pork gyoza

Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we’re bringing that warm, fuzzy feeling right to your very own kitchen table. 

Homemade Dumplings Recipe by Tasty

all-purpose flour

salt, divided

water

red cabbage

green onion, sliced

garlic,

ginger,

soy sauce

sesame oil

pork

pepper

¾ cup mushroom, diced

¾ cup carrot, diced

shrimp,

rice wine vinegar

red pepper flake

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Tasty

In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.

Roll out dough on a floured surface and knead until smooth.

Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.

Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.

Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.

Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.

For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.

Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.

https://vid.tasty.co/output/47587/mp4_640x640/1502835536

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

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)

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Easy Gyoza - Japanese Pork Dumplings

30-40 gyoza wrappers (round)

tbsp sesame oil (for frying)

water (some

cabbage (napa, chopped)

spring onion / green onion (chopped)

tsp sesame oil

tsp fresh ginger (grated)

tsp sugar

tsp garlic salt

tbsp red miso paste (Optional:

gyoza sauce (homemade)

mirin

tbsp ponzu

tbsp sesame oil

garlic (finely chopped)

spring onion / green onion (finely sliced)

tsp white sesame seeds (crushed)

Filling

Place the pork mince, chopped cabbage, spring onion, soy sauce, sesame oil, ginger, sugar and garlic salt into a large mixing bowl. Add any extra seasonings to your taste, such as optional spoonful of red miso paste if you’re including it. Mix with your hands until the ingredients are nicely combined.

For the Filling

Dumpling

Take a gyoza wrapper in one hand and top with a spoonful of  filling into the centre (around 1 tbsp, but adjust to suit the size of your wrappers if needed). Using your finger, dab a small amount of water all around the edge of the wrapper. This will be your glue.

Wrap

For the authentic gyoza wrapper shape - begin by folding the wrapper over the filling to make a semicircle, then pinch one corner with your fingers to seal. Gather more of the wrapper and overlap your first section slightly to make a dart, then pinch gently to seal. Continue until the gyoza is fully sealed (about 4 darts), then repeat for your remaining gyoza. Alternatively you can use a dumpling press to make this process easier.

For an easier fold - If you don’t want to do the more traditional darts / pleated folds, you can do a simple straight edge instead. Just fold the wrappers over and seal into a half moon shape. Then pick them up and then tap the straight edge on your work surface to create the flat ‘bottom’ for frying.

To Fold the Gyoza

Heat the sesame oil in a large flat frying pan. Add the gyoza and fry on a high heat until the bottoms turn a toasty golden brown (1-2 mins).

Steam

Reduce the heat to low and add around 1/4 cup water into the pan. Be careful – the oil will spit if it’s too hot. Be ready to use the frying pan lid as a shield. Cover and steam the gyoza on low heat until all the water has evaporated and the gyoza are cooked through (around 2-3 mins).

To Cook

Sauce

Choose your favourite from the above ingredients list (or why not do both?). Add all ingredients for your chosen sauce into a small dipping bowl, give it a stir and serve alongside your freshly cooked gyoza dumplings.

For the Dipping Sauce(s)

https://www.youtube.com/watch?v=MkOVcqVwUFs

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Making Japanese dumplings at home may seem intimidating at first, but it’s actually very easy. The filling comes together quickly, and pleating the wrappers is super fun! Why not recruit a few friends and fold the gyoza while you catch up?

Homemade gyoza taste much better than any store bought dumpling, since you can make use of fresh high quality ingredients. It’s easy to adapt the recipe to use up what you have on hand, or make your own favourite combinations. 

RECIPE STEPS
00:00 - How to Make Gyoza Dumplings
00:04 - Prepare the filling
00:44 - Fold the dumplings
01:31 - Fry the dumplings in sesame oil
01:45 - Add water, cover with lid to steam

FULL RECIPE - https://www.wandercooks.com/gyoza-japanese-pork-dumplings/
DIPPING SAUCE - https://www.wandercooks.com/super-quick-gyoza-sauce/

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How to Make Gyoza - Homemade Dumplings (Japanese)

Homemade pork dumplings are quick and easy to make, with perfect crispy bottoms and a tender, juicy pork filling inside.​ Easy to meal prep and freeze well.

Pork Dumplings

pound ground pork

1 egg

teaspoon fresh ginger, grated

tablespoons soy sauce (or oyster sauce)

tablespoon Shaoxing cooking wine

teaspoon sesame oil

teaspoon salt

teaspoon ground black pepper pepper

Chinese chives, finely chopped

dumpling wrappers(one 50-piece package)

tablespoons vegetable oil

cup cold water (more

tablespoon white sesame seeds (for garnish)

tablespoon green onions, finely chopped (for garnish)

tablespoons black vinegar

tablespoon soy sauce

teaspoon green onions, sliced

In a large mixing bowl, add ground pork, egg, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Stir with a spatula until evenly combined.

Cover the bowl with plastic cling wrap and marinate for at least 20 minutes (up to overnight) in the refrigerator to soak in all the flavours.

Make the Filling:

Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.

Transfer a tablespoon of filling into the centre. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.

Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.

Wrap the Dumplings:

Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes. Place a batch of 15 dumplings on the pan and place them approximately 1/2-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).

Add water into the pan to cover half of the dumplings' height (1/2-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.

Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.

Repeat the same steps for another batch of 15 dumplings.

Pan-Fry the Dumplings:

In a small bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions. You can also add some Sriracha for a spicy kick.

Transfer the crispy dumplings onto a plate and sprinkle some sesame seeds and green onions on top. Serve with the homemade vinegar dipping sauce.

Serve the Dumplings:

I didn’t think I could make these at home. They turned out sooo good!!

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