Recipe: Gyouza
[Japanese Fried Dumplings]

Gyoza is the Japanese word for Jiaozi a dumpling of Chinese origin. Many recipe variations exist, the most common one found in Japan is a mixtures of minced pork, cabbage, and nira, seasoned with soy sauce, rice vinegar and sesame oil, wrapped into thinly rolled piece of dough.

Gyoza shops can be found throughout Japan, but more commonly they are sold as a side dish in ramen restaurants. The most popular preparation method is called yaki-gyoza where the dumpling is first fried on the backside, later water is added. Sealed with a lid the upper part of the gyoza is steamed until the water has evaporated. Other popular methods include boiling (Sui-gyoza) and deep frying (Age-gyoza). Dipped into a sauce of rice vinegar, soy sauce and/or spiced oil, they are best enjoyed while still steaming hot. (Japan 101).

Ingredients
For filling:
1/3 cup chopped cabbage (boiled)
2 tbsps chopped green onion
1/2 pound ground pork
1 tsp sesame oil
1 tsp sugar
2 tsps soysauce
1/2 tsp garlic salt
1/2 tsp grated fresh ginger

20 gyoza wrappers
1 tbsp vegetable oil

Directions
  • Combine all ingredients for filling in a bowl and mix well by hands.
  • Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper.
  • Make a semicircle, gathering the front side of the wrapper and sealing the top.
  • Heat oil in a frying pan.
  • Put Gyoza in the pan and fry on high heat for a min until the bottoms become blown.
  • Add 1/4 cup water in the pan.
  • Cover the pan with a lid and steam the gyoza for a few minutes on low heat.

    *Makes 4 servings

    From Japanese Cuisine.

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