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.
JAPANESE GYOZA
This is a great recipe for Gyoza. It is a little time consuming to make, but oh so worth the effort. A gyoza press makes the job easier. It makes 100 gyoza. I make them all and freeze the others (uncooked)for another time. The dipping sauce is so tasty that you will tempted to get up in the middle of the night and stick your finger in for a little taste. MMmmmm!
Provided by lisar
Categories Japanese
Time 2h30m
Yield 100 gyoza
Number Of Ingredients 21
Steps:
- In a large skillet brown the pork and sausage.
- Saute this over med-high heat, adding the soy sauce and chili oil.
- When the meat is browned, add the next 4 ingredients and fry for several minutes.
- Add cabbage, cook til wilted.
- Add broth.
- Cover, let mixture steam until liquid is reduced.
- Remove mixture with slotted spoon and place in bowl to cool.
- *Brush water around the edges of gyoza wrapper.
- Place filling in gyoza.
- Seal with gyoza press or pinch together with fingers making little folds.
- Heat less than 1/4 cup peanut oil in pan.
- Addd several gyoza to pan.
- Brown gyoza on both sides.
- Carefully add 1/4 cup water to hot pan and quickly cover.
- Let steam until liquid is evaporated.
- Remove to cool.
- Makes about 100.
- These freeze well, freeze in single layer.
- *Ihave made the the filling the day before and assembled the gyoza right beore cooking.
- The whole family helps with this process.
- To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
- Blend at high speed until the sauce is smooth.
- Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.
WAGAMAMA'S GYOZA SAUCE
Gyoza is a staple Japanese dipping sauce for dumplings, but is also used in many recipes. This recipe comes from the Wagamama restaurant and will keep in the fridge for a few weeks
Provided by JustEmma
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the sugar and vinegar in pan over a low heat and stir until sugar is dissolved.
- Mash the garlic and chili together with a sprinkling of salt until it forms a mash.
- Combine all the ingredients together, give a good mix and bottle up when cooled.
Nutrition Facts : Calories 304, Fat 9.4, SaturatedFat 1.3, Sodium 12070.5, Carbohydrate 34.5, Fiber 2.2, Sugar 24.3, Protein 23.4
GYOZA SAUCE
Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.
Provided by Rebecca Friedman
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.
Nutrition Facts : Calories 8.2 calories, Carbohydrate 1 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.5 g, Sodium 266 mg, Sugar 0.2 g
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