Crispy, meaty, juicy, salty and sometimes spicy. A gyoza is all of these things and always soul satisfying.
I love all kinds of dumplings but gyoza hold a special place in my heart. It was my wife that introduced me to this delicious dish. We would go to an Izakaya after work and devour plates of gyoza and many other dishes. This dish and a some beer made all the day's challenges a distant memory! Gyoza are great at lunchtime with a bowl of ramen or for a late night snack with drinks. Really anytime is gyoza time!
Ingredients
- 1 pound of ground pork
- 2 cups of shredded cabbage, lightly steamed and dried
- 3 Scallions minced
- 1 Tablespoon Ginger minced
- 1 Tablespoon Garlic minced
- 1 Tablespoon Soy Sauce
- 2 teaspoons sugar
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Corn Starch
- Gyoza Skins
- Egg Wash
Method
- Mix ingredients #1 to #9 together in a bowl.
- Place around 2 teaspoons of filling into a gyoza skin and brush the edge with egg wash.
- Fold the gyoza with a pleat pattern. Continue until they are all filled.
- Heat a pan on medium high heat with a thin layer of oil. Non-Stick pans are great for beginners.
- Place the gyoza into the pan and cook for one minute.
- Add a cup of water to the pan and cover and steam the dumplings for three minutes.
- Remove the lid and let all the water evaporate out of the pan.
- Let the gyoza sizzle in the pan for 30 seconds and then turn off the heat.
- Place a plate upside down on top of the dumplings. Carefully flip the pan and plate with one hand on the plate. You will have the gyoza beautifully presented on the plate with the crispy side up.
- Serve with the dipping sauce.
Dipping Sauce and Chili Pepper
- 1/8 Cup Soy Sauce
- 1/8 Cup Rice Vinegar
- 1 Teaspoon Sesame oil
- Ichimi Togarashi
Method
- Mix ingredients #1 to #3 together
- I you like you can also add minced ginger or scallion to the sauce
- And Serve a small amount of Ichicmi Tigarashi on the side for a spicy kick.
Thank you for stopping by today. I hope you enjoyed this post. If you missed the first post in this series about ramen, you can find it Here.
Please ask me any questions you have in the comments section below.
Steve
Looks delicious!
Thank you! It was delicious!
Que rico se ve
Thanks! It is delicious!
interesting food, my new friend.
Thanks!
interesting photos, my friend, now following you and have upvoted you as well
Thank you! I will head over to see your content!
thank you so much, my new friend
You are really enjoying life! Fishing in Alaska and jumping behind the bar!
Love these little babies! Thanks for sharing how to make these yummy little morsels...
Thank you! and your welcome! Let me know if you need any additional help making them!
Thanks for the offer...I will try first and if I have problems I will be sure to holler out.
Ah, looks so yum! You've got the folding technique down pat!
Thank you! My wife taught me that!
Is she Japanese?
half Japanese and half Chinese, raised in Thailand and Canada. She is a little of everything!
Japanese food is always amazing. Thank you @chefsteve
Thank you!
I can't decide if I like fried or steamed gyoza better. But either way I know your version was probably so delicious!
Thank you for the kind words! I like them fried!
I have't been Japan food.
Thank for sharing.
:::: your ^ stability ::::
Thank you!
I need to get off steemit because all these amazing pictures of yummy food is making me hungry.
HaHa! Sorry to make you hungry! Thank you for your nice comment!
nice post
Thank you!
interesting...thanks for sharing...about gyoza: does the name came from the Japanese Language? I am asking that because her in Thailand they use the same word...
The name gyoza is based on the Chinese word for dumpling, Jiaozi. I think Japanese restaurants all over the world use the word gyoza. They do here in the States. Thanks for the question! I love Thailand. My wife is grew up there. Do you live in Bangkok?
you are a good writer..
Thank you! What a nice complement. One reason I joined Steemit and started blogging was to try to develop the skill of writing.
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Yami Yami, the second one looks great :D
Glad to have found you on steemit
Thank you! I'll head over and check out your posts.
looks delicious that i want to try cooking. its just that don't know where to find gyoza.
Thanks! Do you have a Japanese grocery store near you? If you can't find the gyoza skins you can make them.
thank you...
Wow, this looks yummy @chefsteve. Now I'm craving some gyoza!!!
Thanks! This is one of my all time favorites!
Been ages I wanted to make some gyozas chef, but I just can't find the gyoza skins. Is there any way around or do you have the recipe for the skins man? I really want to make some. Let me know
Yes, I'm traveling this week. When I get back on the weekend I'll send you a recipe!
This is cool mate, read from you soon my friend!
I've tried few years ago as the Gyoza skins was one of the things couldn't be sent on cargo for 2 months.
You can use normal all purpose flour.
2 cups of flour, half of water and half tspoon of salt.
Use a glass, or something rounded, to cut them.
The hard part is making them thin, but is fun.
Thanks for the recipe!
I love Gyoza. Last year when I went last time in Japan we made more than 200 :D
I ate last week in Manila but still I wanna make lots and lots of Gyoza so here I go :D
Just a remark. Traditionally, Gyoza 餃子 isnt't Japanese :D Is chinese. Like the Ramen. Chahan...and many other things.
Even if they're very common in Japan, traditionally they are chinese :)
That is so true! Just like in NYC we consider pizza to be a NYC food but it originated in Naples, Italy.
200! That’s a lot of gyoza!
This is extraordinary with the time of beer I do not know how much I would eat BRAVO
Thanks!
Wow this looks amazing @chefsteve! Can't you be my personal chef??? 😢😄
Keep up the amazing posts. You'll make it far my friend. 😉
You don’t need me to cook for you! I’m sure you are very good at cooking! Thank you for the kind words!
Looks amazing!!!
Thanks!
Nice to meet you:) I'm Japanese Calligrapher Artist. I'm new here.
Looks really delicious! l love Gyoza! I often make Gyoza:D I made a Japanese BENTO and made it up my blog. If you"re interested, look at my blog.
I'll up vote this! :)
Wow! You are a Calligrapher artist! That is such a beautiful art! I would like to see your work.
Just stumbled across this post now...I always judge a gyoza first and foremost by the crispy bottom. If it's not brown enough I don't even bother but wow I can tell that these were delicious! Perfect amount of golden/brown on the bottom and definitely look restaurant quality.
I've made gyoza before and the problem I find is the gyoza wrappers sometimes get stuck together and it can be a bit of a sticky mess...eek!
Thanks for the complement! I agree, has got to be crispy on the bottom! Do you mean the wrappers get stuck when cooking? Or in the package?
They got stuck together when cooking actually so I ended up with kind of a big pile of gyoza bits ! Still super tasty but not as pleasing to the eye as your presentation..
that looks delicious , and the recipe looks easy to make , will try
Thank you! Let me know how they turn out when you make them.
Looks delicious:)
I also made it yesterday and ate.
Thanks for the nice comment!
Delicious! A lot of countries in South Asia has different versions of gyoza and in India they are called momos. Man they are addicting. Growing up, we used to devour plates of momos right after school or college. Thank you for sharing the recipe. Off to make these as the cold weather sets in.
M
Momos are so good! Thanks for reminding of them and thanks for your comment.
No problem! :)
These look really delicious! Thank you for sharing. :)
Thank you for stopping by today and for taking the time to write a supportive comment!
You're most welcome.
Mmmm... this looks amazing my friend, you rock bro! :)
Thanks! I should consider cooking for a living! haha!
If you keep going like this, steemit could maybe be giving you this opportunity very soon :)
Thank you!