A type of Japanese dumplings filled with either juicy minced meat or even made vegetarian by filling them with regular chopped veggies like cabbage, carrots, mushrooms, spring onions and chives.
Extremely popular in and outside of Japan, these dumplings are paired with an easy and tasty dipping sauce.
These dumplings are pan-fried to crispy golden brown at the bottom and then steamed. Every bite is soft yet crispy in texture.
Here's how these are made.
Ingredients:
1 packet store-bought gyoza wrappers. Each pack has around 25-28 wrappers.
Sesame oil, for pan-frying
Water, for steaming
Fillings
75 grams of cabbage, shredded and chopped
1 thumb-sized ginger, peeled and grated
2 cloves garlic, peeled and grated
1 medium sized onion, chopped
1 cup mushrooms, chopped. I used oyster mushrooms. You could use any of your favorite mushrooms.
1/2 cup chopped chives
1 cup carrots grated
1 tablespoon soy sauce
1 tablespoon oyster sauce. (Vegetarians can skip this).
3 dashes of white or black pepper.
1/2 teaspoon sesame oil
1 tablespoon chopped spring onions (greens only).
1 pinch of salt.
Dipping Sauce:
1/4 cup light soya sauce
1/2 cup rice wine venegar
1 teaspoon sesame oil
1 teaspoon sriracha sauce
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 cup chopped spring onions (greens only)
1 teaspoon red chilli flakes
1 teaspoon Sugar
Method:
Take a wok. On medium high heat add sesame oil.
Add chopped garlic, chopped ginger, chopped onions in the order. Saute for 30 seconds.
Add shredded cabbage, carrots, mushrooms and chives. Cook on medium high heat for about a minute.
Add oyster sauce, soya sauce, black pepper and salt. Cook for about couple of minutes and shut the flame off. Sprinkle chopped spring onions on top and combine.
Your gyoza filling is ready. Allow it cool down.
To make Gyoza Sauce, combine all the ingredients mentioned in the "Dipping Sauce" section. Stir to blend well.
To assemble the gyoza, place a piece of the gyoza wrapper on your palm. Spoon about 1 teaspoon of the filling mixture onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper. Fold the gyoza over, press and seal the left end. Use your thumb and index finger to make a pleat. Pinch to secure tightly. The end result should resemble a crescent shape with 5-6 pleats
Heat up the oil in a thick bottom pan or stir-fry pan over medium heat. Arrange the gyoza and cover with the lid. Pan-fry the gyoza until the bottoms turn golden brown and become crispy. Add about 50ml of water into the thick bottom pan or stir-fry pan and cover with lid immediately. Leave the lid on for about 4-6 minutes. The water should evaporate after this. Remove the lid and continue to cook the gyoza for another minute to crisp up the bottoms.
Remove the gyoza from the stir-fry pan and serve immediately with the Gyoza dipping sauce.
Enjoy people!