Ana's Passion

DESCRIPTION

Gyoza are tasty Japanese dumplings that originated from Chinese cuisine called Jiaozi. Gyoza are one of the most popular food in Japan and all over the world.
You can easily make this at home and I assure you even better than take out.

INGREDIENTS

For the filling:
160-200g cabbage
onion leaves
200-250g ground pork
2g grated ginger
2g grated garlic
20g soy sauce or Japanese soy sauce
20g sake optional
20g sesame oil
salt and pepper

For the wrapper:
240g flour
180g boiled water
potato starch as needed

For the sauce:
soy sauce
Japanese rice vinegar
sesame oil
scallion
chili oil (rayu)

PREPARATION

Step 1
First, let's prepare the filling. Finely chop the cabbage and season with salt and leave to rest for 5 to 10 minutes, this will draw out the moisture and help to soften it a little bit the cabbage. Squeeze the chopped cabbage to release the water.

Step 2
In a bowl combine all the filling ingredients, cabbage, ground pork, spring onion, grated ginger, grated garlic, soy sauce, and sesame oil. If you have sake feel free to add about 10 to 20g of sake.
Mix well until all the ingredients stick together or until everything gets sticky.
Cover the mixture and rest inside the fridge for 30 minutes.

Step 3
Meanwhile, let's prepare the dough for the wrapper.
In a bowl with flour add a pinch of salt then boiling water. We put boiling water to give a better texture and more stretchy dough, this is very important so don't skip it. Mix the dough with hot water using a spatula or chopsticks until it forms. Then knead with your hands until it gets smooth and soft.
Cover the dough and rest for 30 minutes.

Step 4
After 30 minutes, give another quick kneading. Poke in the middle and make a loop. Divide into equal sections.
Cut into small pieces, approximately 3cm or 12grams that can make 30-35 gyoza.

Step 5
Before stretching the dough, dust the work surface with potato starch or flour. The movement to flatten the dough is to roll and turn. The right hand is holding the rolling pin and the left is holding the dough. Move the rolling pin halfway over the dough then release, the left-hand turns the dough then roll again and turns. Repeat these procedures, roll, release, and turn until you flattened it into a thin sheet.

Step 6
Insert the filling into the disc and close the gyoza with 4 to 6 pleats like a half moon or crescent shape.

Step 7
Before cooking let me tell to you the difference in cooking method of gyoza and jiaozi. Chinese dumplings (jiaozi) can be steamed, boiled, deep-fried or pan-fried or mix of steamed and pan-friend. However, the Japanese gyoza involve 2 phases; pan-frying then steaming. The purpose of pan-frying is to get that crispy bottom, and steaming is to cook better the fillings and soften the wrapper.
So now let’s start to cook. Grease the pan with sesame oil or normal oil and heat over medium heat. arrange the Gyoza and brown them for a few minutes. We are going to cook in 2 ways, by pan-frying and steaming.

Step 8
Pour the water covering half of the height of the gyoza and cover with a lid to steam. Cook the gyoza for 5-7 minutes, or until the water is about to dry up or evaporate.

Step 9
Remove the lid and pour a drizzle of sesame oil. continue cooking until the desired beautiful browning is achieved.

Step 10
Now get the plate position on the pan and flip the pan over.
for the dipping sauce, dark or japanese soy sauce, rice vinegar, and chili oil (rayu) or chili sauce. You may also add chopped scallion.

TIPS AND TRICKS

Freezing uncooked dumplings:
Dust the tray with flour and transfer the dumplings into it, placing them 1inch a part to avoid sticking. Cover them with plastic wrap. Put in the freezer. Once completely frozen, transfer them into an airtight freezer bag/container. You may store them for 2-3 months.

Cooking Frozen Dumplings:
No need to thaw before cooking. Straight from the freezer, you may cook right away.

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