Recipe: The Real Gyoza
Picture yourself biting into a perfectly crispy Gyoza, paired with the dreamiest dipping sauce EVER, and realising - 'I cooked that!' Sounds good doesn't it?
If your tummy is already rumbling by now, these are a must-make for all Gyoza lovers. You can now learn how to make the crispiest pan fried Gyozas with this easy step by step recipe.
Or why not let us take care of everything for you? Click here to get the right ingredients easily delivered to your door.
Gyōza seasoning (sake, soy sauce, black pepper and sesame oil)
Layu dipping sauce (Japanese chilli oil, rice vinegar and soy sauce)
Non-stick frying pan
TIME: 20-25 minutes
Let’s make this fun! Once you’ve made your mince mixture take it over to your dining table and sit down to some great tunes and make them with your eating partner. You need a small cup with water to dip your finger and seal the mince and a chopping board to line up your finished gyōza. You can make the gyōza in the palm of your hands! The skins can go hard if left out too long so grab a damp kitchen roll and place the skins under it when you get them out and throughout the process.
The folding technique can seem a little tricky but if you get stuck, simply fold it in half and stick it together. It’ll still taste just as good!
If you want to keep it healthier, simply steam these in a Chinese steaming basket or boil them for 3-4 minutes in boiling water.
Lastly, after you’ve made them all, simply cook what you’ll eat now and freeze the rest (for up to 3 months)!
- Very finely chop up the cabbage, spring onion and shiitake. In a bowl, mix the pork mince with the gyōza seasoning, the vegetables and grate the ginger and garlic. Mix it all well using your hands (optional gloves provided) so it’s all mixed in like burger patty. (Mixture).
- To make the gyōza’s, we need the gyōza wrappers, small spoon and cup with water. Take the gyōza wrapper and place it in your hand. Place a small spoonful of the Mixture in the middle. Dip your finger into the water and draw a circle round the edge. Fold the skin in half and pinch together at the top. Then, start pleating inwards (3 on each side) and pinching it closed tightly as you do it. For a how-to video in my highlights on Instagram @makesmisohungry.
- Now, let’s steam and grill the gyōza dumplings! Put a small drizzle of sesame oil in a non-stick frying pan and put on a medium heat. Place your gyōzas on and fry them for a minute. Then, add a glass of warm water and pour over the gyōza until they’re about 1cm deep in water and place a lid on the pan. This allows the steam process to start. It should be simmering for 3 – 4 minutes.
- Pour out the water; the lid can help you hold down the gyōza as you do it. Turn the heat up to high and drizzle sesame oil generously to the pan and grill them for 3 minutes. This helps make the base crispy!
- While you’re waiting, pour your truffle soy sauce into a small dish and then use a spatula to plate your gyōza when you’re ready. Top with spring onion and thin slices of jalapeno to finish!
Get your Gyoza Kit for two HERE