Japanese gyoza
2.6.2020
Translation: machine translated
When you think of Japanese food, you don't immediately think of dumplings. In fact, gyoza were also imported from China and adopted in Japan. And they are incredibly delicious.
I used ready-made dough from the Asian shop for my gyoza. It costs next to nothing and doesn't contain any chemicals, just water, flour and salt. But you can also make the dough yourself. There are countless recipes on the internet.
I made my filling with minced pork. However, you can also cut shrimps into very small pieces or crumble tofu. Chopped mushrooms are also ideal.
Ingredients
Filling
- 300 grams of minced pork
- 2 spring onions, finely chopped
- 3 leaves of Chinese cabbage, finely chopped
- 1 thumb of ginger, grated
- 1 clove garlic, grated
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp sesame oil
** Dip **
- 4 tbsp rice vinegar
- 4 tbsp soy sauce
- sesame seeds
Recipe
- Mix the ingredients for the filling
- Place 1 tablespoon of mixture in the centre of the gyoza dough, press the sides together to form a semicircle and fold in at the top edge, as shown in the video
- Fry the folded dumplings over a medium heat for approx. 7 minutes until nicely browned
- Deglaze with 6 tbsp water, put the lid on the frying pan and finish steaming for 5 minutes
- Serve with the dipping sauce as an appetiser
You can also make giant gyoza from homemade dough using this mould. However, I would then recommend steaming the gyoza in a bamboo strainer for 15 minutes first and then frying them, otherwise they won't be fully cooked
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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