You just have to try this super easy Gyoza recipe that includes a simple but flavorful dipping sauce. You will definitely love it!Gyoza is a popular Japanese dumpling. The filling is usually made of meat and cabbage wrap in thin dough wrappers. The process of cooking Gyoza involves frying them first and then steaming afterward. This makes it crispy on one side, soft on the other side and juicy in the inside.
This Gyoza recipe though, which I got from ate Mia, my lovely sister-in-law, when my parents and I visited them last month in Paris, does not contain cabbage. I like how simple and easy it is and, of course, delicious. You may add 1-2 cabbage leaves chopped finely if you like, but I, personally, am quite happy with this no-cabbage Gyoza recipe. And my niece, Nicole, are crazy about them.
Wrapping Gyoza is really easy. First, you take a spoonful of the filling and place it in the middle of a wrapper. Wet the edges of the wrapper with water to make them stick together. Fold it in half and pinch the center top part of the wrapper together and form the gyoza by pleating the side of the wrapper facing up. You can do the pleats all facing one side or both sides facing the center like what I did in these photos.
They are so cute, I could eat them! And I did, cooked, of course, and with some help from Armin.
Ate Mia served them with store-bought dumpling sauce (Lee-Kum-Kee) which was fantastic, I have to say. Unfortunately, I was not able to find one here in Germany. Ok, I didn’t really look that hard and maybe there is some from our Asian store but I didn’t want to go all the 30 or so Kilometers for only the sauce since I have the wrappers sitting in my fridge for some time now. And I know that if I go there, I would end up buying other stuff which I am trying to avoid since we are in the process of disposing of a lot of our stuff and we now only have a month to do that before we leave for the Philippines! So in the end, I just made my own dipping sauce and it was also great.
- 500 ground pork
- ½ Tablespoon garlic powder
- ¼ cup finely chopped green onion
- 1½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 Tablespoon sesame oil
- 2 teaspoon sugar
- a pack of Gyoza wrappers
- 1 Tablespoon cooking oil for frying (per batch of cooking)
- ¼ cup of water (per batch of cooking)
- 1 teaspoon sesame oil (per batch of cooking)
- DIPPING SAUCE:
- ¼ cup soy sauce
- 2 Tablespoon vinegar
- 2 Tablespoon sesame oil
- 1 Tablespoon finely minced ginger
- 1 Tablespoon finely chopped green onion
- ¼ teaspoon chili flakes (adjust as desired)
- 1 teaspoon sugar
- Combine the ground pork, garlic powder, green onions, salt, pepper, sesame oil and sugar in a bowl until well distributed.
- Cover the bowl with a plastic wrap and let it rest for at least an hour the flavors to blend or place in the fridge overnight.
- Take a spoonful of the filling and place it in the middle of a wrapper. Wet the edges of the wrapper with water to make them stick together. Fold it in half and pinch the center top part of the wrapper together and form the gyoza by pleating the side of the wrapper facing up. (See photos).
- In a non-stick skillet or frying pan, heat oil over medium-high heat. Place the gyoza in a single layer, flat side down. Fry it for about 3-5 minutes or until the bottom turns golden brown.
- Pour ¼ cup of water into the pan and cover with the lid to create steam. Cook for another 3 minutes or until most of the liquids are gone.
- Remove the lid to let the remaining liquid evaporate then add a teaspoon of sesame oil and cook uncovered for another few minutes until the bottom is crisp.
- Transfer cooked gyoza into a serving dish.
- To make the dipping sauce, just combine all ingredients in a small bowl and stir until sugar is dissolved.
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Suman sa Lihiya