Gyoza is originally a Chinese dish but it has become increasingly popular in Japan. A basic gyoza recipe usually consists of ground meat (largely pork, but minced chicken works too), and/or a vegetable filling wrapped in a thin wheat flour dough.
These are then fried until brown on the bottom and then steamed till the skins are cooked. Most gyoza is served with a soy, mirin and chili oil dip.
Gyoza are largely found in ramen restaurants and make a great accompaniment to the noodly brothy goodness.
Living in Ireland can present minor difficulties when trying to track down certain ingredients, which I discovered when looking for the wheat flour skins to make these dumplings. I came across some when in Dublin, but thankfully I found that some are supplied in Asian stores in Cork. However, I would recommend getting a Japanese brand of gyoza skin as they are thinner then the Chinese equivalent (I think the thicker skins are used when making dim sum and other types of dumpling).
This recipe usually makes over 40 gyoza, so you may need to buy more then one pack of gyoza skins. One packs contains about 30-35 skins depending on the brand.
The ingredients are very simple and little work is needed when preparing the filling, its making the gyoza that is time consuming.
So here is what we need!
200g (7oz) Chinese cabbage, stems removed and finely chopped
200g (7oz) Minced pork (Substitute Shitake mushrooms for a vegetarian option)
2 Tsp finely grated ginger
3 Garlic cloves, crushed
2 Tsps Sake
2 Tsps Mirin (Japanese rice wine)
1.5 Tbsp Soy sauce
1 Small leek (or 2 spring onions) finely chopped
1/2 Tsp white pepper
1-2 packs gyoza wrappers
Method
1. Put cabbage in a colander and sprinkle with salt and stand for 20 minutes (This extracts the excess water from the cabbage). Squeeze well and mix with the other ingredients.
This little guy is a plastic circle on which you sit your gyoza skin.
Using the spoon provided, place about a teaspoon sized piece of filling into the centre.
Wet one half with a small bit of water and press together. And voila! A gyoza ready to go!
The second method is very much a more hand on approach whereby you sit the gyoza skin on the palm of your hand and place a teaspoon of filling in the centre, similar to the former method.
Wet half the skin and then fold the skin to create a semi circle, making sure to press firmly together. Now, the tricky bit.
Gently pinch the edges of the semi circle to create a pleat. Don't worry too much if it goes a bit funny, I still can't get it right!
And once again, voila! Done!
Heat some oil in a large non-stick frying pan over a medium heat. Place the gyoza flat side down in a single layer (I put between 5-7 per batch, depending on how hungry I am). Cook for about 2-3 minutes until crisp and golden. (Longer if you like a darker brown colour)
Add 40mls of water to the pan and cover with a lid and reduce the heat. Cook for another 5 minutes or until the skins seem slightly translucent. Remove the lid and turn up the heat until all the water has evaporated.
To serve, drain on a little kitchen paper and lay golden side up on a plate with the dipping sauce.
Dipping Sauce: 30mls Soy sauce
1 Tbsp mirin
1 Tsp chilli oil
Mix all ingredients together and divide between smaller dipping saucers.
Then prepare for absolute gyoza heaven!
Any extra gyoza can be frozen for use later on. I'd advise to tray-freeze the dumplings (they tend to stick together and then become quite a mess when trying to separate them again...personal experience led to the loss of many gyoza...sad times!)
Although it is a bit of a task to make so many dumplings at the one time, the process pays off in a big way.
This recipe I've given is the closest to authentic I have come up with and far surpasses what you may find in chain Japanese restaurants *cough*Wagamama*cough*.
Also bulk making the gyoza is very cost effective. Gyoza can range from €3-8 for 3-5 dumplings..... >o<
I have very roughly priced this at around €6.50 for all fresh ingredients with the condiments being extra, but once you have them, they will last a while.
Pretty much a bargin and freshly made by you! What could be better!
いただきます!! (Itadakimasu- Let's eat; I humbly receive)
No comments:
Post a Comment