Thursday, June 29, 2006

Gyoza

Gyoza are those wonderful Japanese dumplings - they are quite simple to make at home and make for a wonderful start to a meal or a light snack.

gyoza

Gyoza

Gyoza or Gow Gee wrappers
120g pork, minced
180g cabbage, very finely shredded
3 spring onions, finely sliced
1 tablespoon Japanese Soy Sauce
1 tablespoon Sake
1 teaspoon Sesame Oil
1/2 teaspoon Sansho
1/2 teaspoon Sugar
1 egg, lightly beaten

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Gyoza or Gow Gee Wrappers are round and are white rather than yellow like Won Ton wrapper. It's these wrappers that will give you the best result.

To make the filling:

Combine the minced pork (I like to mince it myself from pork shoulder) with the cabbage, spring onions, soy, sake, sansho, sesame oil and egg in a bowl and mix well. Place this in the fridge for at least an hour to allow the flavours to amalgamate.


Making the Gyoza:

Take a wrapper and place it on a bench. Moisten the edge with a little water - this will help it seal. Lay a small amount of filling along the centre of the wrapper. Be careful not to overfill.

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Draw the edges together to form a half moon. Press to make sure the edges have sealed.

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Stand the gyoza upright and push down slightly to flatten it's base, then move along the edge pinching and twisting. Traditionally, it's said that gyoza should have 5 pleats.

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Keep repeating the process until you've used all the mixture up. These will freeze really well - the best method is to place them in the freezer on a tray for an hour or so before moving them into storage containers where you will keep them in single layers. The initial chilling should stop them from sticking.

To cook:

Gyoza have a two part process. The first is steaming and the second is frying. There are various ways of doing this - I quite like this one-pan method.

In a fry-pan pour in a thin layer of water. Let it come to the boil before adding the gyoza. Place a lid on the pan and turn down the heat and let them simmer. The water should just about be gone by the time the gyoza are ready. Remove the gyoza, dry the pan and add a little oil. Heat this then add the gyoza - cook the base and one side only until they are nice and crispy.

Serve with Japanese Soy Sauce or Ponzu Sauce.

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11 comments:

  1. Those look beautiful! How did you get them so perfect? Mine never look that good.

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  2. Thanks! Just like most things I think it's just from practice, the more you do the more better you get.

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  3. your pictures are beautiful! they look like they came right out of a fancy cookbook

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  4. Thanks so much Sara!

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  5. I appear to cook mine back to front. I sear them first in a hot pan with oil, then throw in a cup of water and steam (with lid on). Uh huh...a somewhat dangerous pursuit I must admit. Hence the reason for full apron, oven mits and a quick lidding technique ;-).

    I never even thought to try your way. Hmm...logic sometimes is not my strong point!!

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  6. I absolutely love gyoza & could eat them for my entree, main & dessert any time!

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  7. Hi Mellie - I have seen it done in that manner though they really just wipe the (non-stick) pan with oil and cook them over very low heat, once they have started to colour hot water is added, heat raised, lid put on and they steam, they then let it continue cooking until all the water has gone and it starts to brown again, it's then finished with a splash of soy in the pan.

    Ange - they are addictive and a "must have" when we go out for japanese.

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  8. I'm just getting into this great page - thanks.
    the fry first then add water method is what was used by my host mothers in Japan when I first learn to make these.
    Great memories are made sitting around with friends making these tastey morsels!
    -katrina

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  9. Thanks Katrina - what lovely memories to have!

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  10. wow, i love your site! those look just wonderful.

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  11. Thanks Katy - they are quite delicious I really should make them more often!

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