Gyoza Japanese Dumplings Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

JAPANESE GYOZA



Japanese Gyoza image

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

1 lb country-style pork sausage
1 lb ground lean pork
1 tablespoon soy sauce
2 teaspoons chili oil
1 carrot, finely shredded
4 cloves garlic, minced
6 green onions, chopped
2 -3 tablespoons fresh ginger, grated
1/2 medium cabbage, shredded
1/2 cup beef broth
2 packages gyoza skins
peanut oil
1/3 cup tahini (sesame paste)
1/3 cup rice vinegar
1/3 cup Japanese soy sauce
1/4 cup sugar or 1/4 cup light corn syrup
1 1/2 tablespoons sesame oil
1 tablespoon fresh garlic, pressed or finely chopped
1 tablespoon chili oil
1/2 teaspoon szechwan pepper
2 -3 green onions, chopped

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.

People also searched

More about "gyoza japanese dumplings food"

GYOZA (DELICIOUS JAPANESE DUMPLINGS) - TINIS KITCHEN
gyoza-delicious-japanese-dumplings-tinis-kitchen image
Web 2020-09-30 Place the minced pork, cabbage, green onions and shiitake mushrooms in a large bowl. Add grated ginger and grated garlic. Add …
From tiniskitchen.com
5/5 (1)
Category Food
Cuisine Japan
Total Time 1 hr 10 mins
See details


JAPANESE GYOZA (DUMPLINGS) | RECIPETIN EATS
japanese-gyoza-dumplings-recipetin-eats image
Web 2016-01-29 Instructions. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt …
From recipetineats.com
5/5 (117)
Total Time 45 mins
Category Appetizer, Side
Calories 72 per serving
  • Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
  • Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
See details


GYOZA (JAPANESE DUMPLINGS) RECIPE - BBC FOOD
gyoza-japanese-dumplings-recipe-bbc-food image
Web 2013-02-20 Method. For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a knife or a pair of …
From bbc.co.uk
Category Starters & Nibbles
See details


GYOZA (JAPANESE DUMPLINGS) - THE FOOD SHOW
gyoza-japanese-dumplings-the-food-show image
Web Ingredients. 1 packet (50) gyoza wrappers. Filling. 1/8 cabbage 1 tsp salt 400g lean pork or chicken mince 1 bunch garlic chives, finely chopped
From foodshow.co.nz
See details


WHAT ARE GYOZA? A JAPANESE DUMPLING GUIDE
what-are-gyoza-a-japanese-dumpling-guide image
Web The most comon type of Gyoza in Japan is Yaki-Gyoza. This style of Gyoza is very similar to the Chinese ‘potsticker’ dumplings. The prepared dumplings are placed in a pan and fried for a short time, water is then …
From kikkoman.co.uk
See details


JAPANESE STREET FOOD - JAPANESE DUMPLINGS GYOZA 餃子 - YOUTUBE
Web These Japanese pan-fried dumplings, Gyoza,Juicy on the inside, crispy and golden brown on the outside.餃子Gyoza or Japanese dumplings is as ubiquitous as rame...
From youtube.com
See details


JAPANESE STREET FOOD - GYOZA ( JAPANESE DUMPLINGS ) - YOUTUBE
Web Japanese-style gyoza are related to their Chinese counterparts but tend to be more subtle in flavor, stuffed with juicy pork and cabbage lightly seasoned wit...
From youtube.com
See details


ALL ABOUT GYOZA | EXPERIENCES, RESTAURANTS, PRODUCTS AND MORE
Web A popular snack at izakaya and Chinese restaurants, plump gyoza are Japan’s juicy bite-sized dumplings that pack a big flavor hit. Neatly folded and filled with a delicious …
From byfood.com
See details


GYOZA | TRADITIONAL DUMPLINGS FROM JAPAN - TASTEATLAS
Web The famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate …
From tasteatlas.com
See details


GYOZA: THE STORY AND VARIATIONS OF THE JAPANESE DUMPLINGS
Web 2022-06-10 Japanese Gyoza and Variations. The most traditional dumplings will contain a mixture made of pork, vegetables, and a spice mix. However, in Japan, dumplings …
From cookly.me
See details


5 MOST POPULAR JAPANESE DUMPLINGS - TASTEATLAS
Web 2021-01-13 JAPAN. 4.5. shutterstock. Nikuman are Japanese-style steamed pork buns which were influenced by the traditional Chinese baozi. They consists of leavened wheat …
From tasteatlas.com
See details


GYOZA - JAPAN-GUIDE.COM
Web Gyoza. Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where …
From japan-guide.com
See details


GYOZA FROM SCRATCH PERFECT EVERY TIME · I AM A FOOD BLOG
Web 2022-05-02 How to make a dumpling skirt. Heat up a bit of oil in a non-stick pan over medium to medium high heat. Add your gyoza, leaving a bit of space between them. …
From iamafoodblog.com
See details


GYOZAS, JAPANESE DUMPLINGS | JAPAN EXPERIENCE
Web 2019-09-29 The origins of gyoza. Gyoza is typical of Japan in that Japanese cuisine has adapted the traditional Chinese dumpling recipe to the taste of the Rising Sun. This …
From japan-experience.com
See details


HOW TO MAKE PORK AND SHRIMP GYOZA (WITH SPICY DIPPING SAUCE)
Web 2022-12-06 Gyoza Dipping Sauce Recipe. The most straightforward bit of the whole meal! To make a simple Gyoza dipping sauce: Combine 4 tablespoons of soy sauce with 4 …
From daysofjay.com
See details


GYOZA - HISTORY, RECIPE AND RESTAURANTS
Web 2022-09-16 Gyoza (餃子) is Japanese dumplings with fillings of vegetables, cabbage, meat and wrapped by a piece of dough. MENU. Pages. ... 2022 9/16. Japan 2022年9 …
From foodinjapan.org
See details


HOW TO MAKE AND SERVE JAPANESE DUMPLINGS (GYOZA)
Web 2022-12-10 To begin, dissolve one teaspoon of sugar in one tablespoon of water. As well, combine 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon chili oil, 1 …
From everesthimalayancuisine.com
See details


GYOZA ~JAPANESE DUMPLINGS~ - HOW TO JAPAN
Web 2021-09-24 Gyoza dates back to the Edo era. It is said that in 1689, Mitsukuni Tokugawa, who is known as Mito Komon, ate gyoza for the first time in Japan. At that time, they …
From howtojapan.net
See details


JAPANESE DUMPLINGS (GYOZA) | FOODLAND ONTARIO
Web Instructions. In food processor, finely chop together cabbage, onion, carrot, garlic and gingerroot. Combine with pork and mix well. Place about 1 tbsp (15 mL) filling in centre …
From ontario.ca
See details


GYOZA (JAPANESE DUMPLINGS) IN 2022 | FOOD, RECIPES, JAPANESE …
Web Jun 14, 2022 - Gyoza - Japanese pan-fried dumplings are SO delicious. EASY gyoza recipe made with store-bought ingredients, cheap & a zillion times better than takeout. …
From pinterest.com
See details


Related Search