There’s something about these delicious little bites that “hits the spot”. I almost always order gyoza when I’m at a sushi place, but I’ve learned that they’re not too difficult to make at home! Here’s what I did.
What you need:
- Gyoza skins (bought at your local asian foods market – or made from scratch! I used this video to help, but basically it’s flour, salt and water)
- Ground pork (1/2 pound for two people is plenty, my husband and I used a whole pound for this and made it two nights in a row)
- Soy sauce (<1tbsp, or to taste)
- Sesame oil (about 1 tsp, or to taste)
- Salt (about 1 tsp, or to taste)
- Sugar (<1tbsp)
- Fresh grated ginger (about 1 tsp)
- Fresh grated garlic (2 cloves)
- Corn starch (about 1 tsp)
- Ground pepper (to taste)
- Cabbage, chopped into small pieces
- Cucumber (optional), chopped into small pieces
- Green onions, diced
Note: All these measurements are approximate – there’s no perfect combination, it just depends on your tastes! You just want the filling mixture to be kind of gooey and hold together well.
What you do:
First, this video on youtube is incredibly helpful. It’s also a bit ridiculous, with the dog supposedly the host of the cooking show, but the recipe and techniques shown were really helpful when learning to make these for the first time.
Anyway, make your gyoza skin wrappers first. Roll and wrap in syran wrap and place in the fridge. Skip this if you have store bought wrappers. While the dough is setting, mix together pork, soy sauce, sesame oil, salt, sugar, pepper, garlic, and ginger in a bowl. Fold in vegetables. TIP – if you make the mixture the day before, the flavors will soak in and you will have tastier gyoza.
Cut the roll of gyoza dough into 1/2 inch slices and roll out on a floured surface. Using a heavy rolling pin is best, as the dough needs some strength to be stretched without snapping back to its original size.
Place a spoonful of the pork mixture in the middle of the wrapper and wet the edges. Fold the wrapper in half and pull the edges to create small “waves” of folds. TIP – you want to fold these as tight as possible. They expand a bit during the cooking process and this can lead to your filling falling out like a meatball (I learned this the hard way). Place on a flour dusted pan until ready to cook.
Heat a skillet with about a tablespoon of olive oil or sesame oil on high heat. Once hot, turn the heat down a little and place gyoza on the skillet so that the bottom becomes brown. Once the bottoms are browned (you should be able to pick them up and check), pour room temperature water into the skillet until the bottom third of the gyoza are covered. Immediately cover and let steam until the water is totally evaporated/absorbed. Turn the heat off and place browned-side up on a plate. Serve with sushi and a mix of soy sauce and vinegar! (Sushi how-to)
Have you ever made dumplings? What tricks did you find worked best?
From this post:
Tools/In my kitchen: