GYOZA

Gyoza or pot stickers originated in China and became widely spread throughout Japan. There are wide variations in content and preparation methods. Essentially, gyoza consists of meat and/or vegetables wrapped in a thinly rolled dough, crimped to seal, and eaten with a soy-vinegar dipping sauce. The most popular method of preparation is to first pan-fry the dumpling on one side creating a crispy skin. Then, water is added and a lid put on the pan until the upper part of the dumpling is steamed. Gyoza can be served on its own, as an entree, a side dish, or as the meal itself. It’s your choice.

Gyoza, Yaki-Gyoza or Potstickers

Enjoy these as an snack, entree, or as a meal.

GYOZA, YAKI-GYOZA, or POTSTICKERS

Below is a vegetarian option as well as some other filling variations to feed your creativity.

Ingredients

250g mince pork (or chicken)
1/3 cup tighly packed finely chopped chinese cabbage that has been blanched and the water squeezed out
2 tbsp shallots, finely chopped
1 tsp grated ginger
1 clove garlic, finely minced or pureed
1 tbsp soy
1 tsp sesame oil
gyoza wrappers*
water for sealing dumplings and steaming
oil for frying

Dipping sauce

1 tbsp soy sauce
1 tbsp rice wine vinegar
Lemon juice (optional, instead of vinegar)
Shallots, finely sliced (optional)
Chilli, finely sliced (optional)

Method

Combine  pork, cabbage, shallots, ginger, garlic, soy, and sesame oil. Mix thoroughly using your hands.
Place 1 tsp of mixture on each wrapper. At this stage, it is definitely better to have a little less filling than too much – although too much just means you take some out during the sealing process.
Working with one wrapper at a time, wet the edges of the wrapper lightly with water. I prefer to work with the wrapper in one hand while the other does the filling,wetting, and folding.
Fold in half and at this stage you have several options of folding. You can crimp then pleat or just pleat! (I’m sure there are many ‘folding’ variations out there but we will stick with the standard pleats.)
To cook, heat a frying pan (that has a lid) on medium heat. Add oil then arrange dumplings neatly. (This just makes it easier to lift several dumplings at a time when you have finished cooking.)
Allow the side you are frying to get a nice crispy skin and golden colour.
Now add 1/4 cup water and put lid on. Allow for the water to be almost totally absorbed before removing the lid. At this stage, I like to leave the gyoza in the pan for a few seconds to ‘dry’.
Serve hot with dipping sauce.

Vegetarian filling

250g tofu (I prefer to use hard tofu as it has less water content)
1/3 cup tighly packed finely chopped chinese cabbage that has been blanched and the water squeezed out
1/3 cup coarsely grated carrot
2 tbsp shallots, finely chopped
1 tbsp red capsicum, finely chopped
1 tsp grated ginger (about 2.5 cm)
1 clove garlic, finely minced or pureed
1 tbsp soy
1 tsp sesame oil

Other filling variations

shrimp and chives
roast duck
lobster
turkey mince (dark meat only)
chicken & shiitake
garlic greens
ginger shiitake
pork & chive
spinach and tofu

* Gyoza wrappers are readily available in Asian grocers.  I actually get mine from my local Harris Farm markets.

Kathy - August 1, 2011 - 12:57 pm

Craig, you inspired me to try these at home. BEAUTIFUL. The entire lot were cleaned up in less than 5 minutes! (Unfortunately, the second batch were a slightly deeper golden brown as I got caught talking to the neighbour…oops. That certainly didn’t stop them going down, though!). thanks for the inspiration and recipe.

Andrew - June 2, 2011 - 4:46 pm

Hard to type with so much drool on the keyboard. Next cook in our kitchen. Damn it, I know your game Ang – you can’t have it all!!

Gillion - June 2, 2011 - 1:57 pm

Have you tried dumplings and roast ducks? They are the famous and traditional Beijing dieshes. And also bird’s nest soup? Its a delicacy in China.

Enjoy your days~~~

Gillion

Tony Loui - May 31, 2011 - 5:07 pm

An absolutely polished and visually stunning website Craig.
Truly beautiful. Very proud of you.
Will look forward to what comes up each week
Good job ! Tony

Angie - May 31, 2011 - 2:33 pm

I love all the filling variations Craig! Surely you need me to photograph each ?? Jase, feel free to pop on over on a Wednesday to help “clean up.” That’s normally my job but I could always do with some help (judging by what the scales are telling me) !!!!

Carly Hopkins - May 31, 2011 - 12:20 pm

yum yum yum!!!!
I want one of these now!!!
Craving these since Ang told me about them!!
Good job Craig – and beautiful photos Ang xx

Jason - May 31, 2011 - 10:05 am

OK, this is the last straw. When is the next photo shoot? I just want to be there to help “clean up”.