Gyoza

Hello everybody, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Gyoza. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Gyoza is one of the most favored of current trending meals in the world. It's simple, it's quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Gyoza is something that I have loved my whole life.

Many things affect the quality of taste from Gyoza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gyoza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can have Gyoza using 15 ingredients and 9 steps. Here is how you cook it.

Delicious crispy and juicy potsticker dumplings.

Ingredients and spices that need to be Take to make Gyoza:

1. 1 pack gyoza wrappers
2. Per batch of gyoza, for frying:
3. 1 tbsp neutral flavor oil (e.g. sunflower)
4. 1/4 cup water
5. 1 tsp sesame oil
6. For the filling:
7. 340 g ground pork
8. 3 leaves cabbage
9. 2 scallions
10. 2 shiitake mushrooms
11. 1 clove garlic, minced
12. 2.5 cm ginger, fresh, grated
13. 1 tsp sake
14. pinch salt
15. freshly ground black pepper

Steps to make to make Gyoza

1. You can get gyoza wrappers at an Asian supermarket. They are usually sold frozen. Ideally you should thaw them overnight in the fridge, which prevents them from getting soggy. If you're in a rush, thaw them on the kitchen counter - this will take about 1-2 hours. Once you open the wrapper package, keep it covered by a moist towel at all times as they tend to dry out very quickly (which makes them much harder to handle and less tasty once cooked).
2. Blanch the cabbage leaves in salt water for a minute, then transfer to a bowl of ice water for a few seconds. Dab dry with a paper towel. Cut off the core (the hard stem in the middle) of the cabbage leaves. Chop the leaves into very small pieces.
3. Finely chop the green onions and shiitake mushrooms. Combine the meat, cabbage, green onions and shiitake mushrooms in a large bowl. Add the minced garlic and grated ginger. Add the seasonings: sesame oil, soy sauce, sake, salt and pepper. Mix well and knead the mixture by hand until it gets paler and sticky.
4. Take a wrapper and place it in the palm of one hand. Add a small amount of filling into the center of the wrapper using a teaspoon. Dip one finger in a glass of water and draw a circle along the outer edge of the wrapper so that it's wet all around (this will act as 'glue').
5. Take a wrapper and place it in the palm of one hand. Add a small amount of filling into the center of the wrapper using a teaspoon. Dip one finger in a glass of water and draw a circle along the outer edge of the wrapper so that it's wet all around (this will act as 'glue')
6. Fold the wrapper in half and pinch it just in the center with your fingers (without sealing the dumpling completely!). Using your thumb and index finger, start folding pleats, starting from the middle (see picture). Work yourself to one edge, then start in the middle again and work yourself to the other edge. Press each pleat to the back side of the wrapper with your fingers to seal the dumpling. Folded gyoza should be cooked or frozen right away as they can get soggy otherwise.
7. Heat oil in a non-stick frying pan over medium heat. Place the gyoza, flat side down, with a little bit of space in between each piece, into the pan. (In rows or in a circular shape). Cook until the bottom of the gyoza is golden brown (ca. 3 min). Add 1/4 Cup of water to the pan and immediately cover with a lid. Let the gyoza steam for 3 min or until most of the water has evaporated. Remove the lid and drizzle 1 tsp sesame oil along the pan. Cook uncovered until gyoza are crisp on the bottom.
8. Transfer to a plate and serve with the dipping sauce (= equal parts rice vinegar + soy sauce).
9. To freeze the gyoza, transfer them on a tray lined with a baking sheet immediately after folding them. Leave space in between so they don't stick. Put the tray in the freezer. Once the gyoza are frozen, transfer to a freezer bag or Tupperware. When using them later on, DO NOT defrost: cook while frozen as described above and steam for additional 1-2 min.

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So that is going to wrap this up with this special food Step-by-Step Guide to Make Award-winning Gyoza. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!