid, increase the heat to medium-high, and let the gyoza crisp up on the bottoms for another minute or two, depending on how crisp you like them. Serve immediately with the dipping sauce and additional chile oil. Wipe the pan clean and cook the remaining gyoza. (Alternately, uncooked gyoza can be frozen on a baking sheet in a single layer until firm and then stored in resealable plastic bags for a couple months. To cook frozen gyoza, add a second batch of water in step 4 after the first batch evaporates.)
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GYOZA SAUCE RECIPE - CHINESE.FOOD.COM
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!
From food.com
Reviews 5.0
Total Time 3 minutes
Calories 177.8 per serving
From food.com
Reviews 5.0
Total Time 3 minutes
Calories 177.8 per serving
- 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.
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GYOZA DUMPLINGS RECIPE BY TASTY - FOOD VIDEOS AND RECIPES
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
From tasty.co
Reviews 97
Cuisine Chinese
Calories 93 calories per serving
From tasty.co
Reviews 97
Cuisine Chinese
Calories 93 calories per serving
- Enjoy!
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VEGETABLE GYOZA - RECIPES AND COOKING TIPS - BBC GOOD FOOD
These are a delicious light lunch or a starter if you are making Asian food for guests.
From bbcgoodfood.com
Reviews 5
Total Time 30 minutes
Cuisine Asian
From bbcgoodfood.com
Reviews 5
Total Time 30 minutes
Cuisine Asian
- Heat a frying pan on a medium heat, make sure you have a lid that fits the pan. Add 1tsp of oil to the frying pan and then place the gyoza in one at a time to the pan. Cook for 1-2 minutes until the base is nice and brown. Now, add some water to the frying pan and cover with the lid immediately. Steam for 3-4 minutes. Serve with some dipping sauce. I love sweet chilli sauce with these!
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GYOZA (JAPANESE DUMPLINGS) RECIPE - BBC FOOD
Feb 20, 2013 · For the chicken or pork filling. 500g/1lb 2oz pork or chicken mince. 1 head pak choi, very finely shredded. ¾in/2cm piece fresh root ginger, peeled, grated. 3 garlic cloves, peeled, grated. ½ tsp salt. ½ tsp freshly ground black pepper. 1 tbsp chopped spring onion (green part only) ½ tsp ground ...
From bbc.co.uk
From bbc.co.uk
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AUTHENTIC JAPANESE GYOZA RECIPE - FOOD.COM
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.
From food.com
From food.com
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GYOZA RECIPE ??(????) • JUST ONE COOKBOOK
From justonecookbook.com
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GYOZA RECIPE – JAPANESE COOKING 101
Sep 23, 2012 · Cool and mince. In a large bowl, add the first 8 ingredients and mix well. Take a sheet of gyoza wrapper in your hand and place a tablespoon size 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.
From japanesecooking101.com
From japanesecooking101.com
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GYOZA RECIPE – JAPANESE COOKING 101
Sep 23, 2012 · Instructions. Cook cabbage in boiling water in a pot for 1-2 minutes. Cool and mince. In a large bowl, add the first 8 ingredients and mix well. Take a sheet of gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper.
From japanesecooking101.com
From japanesecooking101.com
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JAPANESE GYOZA (??) RECIPE - MY JAPANESE RECIPES
Jun 01, 2020 · Gyoza Preparation. Combine cabbage with 0.5 tsp of salt, mix well, and set aside for 10 minutes. Place the diced garlic cloves, sliced chives, and minced meat into a large mixing bowl. Squeeze excess water from the cabbage and add to same mixing bowl.
From myjapaneserecipes.com
From myjapaneserecipes.com
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GYOZA - AUTHENTIC JAPANESE RECIPE - CHOPSTICK CHRONICLES
Sep 23, 2020 · Heat a frying pan over medium heat and place the Gyoza in the pan and brown the bottom part of the Gyoza. Once the Gyoza is slightly browned on the bottom, pour ¼ cup hot water into the pan to steam fry the Gyoza. Put a lid on the pan to steam the Gyoza and turn the heat up to high. Steam cook for about 3 minutes.
From chopstickchronicles.com
From chopstickchronicles.com
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199 EASY AND TASTY GYOZA RECIPES BY HOME COOKS - COOKPAD
Gyoza Chicken Soup. Steamed gyoza (see other recipe Gyoza) • udon (90 g) • water for cooking noodles • chicken broth • ginger (thinkly sliced) • spinach or as many as you like • shiitake mushrooms (I used dried shiitake) • black pepper. 2 servings. Bashed Cooking.
From cookpad.com
From cookpad.com
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GYOZA RECIPE (JAPANESE DUMPLINGS) - MOMSDISH
Sep 28, 2020 · Gyoza make for a great appetizer or a meal all on their own. If you are looking to make a full Japanese spread, see the recipes listed at the bottom of the page. Freezing Gyoza . Prepping a bunch of gyoza and freezing them for later is a genius move. Take raw gyoza and place them in a single layer on a baking sheet.
From momsdish.com
From momsdish.com
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THE BEST JAPANESE PORK AND CABBAGE DUMPLINGS (GYOZA) RECIPE
Sep 30, 2021 · 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.
From seriouseats.com
From seriouseats.com
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ALL THE RECIPES FROM ‘RECIPE CLUB’ - THE RINGER
Dec 07, 2020 · From the mind of chef Dave Chang and Majordomo Media, Recipe Club explores the best ways to cook a popular dish. Each week, Dave and Chris Ying are joined by a rotating cast of culinary experts to ...
From theringer.com
From theringer.com
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WHAT TO SERVE WITH GYOZA RECIPES
2019-04-10 · This recipe of gyoza noodle soup is a nice break from familiar ways to eat gyoza, which is deep frying or pan frying them. Serve gyoza in a flavorful broth for a comforting, cozy spin on a traditional dish. This asian flavors inspired soup definitely has soul-warming effects and is perfect for the colder weather months.
From tfrecipes.com
From tfrecipes.com
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