Jul 28, 2011

Gyoza - Japanese Dumplings

Wow Its been a long two weeks. I have been desperately ill for the last week or so but the ever patient Mr.B has been looking after me so well. Unfortunately as I'm not allowed to prepare any food i have been unable to make my final two sauces to share with you this week. But instead i have a lovely Japanese treat to tempt you with. Gyoza dumplings. They are a favorite with me and Mr.B and we make them quite regularly, so much so that i even had photos from the last time.  The first time i made these lovely Japanese treats i made a total disaster of them and i have to say that they come out a lot better when using pre-made gyoza skins or wonton skins if you prefer. Well it was cold, torrential raining and I was too lazy to go and buy some so decided i would use my own skins. A little more work but worth the effort. They tend not to crimp at the edges as well as the pre-made skins but they don't leak so that's all that matters.Plus you get great satisfaction from making the whole thing from scratch!



So whats a Gyoza? Gyoza dumplings usually consist of a ground meat filling with veggies (I use pork) wrapped in a thinly rolled piece of dough which is crimped at the edges unlike wontons. It is then firstly shallow steamed in a little water and then fried for a crispy shell. I like to serve mine with a ginger soy dipping sauce. They are great as finger food at parties or as a late night snack. Make them in large quantities and freeze, they are so handy to have frozen and a few minutes in some boiling water is all they need. I have included both vegetarian and meat versions. I'm reliably informed that the pork ones are delicious. Play around with flavor combinations and different cooking techniques like deep frying, boiling and steaming. どうぞめしあがれ (douzo meshiagare) = Bon appetit!


Makes about 25 medium Gyoza


For the Gyoza Skins / Pastry:

150g All purpose / Plain Flour
70-80ml Lukewarm Water
Pinch of Sea Salt


Gyoza Skin Preparation:

Place the flour in a large bowl, add a pinch of salt and mix.
Gently add the water mixing in with your hands until a soft dough is created.
Knead for 5 Min's until the dough is springy to the touch. The dough should not be wet.


Roll into a long sausage shape using your hands it should be about 2 inches in width.


Cut into 1cm sized pieces.



Liberally flour all the pieces on your board, this will prevent sticking.


Roll each piece into rounds using your hands.


Using a rolling pin, roll into rounds about 2 inches in width.



For the Gyoza Filling ( Meat ):                                                                                 
4oz / 115g Pork Mince
1 Clove Garlic
1 Cup Shredded Cabbage
½ Medium Carrot
½ Spring Onion
½ Tsp Fish Sauce
1 Tsp Sesame Oil
2 Tsp Soy Sauce
Chili Flakes (opt)
Thumb Sized Piece of Ginger

For the Vegetarian Filling:
½ Cup Cubed Tofu
1 Clove Garlic
1 Cup Shredded Cabbage
½ Medium Carrot
½ Spring Onion
1 Tsp Sesame Oil
2 Tsp Soy Sauce
Chili Flakes (opt)
Thumb Sized Piece of Ginger
Sea Weed Flakes (opt)


Ginger Soy Sauce:
Thumb Sized Piece of Ginger (Grated Finely)
1 Tsp Rice Vinegar
1 Tsp Fish Sauce
1 Tbsp Soy Sauce
1 Tsp Chili Oil
½ Tsp Toasted Sesame Oil

 
Preparation of Filling:
This is the easiest part, simply cut all vegetables into the smallest pieces possible. I usually grate the ginger, cabbage, carrot and carrot for a smoother consistency. For the Meat Gyoza, add the vegetables to your pork mince and mix with your hands. This is so therapeutic and also great to help break down some of the fat in the mince. It also gives it a lovely consistency.

Assembly of Gyoza: 
Place one of the pre-rolled gyoza skins in the palm of your hand. Spoon a little of the mixture into the centre of the skin. Remember not to overfill as you need to crimp the edges of the skin and more filling usually results in a leaky dumpling. 


To the outer edges of the skin wipe with a little water, this helps stick the edges together. Fold a little of one side of the skin into a fan shape and crimp to side of skin. Continue until all edges are crimped and no openings are left. You can use the edge of a fork if you prefer but this is the traditional method. It should look a little like below.


At this point you can freeze the Gyoza or eat straight away! To cook, simply add a little vegetable oil to a pan and add enough water to just come half way up the gyoza. Put a lid on your pan or some tin foil if you don't have a lid to fit and allow to steam until all the water has evaporated. Finally when all the water has evaporated, allow the Gyoza to fry on both sides and get golden and crispy. They will only need 1-2 Min's on a medium heat. Serve with a ginger soy sauce!

4 comments:

  1. Yum! Am a gyoza addict. These look really, really good.

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  2. Great recipe and tips...thanks for sharing! Theresa

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  3. Wow, so I just read your lovely Irish Scones recipe and now I've found this! I'm in food heaven. We are lucky enough to live 200mtrs from a lovely Japanese restaurant - where I usually eat these lovely morsels - now thanks to your recipe I see no reason as why not to try them at home! Lovely;)

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