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Japanese Gyoza
Gyoza
is a dumpling comprised of a thin skin of dough with a small amount of
filling which is sealed closed like a turnover then most typically fried.
gyoza - photo by
tochigi-kankou.jp
Gyoza History
The
Chinese get credit for the invention of this little dumpling which is
essentially the same as the Chinese
Jiaozi.
The gyoza was not introduced to Japan until the 1940's most likely adapted
after the Japanese invasion of China in the late 1930's. Since then
the Gyoza has become so popularized that there are Gyoza restaurants and
even a Gyoza Stadium located in Osaka, Japan. The Gyoza Stadium has a museum
complete with history and explanations of the many varieties of this adopted
dish.
Gyoza
Varieties
A fried gyoza may be common but it is not the only way
these little morsels are prepared. The dumplings are sometimes,
boiled, steamed,
grilled or even skewered into
shish-kebabs.
Fillings - a common recipe may include minced
pork, cabbage and Japanese chives (nira) seasoned with soy sauce, rice
vinegar and sesame oil.
Yaki-gyōza
(焼き餃子) - The prepared gyoza is fried and browned on
one side then turned and steamed till cooked.
Sui-gyōza (水餃子) -
Boiled or poached in liquid.
Age-gyōza (揚げ餃子)
- Deep fried gyoza
Gyoza
Dipping Sauce
A basic dipping sauce is made with
rice vinegar, soy sauce
and a
flavored oil such as sesame oil. See
dipping sauce recipes this page.
Gyoza Wrappers (Skins)
Gyoza skins or wrappers are made
of wheat flour and eggs rolled into thin sheets and cut into rounds about 3"
in diameter.
Look for gyoza skins in Asian markets or specialty grocers. You can
also ask for sue gow or pot sticker wrappers which are the same thing.
gyoza skins: photo by
gourmetsleuth.com
Simple
Pork Gyoza
Find gyoza skins at your
local Asian market if possible but if not you can use wonton skins.
I N G R E D I E N T S
2 scallions, minced
1 cup finely chopped green cabbage
1 tablespoon minced ginger
1/2 pound ground pork
Salt
1 egg white
3 tablespoons vegetable oil
1 package gyoza or wonton skins
(thicker)
I
N S T R U C T I O N S
In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a
fork and season with salt. Add egg white to bind mixture together. Place a
spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper
with fingertips, make pleats on one side, fold over and seal closed.
Continue with remaining meat. In large skillet heat oil. Brown dumplings in
oil on one side. When bottoms are brown and crispy, add water. Cover pan and
steam over medium heat for 8 - 10 minutes, until dumplings are cooked
through. Serve
with dipping sauce (See dipping sauce
recipes this page).
More Japanese Cooking
Tools
If you enjoy Japanese
foods and cooking please visit our online catalog. We carry a useful
collection of traditional tools.
Suribachi - Japanese
mortar and pestle
Sansho Surikogi -
Traditional hand carved Japanese pestle made from Sansho wood
Sesame seed toaster -
toasting brings out the flavor of the sesame seeds. Handy lid keeps
sesame seeds from popping out of the pan.
Sesame seed grinder -
grind sesame seeds onto noodles, soups or sush
Sushi serving set - not
just for sushi. This serving set makes a nice presentation for gyoza, sushi
or even tempura.
Ginger grater - a simple
but practical too works as a garlic grater too.
Turning slicer - use to
thinly slice
potatoes, cabbage,
daikon, carrots, onions or any firm vegetable |
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Gyoza Mold (Press)
The gyoza mold or press
is a simple plastic hinged gadget. You can make gyoza by hand but this
little device saves you time of having to pinch all the edges closed.
To Use The Gyoza Mold
A gyoza skin is placed in the center of the press, ingredients placed in the
center of the skin then fold the press in half and voile! A perfectly
crimped gyoza.
Gyoza press Available at
Gourmetsleuth.com
Gyoza
Dipping Sauce Recipes
Simple
Gyoza Dipping Sauce Recipe
2 Tbsp sesame seed oil
3 Tbsp brown sugar
1/2 cup teriyaki sauce
2 tsp fresh minced ginger
1 Tbsp finely chopped scallions
In a small pot stir brown sugar and sesame seed oil over med-low heat until
sugar melts. Stir in teriyaki sauce and ginger and bring to a simmer. Take
off heat. Pour into a sauce bowl and sprinkle with scallions. Serve with
gyoza.
Quick Gyoza Dipping Sauce
The recipe serves one person but you can increase the quantities as needed.
1tbsp soy sauce or tamari
1tbsp rice vinegar
A few drops sesame oil
Combine the soy and vinegar, add sesame oil.
Balsamic Vinegar and Truffle Oil Dipping Sauce
Recipe by the
Tasty and Meatless website.
1 cup soy sauce
1/4 cup sugar
3 tablespoons balsamic vinegar
1 inch piece ginger sliced
1-2 tablespoons white truffle oil
3 tablespoons water (optional)
Bring the soy sauce to a boil, add the sugar and slices of ginger and stir.
As soon as it boils, remove from the heat and add the balsamic vinegar and
truffle oil. The truffle oil will add an amazing taste to this dish so be
brave and go out and get some! If you do not have truffle oil you can use
sesame oil. Add the water only if you feel that the sauce is too salty. Let
the ginger steep like a tea bag in the sauce for a while. You can add a
little more truffle oil to taste if you want more flavor. Make sure to taste
the sauce periodically and remove the ginger as soon as it gets to the
strength that you like it so the flavor does not get too strong or too
bitter.
Gyoza Recipes
Browse our site for more
more Gyoza recipes.
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