Best 2 Gyoza Dumplings Recipe By Tasty Recipes

**Gyoza Dumplings: A Culinary Journey to Japan**

In the realm of dumplings, gyoza stands out as a Japanese delicacy that has captivated taste buds worldwide. These pan-fried dumplings, also known as potstickers, boast a golden-brown crispy base and a succulent filling wrapped in a thin and chewy wrapper. Gyoza dumplings are a versatile dish that can be enjoyed as an appetizer, main course, or even as a late-night snack. This comprehensive guide will take you on a culinary journey to Japan, exploring the art of making gyoza dumplings from scratch. Dive into the detailed recipes, each carefully crafted to cater to different dietary preferences and tastes. Discover the classic pork and vegetable gyoza, the vegetarian-friendly tofu and mushroom gyoza, and the unique shrimp and chive gyoza. Learn the techniques for creating the perfect wrapper, folding the dumplings with precision, and achieving that irresistible crispy base. With step-by-step instructions and helpful tips, this guide ensures that you'll be able to recreate the authentic flavors of Japanese gyoza dumplings in your own kitchen. Get ready to impress your family and friends with this delectable treat that promises an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

RIE'S GYOZA RECIPE BY TASTY

Rie's Gyoza Recipe by Tasty image

Here's what you need: ground pork, cabbage, nira chives, shiitake mushroom, garlic, ginger, soy sauce, sesame oil, sake, salt, black pepper, gyoza wrappers, sesame oil, water, flour, dipping sauce, soy sauce, rice vinegar, sesame oil, mirin

Provided by Rie McClenny

Categories Sides

Yield 80 gyozas

Number Of Ingredients 20

Ingredients

1 lb ground pork
2 cups cabbage, finely chopped
1 cup nira chives, finely chopped
½ cup shiitake mushroom, finely chopped
1 clove garlic, grated
1 teaspoon ginger, grated
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sake
1 teaspoon salt
1 teaspoon black pepper
80 gyoza wrappers
1 tablespoon sesame oil
1 cup water
1 tablespoon flour
dipping sauce, optional
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon sesame oil
1 teaspoon mirin

Steps:

In a large bowl, combine the ground pork, cabbage, nira chives, shiitake, garlic, ginger, soy sauce, sesame oil, sake, salt, and black pepper. Mix well with your hands.
Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
In a large nonstick frying pan, heat the sesame oil over medium heat. Add the 20-22 dumplings in a circle. Fry for 1-3 minutes.
Combine the flour and the water in a small bowl or measuring cup. Pour into the pan and cover. Steam the dumplings until the water is mostly evapolated, 7-8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Cook the remaining dumplings.
Serve with dipping sauce.
Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 62 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, Sugar 0 grams

GYOZA (JAPANESE DUMPLINGS)

Gyoza (Japanese Dumplings) image

Provided by Sachie Nomura

Categories Mushroom Appetizer Kid-Friendly Lunch Meat Deep-Fry Cabbage Pastry Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Small Plates

Yield 50 dumplings

Number Of Ingredients 15

Ingredients

1 packet 50 gyoza wrappers
Filling:
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
Dipping sauce:
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.

Tips:

Prep your ingredients in advance: Chop your vegetables, mince your garlic and ginger, and measure out your ingredients before you start cooking. This will make the process much smoother and faster.
Use a large skillet or griddle: This will give you plenty of room to cook all of the dumplings at once.
Be patient when cooking the dumplings: It takes a few minutes for them to cook through, so don't rush the process. Otherwise, you'll end up with undercooked dumplings.
Serve the dumplings with your favorite dipping sauce: Some popular choices include soy sauce, vinegar, and chili oil.
Garnish the dumplings with green onions or sesame seeds: This will add a pop of color and flavor.

Conclusion:

Gyoza dumplings are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a little practice, you'll be able to make perfect gyoza dumplings at home. So, grab your ingredients and get started!