Best 3 Japanese Gyoza Recipes
**An Exquisite Culinary Journey: Unveiling the Delights of Japanese Gyoza**
Embark on a delightful culinary adventure as we delve into the world of Japanese gyoza. These delectable pan-fried dumplings, known for their crispy texture and savory filling, are a beloved staple in Japanese cuisine. Our comprehensive guide offers a diverse collection of gyoza recipes, catering to various dietary preferences and culinary skills. From traditional pork and vegetable gyoza to innovative vegetarian and seafood variations, our recipes promise an explosion of flavors and textures in every bite. Whether you're a seasoned dumpling enthusiast or new to the art of gyoza making, our step-by-step instructions and helpful tips ensure a successful and enjoyable cooking experience. Join us as we explore the rich culinary heritage of Japan and discover the art of crafting perfect gyoza at home.
**Recipes Included:**
1. **Classic Pork and Vegetable Gyoza:** Experience the quintessential flavor combination of juicy pork, crunchy vegetables, and aromatic ginger in this timeless recipe.
2. **Vegetarian Gyoza:** Delight in a symphony of flavors and textures with this meatless rendition, featuring a savory filling of tofu, mushrooms, and vibrant vegetables.
3. **Seafood Gyoza:** Discover the海の幸 (umi no sachi, "blessings of the sea") with these gyoza filled with succulent shrimp, tender squid, and briny seaweed.
4. **Chicken Gyoza with Carrot Ribbon Salad:** Elevate your gyoza experience with this tantalizing combination of tender chicken, crisp carrot ribbons, and a refreshing salad dressing.
5. **Chive and Egg Gyoza:** Embark on a culinary journey to northeastern Japan with these delicate gyoza, featuring a harmonious blend of chives, eggs, and savory seasonings.
6. **Vegetable Gyoza Dumpling Soup:** Experience the comfort and nourishment of this hearty soup, where succulent vegetable gyoza dumplings swim in a flavorful broth enhanced with ginger, garlic, and soy sauce.
7. **Gyoza with Dipping Sauce:** Elevate your gyoza experience with our selection of dipping sauces, offering a range of flavors from classic soy-vinegar to spicy chili oil and creamy ponzu.
GYOZA (JAPANESE POTSTICKERS)
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 Dish Recipes Dumpling Recipes
Time 54m
Yield 6
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, Carbohydrate 26.2 g, Cholesterol 59 mg, Fat 10.6 g, Fiber 1.5 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 763.8 mg, Sugar 0.9 g
GYOZA (JAPANESE DUMPLINGS)
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
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.
JAPANESE GYOZA
This is a great recipe for Gyoza. It is a little time consuming to make, but oh so worth the effort. A gyoza press makes the job easier. It makes 100 gyoza. I make them all and freeze the others (uncooked)for another time. The dipping sauce is so tasty that you will tempted to get up in the middle of the night and stick your finger in for a little taste. MMmmmm!
Provided by lisar
Categories Japanese
Time 2h30m
Yield 100 gyoza
Number Of Ingredients 21
Steps:
- In a large skillet brown the pork and sausage.
- Saute this over med-high heat, adding the soy sauce and chili oil.
- When the meat is browned, add the next 4 ingredients and fry for several minutes.
- Add cabbage, cook til wilted.
- Add broth.
- Cover, let mixture steam until liquid is reduced.
- Remove mixture with slotted spoon and place in bowl to cool.
- *Brush water around the edges of gyoza wrapper.
- Place filling in gyoza.
- Seal with gyoza press or pinch together with fingers making little folds.
- Heat less than 1/4 cup peanut oil in pan.
- Addd several gyoza to pan.
- Brown gyoza on both sides.
- Carefully add 1/4 cup water to hot pan and quickly cover.
- Let steam until liquid is evaporated.
- Remove to cool.
- Makes about 100.
- These freeze well, freeze in single layer.
- *Ihave made the the filling the day before and assembled the gyoza right beore cooking.
- The whole family helps with this process.
- To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
- Blend at high speed until the sauce is smooth.
- Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.
Tips:
- Choose the right wrappers: Gyoza wrappers can be found in most Asian grocery stores. Look for wrappers that are thin and pliable, with a slightly chewy texture.
- Prepare the filling in advance: This will give the flavors time to meld together. You can make the filling up to a day ahead of time and store it in the refrigerator.
- Use a variety of fillings: Gyoza can be filled with all sorts of things, such as pork, chicken, shrimp, vegetables, and tofu. Get creative and experiment with different combinations.
- Fold the gyoza carefully: The folds should be tight and secure, so that the filling doesn't leak out during cooking.
- Cook the gyoza in a hot pan: This will help to create a crispy bottom and a tender filling.
- Serve the gyoza with a dipping sauce: A simple dipping sauce made with soy sauce, vinegar, and chili oil is a classic choice.
Conclusion:
Gyoza are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your liking. So next time you're looking for something new to cook, give gyoza a try!
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