GYOZA (English Version)

GYOZA (English Version)

By Sandra Djohan | July 27, 2021

I love Gyoza, and its such a hassle for me to always buy online or delivery, So I decide to make one and stock up. Whats great is when friends come over only take me 20 min to prepare and voila…small parties hahaha…the recipe is easy and a bit different then any other gyoza recipe, so I really suggest you give it a try and hopefully you enjoy this as much as I do

 

Posted in August Favorite, Chef's Favorite, Chicken, Chicken + Poultry, chinese, Chinese, Fish + Seafood, Fish And Seafood, Japanese, Kitchen Wisdom, Korean, Latest Recipes, October favorite, Recipe, Sandra's Recipe, Savoury, Top 5 Recipes

INGREDIENTS

  • 1 packed gyoza wrappers
  • 250 gr of minced chicken
  • 250 gr of prawn (Devined clean and minced)
  • 1 jicama minced into small pieces (fine mirepoix cut)
  • 1 carrots mince into small pieces (fine mirepoix cut)
  • 3 Spring onion, cut to small pieces
  • 100 gram napa cabbage
  • 1 Tbs sesame oil
  • 1 Tsp greated ginger
  • 1 Tbs oyster sauce
  • pepper
  • 1 sdm soy sauce
  • 2 tbs corn or rice flour

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INSTRUCTIONS

  • Gather all the ingredients, make sure when you have open the gyoza wrappers to wrap them with the damp towel to avoid the wrappers dry out

Make the Gyoza filling,

  • As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. You can blanch or microwave them for a minute or two. You can also sprinkle salt to dehydrate the cabbage and squeeze the water out. Or you can skip the entire process altogether.
  • Remove the core of the cabbage leaves and cut into very small pieces.
  • combine the ground meat (we mince it more so it become a finer paste, prawn (small pieces) cabbage, green onion, and spring onion, jicama and carrots (small pieces) in a large bowl.
  • add grated ginger and garlic
  • then add the seasoning (1 tsp sesame oil, 1 tsp soy sauce, ¼ tsp kosher salt, 1 tsp sake, and ⅛ tsp freshly ground black pepper). also the rice flour
  • mix well with your hand until it become quite sticky and change its color

Filling and Folding your gyoza

  • use your most palm of your non dominant hand. use a teaspoon to school the filling and place them in the centre of your wrapers. to seal the wrapers dip one finger and draw a circle around it until its covered
  • then fold the wrapers in half over the filling and pinch in the centre with your finger, but don't seal the whole wrappers. using your thumb and index finger, start making a pleat about a quarter 1/4  on top of the wrapper from the senter to the. right sid, making round 4 pleats, make sure your press.the folded pleat tightly against the back part of the wrappers using other tumbs and index finger.

Storing GYOZA

  • lay out your gyoza flat on a baking tray cover with plastic wrapers (make sure is flat) then freeze gyoza until completely frozen. Once the gyoza is fully solid, pack them in an airtight bag. this gyoza can last uptimes to 1 month
  • when cooking frozen gyoza, DO NOT DEFROST. cook while frozen and steam for extra 2-3 minutes

TO COOK YOUR GYOZA

  • Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down in a circular shape
  • Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
  • Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
  • Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan.
  • Cook uncovered until the gyoza is nice and crisp on the bottom.
  • serve with dipping sauce

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