dumpling filling

How to make crispy on the outside, juicy in the middle, pan fried Japanese Gyoza Dumplings

Crispy Pan Fried Japanese Gyoza Dumplings (餃子)

Pork mince

Ginger paste

Garlic paste

Spring onion (about half of 1 stalk)

Chives

Salt

tsp Soy sauce

tsp Oyster sauce

Ground black pepper

tbsp Sesame oil OR lard

Sugar

water

Premade gyoza wrappers

flour

tbsp Vegetable oil

Sesame oil

tbsp Rice Vinegar

tsp Chilli oil

tsp Ground black pepper

First, dice up 70g of spring onion as small as you can.

Cut the chives into 5mm slices and put them in a separate bowl. You can use a knife or scissors, whichever you prefer.

Add the pork mince, 1 and 1/2 tsp ginger paste, 1 and 1/2 tsp garlic paste, 1/2 tsp salt, 1/2 tsp sugar, 2 tsp soy sauce, 1 tsp oyster sauce, a pinch of black pepper and the spring onions into a large bowl.

Using your hands (or you can wear disposable plastic gloves) knead the flavours into the mince. The mince will become almost like a paste.

Next, add the warm water one third at a time (so about 15-20ml) and keep kneading until all the water is in.

Finally add 1 tbsp of lard (or sesame oil) and the chives you chopped earlier.

Knead one last time to make sure all the ingredients are evenly spread throughout the mince.

To make the filling

Take your gyoza wrapper in the palm of your hand and use a knife to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger width gap all the way around the edge. Be careful not to overfill the gyoza otherwise you won't be able to seal it!

Using your empty hand, dip a finger in the water and wet down one half of the edge, this acts like a glue to bond the edges when pressed together.

Carefully fold the gyoza but don't let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold a small pleat and press it down.

Continue pleating and pressing each fold all the way along the semi circle shape until the gyoza is completely sealed.

Put your completed gyoza onto a flour dusted plate and repeat. It might take a few tries but you'll soon get the hang of it!

Forming the Gyoza

First, mix 50ml of warm water and 1 tsp flour to make a slurry.

Heat your non-stick pan on medium and add 2 tbsp of vegetable oil.

Carefully place your gyoza into the pan one by one with the flat side facing down and touching the base. Fry until it starts to turn brown.

Pour your flour/water slurry into the pan, making sure everything is covered. Put the lid on and allow the slurry to completely evaporate, creating a crispy layer around the gyoza.

While the slurry is evaporating make your sauce. Mix 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp chilli oil and 1/4 tsp ground black pepper in a shallow bowl.

Once all of the slurry is evaporated, take off the lid and drizzle with 1 tbsp of sesame oil.

Flip them all onto a plate together and serve with the dipping sauce!

Cooking the Gyoza

These were so so delicious, the crispy bottom was just perfect! Really easy recipe to follow and the veggie ones came out just as tasty! The homemade wrappers are a complete game changer as well, so much better than the pre-made ones! Will be making these again and again!

https://www.youtube.com/watch?v=H-UJFc_ERog

Gyoza is definitely one of the most loved dishes by Japanese people.
Here's the video recipe for Gyoza filling and Gyoza dipping sauce video!



This video's recipe: https://sudachirecipes.com/2020/04/29/crispy-pan-fried-japanese-gyoza-dumplings/

Website: https://sudachirecipes.com/
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For the filling

    300g Pork mince
    1 and 1/2 tsp Ginger paste
    1 and 1/2 tsp Garlic paste
    70g Spring onion (about half of 1 stalk)
    10g Chives
    1/2 tsp Salt
    2 tsp Soy sauce
    1 tsp Oyster sauce
    1 pinch Ground black pepper
    1 tbsp Sesame oil OR lard
    1/2 tsp Sugar
    50ml Warm water

Constructing

    32 Premade gyoza wrappers or see our recipe for Japanese Gyoza Wrappers from Scratch.
    1 Small cup of water

Cooking Time

    50ml warm water
    1 tsp flour – mixed
    2 tbsp Vegetable oil
    1 tbsp Sesame oil

For the sauce

    1 tbsp Rice Vinegar
    2 tsp Soy sauce
    1/2 tsp Chilli oil
    1/4 tsp Ground black pepper


#Gyoza #Japanese food #Japanese recipe

Japanese Gyoza with Dipping Sauce Recipe (餃子)

This is the only way I would make my dumpling filling: pre cook it! This dumpling filling is made with napa cabbage, pork, shiitake mushrooms.

Dumpling Filling (Fully Cooked Pork Filling)

pork

cabbage

ginger

g onion

mushrooms

tbsp cooking oil ((I used vegetable oil))

salt

tbsp regular soy sauce

oyster sauce

chicken powder

tbsp cooking wine ((optional))

tsp sugar

¼ tsp Sichuan peppercorn powder ((optional))

¼ tsp white pepper powder ((optional))

cornstarch ((or potato starch))

80 dumpling wrappers ((See my dumpling wrapper recipe))

Cut a napa cabbage crosswise into halves, rinse the leafy part under cold running water, shake off the excess moisture. Wrap the white steam part with plastic wrap, keep it in the fridge for future use. Mince the leafy part by cutting the napa leaves into thin slices lengthwise, and cutting crosswise to mince them. Set aside.

Wipe shiitake mushrooms with a damp paper towel, chop them into tiny pieces. Mince ginger and finely chop green onions with a knife or a food processor.

Preheat a wok or frying pan over medium high heat for 1 minute, add in 3 tbsps of cooking oil, dump in the ground pork, stir fry. Optionally scoop out the excess grease (you can skip this step if you like the flavor of the grease).

Once the pork is cooked through and it stops to release more grease, add in another 3 tbsp of cooking oil and 1 tbsp of sesame oil, stir to mix well. Add chopped shiitake mushrooms and minced ginger to the pork, stir fry until the mushrooms turn soft and the pork turns slightly brown. Add chopped napa cabbages and green onions, stir fry until well mixed.

Add in seasonings (salt, soy sauce, oyster sauce, chicken powder, cooking wine, sugar, Sichuan peppercorn powder, white pepper powder) and 1 large egg, stir fry until well mixed. Taste and add more seasonings if it&#39;s needed.

Dissolve 1 tbsp of cornstarch with 2 tbsps of cold water, pour the cornstarch water to the dumpling filling, stir fry until there is no liquid in bottom of the wok.

Transfer to a large bowl, let cool to room temperature. Wrap with dumpling wrappers. Check out my cute colorful dumpling recipe here!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1656535090/iq0cgbgvcxycejondi62.mp4

Tiger, frog, puppy, kitten, or strawberry? Which cute dumpling do you like the most?
Let’s make some cute dumplings with homemade colorful vegetable dumpling wrappers!

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The most viewed dumpling filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine