CHICKEN GYOZA
This is a very basic chicken gyoza with shredded cabbage. You may add chives or green onion if you'd like.
Provided by MoonglowGardens
Categories Lunch/Snacks
Time 25m
Yield 36 gyozas, 3 serving(s)
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients. Pipe 1 tablespoon filling onto each won ton wrap.
- 2. In batches of 12, lightly pan-fry, add 1/2 cup water and a tablespoon of sesame oil.
- 3. Steam for 6 minutes.
- 4. Uncover, and let water steam off.
Nutrition Facts : Calories 521.1, Fat 10.7, SaturatedFat 2.1, Cholesterol 114.6, Sodium 1005.8, Carbohydrate 58.8, Fiber 2.5, Sugar 1.4, Protein 43
GYOZA
I learned this recipe for pot stickers while living in Japan. They're great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.
Provided by Mersi
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 10
Number Of Ingredients 12
Steps:
- Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
- Preheat vegetable oil in a large skillet over medium high heat.
- Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
- In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
- In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 18.5 g, Cholesterol 37.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 546.3 mg, Sugar 1 g
GYOZA
Learn to make these authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide
Provided by Yuki Gomi
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 50m
Yield 26 gyoza
Number Of Ingredients 19
Steps:
- Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand).
- Add the water chestnuts and pulse to chop, but not too finely - these will add a nice crunchy texture. Add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt, and whizz again.
- Tip the ingredients into a bowl and add the minced pork or chicken. Mix by hand until well combined. Chill until ready to use.
- Have a pot of water to hand. Sprinkle the cornflour onto a plate. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.
- Dip your finger in the water and wipe around the edge of the skin - this will moisten it and help the edges stick together.
- Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Put each gyoza onto the plate dusted with cornflour. Can be covered with cling film and chilled for up to 8 hrs.
- Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush off any excess cornflour from the bases of the dumplings. Fry the gyoza on one side only - don't turn them over, you just want one crispy side. They should be golden brown after about 2 mins.
- Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.
- Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls. You can serve with both or just one dipping sauce.
Nutrition Facts : Calories 197 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.4 milligram of sodium
GYOZA (JAPANESE DUMPLINGS)
Provided by Sachie Nomura
Categories Mushroom Appetizer Kid-Friendly Lunch Meat Deep-Fry Cabbage Pastry Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Small Plates
Yield 50 dumplings
Number Of Ingredients 15
Steps:
- Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
- With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
- Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
- Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
- Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
- Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.
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- Finely slice the Chinese cabbage and place in abowl. Add salt and mix together. Leave this to sit for 5 minutes. The salt willdraw out the moisture from the cabbage. After 5 minutes has passed, using yourhands, squeeze out any remaining water from the cabbage. Prepare the otheringredients in separate bowls for easy management.
- Mix the ground chicken, Chinese cabbage, scallions, soy sauce, sake, mirin, and grated garlic in a bowl.
- Place a gyoza wrapper in your weaker hand. With one finger, add a little water to the edge of one side of the gyoza. This willhelp with binding it together. Place 1 tbsp of filling in the center. Do not put too much as it will be hard to wrap the gyoza!
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- Place chopped chicken, garlic, chopped and steamed cabbage, grated ginger, soy sauce, sesame oil and chopped chives in the bowl of a food processor and pulse until well mixed.
- Place spoonfuls of filling onto each Gyoza (or wonton) wrapper (gyoza wrappers are round so if using wonton wrappers cut into a circle with a sharp cookie cutter).
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- Layout gyoza wrappers. Add a teaspoon of filling in the center of each wrapper. Dip finger in water and run it around the edge of the gyoza wrapper. Fold the wrapper over and seal securely.
- Heat 1 tbsp oil in a large skillet. Once the oil is hot. Add gyozas. Cook for about 2 minutes. Flip gyozas and add 1/3 cup water and close skillet with a lid (add 1 tsp oil mixed with water if you like the taste of sesame oil). Cook for 2-3 minutes. Repeat with remaining batches.
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- Deep Frying. Anyone who loves a crispy dumpling should consider deep-frying their gyoza. Deep frying is the best way to achieve Age-Gyoza, which has perfectly crispy outer shells.
- Shallow Frying. Shallow frying or pan-frying is another great way to get crispy gyoza without using as much oil as deep frying. It is generally safer than deep frying, although care should always be taken when handling hot oil.
- Steam-Fry. Steam frying is a typical Japanese cooking method that combines both frying and steaming. At first, you fry the frozen dumplings with a little oil, then add a dash of water to the pan and cover with the lid to steam through, then slightly fry them once again after the water has evaporated.
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