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 (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.
JAPANESE GYOZA DIPPING SAUCE
Steps:
- In a small pot stir brown sugar and sesame seed oil over med-low heat until sugar melts. Stir in teriyaki sauce and ginger and bring to a simmer. Take off heat. Pour into a sauce bowl and sprinkle with scallions. Serve with gyoza.
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
DELIGHTFUL JAPANESE PORK AND LEEK GYOZA
The Japanese pork and leek gyoza are crunchy, juicy pockets of goodness. Filled with deliciously spiced pork and served with a tasty dipping sauce. Eating one will just not do.
Provided by Aroma and Essence
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Combine soy sauce, rice vinegar, sesame oil, and chili sauce in a small mixing bowl for dipping sauce. Set aside.
- Combine pork, leeks, mushrooms, garlic, rice wine, soy sauce, ginger, sesame oil, salt, and pepper in a large bowl. Mix well to form a uniform mixture.
- Take one round dumpling wrapper and put 2 tablespoons of the pork mixture on 1/2 of the wrapper. Leave approximately 1/8 inch space from the end of the dumpling. Using a brush or your finger, apply a thin coat of water all along the open space. Fold the wrapper over and push down, so the two sides get "glued" together and form a half moon. Use a fork to pinch down on the edges of the half moon to seal. Repeat to make remaining dumplings.
- Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Place the dumplings into the pan in one layer; do not overcrowd. Cook the dumplings for 3 to 4 minutes.
- Without flipping the dumplings, pour about 4 tablespoons of water into the pan and cover immediately. Allow the dumplings to steam until the water has evaporated and the meat inside has cooked, 3 to 4 minutes.
- Remove the lid and pour remaining tablespoon of oil into the pan and let the dumplings crisp up from the bottom; do not flip-gyoza should only be crisp on one side and steamed on the other. Place the dumplings browned-side up on a plate. Repeat with remaining dumplings and more oil as necessary. Serve with the dipping sauce.
Nutrition Facts : Calories 649.9 calories, Carbohydrate 88.9 g, Cholesterol 69.8 mg, Fat 17.2 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 5.4 g, Sodium 1466.8 mg, Sugar 0.5 g
JAPANESE GYOZA
This is a great recipe for Gyoza. It is a little time consuming to make, but oh so worth the effort. A gyoza press makes the job easier. It makes 100 gyoza. I make them all and freeze the others (uncooked)for another time. The dipping sauce is so tasty that you will tempted to get up in the middle of the night and stick your finger in for a little taste. MMmmmm!
Provided by lisar
Categories Japanese
Time 2h30m
Yield 100 gyoza
Number Of Ingredients 21
Steps:
- In a large skillet brown the pork and sausage.
- Saute this over med-high heat, adding the soy sauce and chili oil.
- When the meat is browned, add the next 4 ingredients and fry for several minutes.
- Add cabbage, cook til wilted.
- Add broth.
- Cover, let mixture steam until liquid is reduced.
- Remove mixture with slotted spoon and place in bowl to cool.
- *Brush water around the edges of gyoza wrapper.
- Place filling in gyoza.
- Seal with gyoza press or pinch together with fingers making little folds.
- Heat less than 1/4 cup peanut oil in pan.
- Addd several gyoza to pan.
- Brown gyoza on both sides.
- Carefully add 1/4 cup water to hot pan and quickly cover.
- Let steam until liquid is evaporated.
- Remove to cool.
- Makes about 100.
- These freeze well, freeze in single layer.
- *Ihave made the the filling the day before and assembled the gyoza right beore cooking.
- The whole family helps with this process.
- To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
- Blend at high speed until the sauce is smooth.
- Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.
IRRESISTIBLE JAPANESE POTSTICKERS (GYOZA)
Gyoza recipe - a recipe for these popular dumplings also known as Japanese potstickers, made with round wonton wrappers that are called gyoza wrappers.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly. In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil. Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone. To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom. Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings..] More Potstickers RecipesPotstickers - includes a dough recipePork and Vegetable Dumplings - from Farina KingsleyVegetarian PotstickersCantonese PotstickersPotstickers Dipping Sauce RecipeGinger Dipping Sauce - this easy to make dip also goes very nicely with potstickers.
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