GYOZA (JAPANESE POTSTICKERS)
Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.
Provided by ehagood10
Categories Main Dish Recipes Dumpling Recipes
Time 54m
Yield 6
Number Of Ingredients 16
Steps:
- Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
- Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
- Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
- Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 26.2 g, Cholesterol 59 mg, Fat 10.6 g, Fiber 1.5 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 763.8 mg, Sugar 0.9 g
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 (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.
GYOZA DUMPLINGS RECIPE BY TASTY
Here's what you need: minced pork, sake, salt, sugar, garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, chinese chive, gyoza skin, water, potato starch, sesame oil, soy sauce, vinegar, chili oil, gyoza sauce
Provided by Spencer Kombol
Categories Sides
Yield 30 dumplings
Number Of Ingredients 19
Steps:
- Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
- Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
- Scoop a spoonful of filling onto the middle of the gyoza skin.
- Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
- Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
- When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
- Take off the lid, put more sesame oil and cook over low heat.
- Cover a pan with a plate, turn over a pan.
- Enjoy!
Nutrition Facts : Calories 93 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
RIE'S GYOZA RECIPE BY TASTY
Here's what you need: ground pork, cabbage, nira chives, shiitake mushroom, garlic, ginger, soy sauce, sesame oil, sake, salt, black pepper, gyoza wrappers, sesame oil, water, flour, dipping sauce, soy sauce, rice vinegar, sesame oil, mirin
Provided by Rie McClenny
Categories Sides
Yield 80 gyozas
Number Of Ingredients 20
Steps:
- In a large bowl, combine the ground pork, cabbage, nira chives, shiitake, garlic, ginger, soy sauce, sesame oil, sake, salt, and black pepper. Mix well with your hands.
- Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
- In a large nonstick frying pan, heat the sesame oil over medium heat. Add the 20-22 dumplings in a circle. Fry for 1-3 minutes.
- Combine the flour and the water in a small bowl or measuring cup. Pour into the pan and cover. Steam the dumplings until the water is mostly evapolated, 7-8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
- Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Cook the remaining dumplings.
- Serve with dipping sauce.
- Enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 62 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, Sugar 0 grams
AUTHENTIC JAPANESE GYOZA
This is a gyoza recipe we got from Japan. It is the best I've had since moving back to the States. Don't be afraid to get your hands dirty!
Provided by katheros
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Shred cabbage and cut nira (green onions) fine.
- Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand.
- Put 1 tablespoons of mixture on a gyoza wrapper. Wet the edge of wrapper with water using your finger. Pinch edges firmly and crip togther to seal.
- Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat.
- When bottom of goyza become slightly brown, add 1/4 cup of water.
- Cover, cook for a couple minutes.
- Serve with your favorite gyoza sauce.
Nutrition Facts : Calories 285, Fat 19.2, SaturatedFat 6.3, Cholesterol 71.2, Sodium 1151.2, Carbohydrate 5.2, Fiber 1.7, Sugar 2.2, Protein 21.6
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 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
GYOZA SAUCE
The addictive Gyoza (dumpling) sauce is usually sold premade in bottles at the Asian food store. We love it so much, and go through it so quickly, that I had to find a recipe to make at home. This is a very basic recipe, so feel free to adjust amounts to your taste, or add ingredients like garlic, ginger, wasabi & green onions. If the sauce has too much "bite" from the vinegar, add a pinch of sugar. This is also good with a splash of hot chili oil, if you're so inclined. Enjoy!
Provided by DangerBun
Categories Sauces
Time 3m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Mix all ingredients.
- Stores well in the refrigerator for months.
- Please Note: If you add fresh ingredients (like ginger or garlic), you may only be able to store the sauce for a week or two.
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