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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Easy
Japanese Gyoza dumplings have the main ingredients of vegetables and are low in fat, making them very healthy. Please refer to the way to make Gyoza in the following article, which includes a detailed instructional video. Let’s get cooking now!
Ingredients for Gyoza Dumplings Serves 2
Ground pork 300 g All-purpose flour 250 g Onion 1/2 bulb (about 50 g) Napa cabbage 100 g (3 – 4 leaves) Shiitake mushrooms 70 g Chives 100 g Common seasoning 10 g (salt/sugar/seasoning powder/ground pepper/MSG/chopped garlic/onion/sesame oil/rice vinegar/soy sauce/chili powder) Filtered water 120 ml
How to make Gyoza Dumplings
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Mix the Gyoza filling
To make the Gyoza filling, first finely chop the ingredients: onion, napa cabbage, mushrooms, and chives, and place them in a bowl to mix well with the ground pork.
Season with 1/2 teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of seasoning powder, 1/2 teaspoon of ground pepper, 1/2 teaspoon of MSG, 1 tablespoon of garlic, 1 tablespoon of onion, and 1 tablespoon of sesame oil, then mix all the ingredients together.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
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Making the dough
Prepare 250g of all-purpose flour, mix with half a teaspoon of salt, 120ml of drinking water, and knead well. If the dough is dry, add more water; if it’s too wet, add more flour.
Cover the bowl of dough and let it rest for 15 minutes.
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Shaping the dumplings
Dust with flour to prevent sticking, take the dough out, and roll it out to a thickness of about 0.5mm, then cut the dough into small round pieces.
Place the filling in the center of the dough piece, and use your fingers to pinch around the edges to seal the gyoza.
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Frying the dumplings
Arrange the dumplings in the pan, add sesame oil or cooking oil to the pan. Turn on the stove, select the frying mode, and set the temperature to 180 degrees Celsius. When the gyoza are golden brown on the bottom, add enough water to cover half of the dumplings, then cover the lid and wait until the water is almost evaporated before removing the lid.
Fry until the dumplings are dry, golden brown on both sides, and they are ready to serve. The delicious Japanese gyoza is complete.
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Making the dipping sauce
Delicious gyoza cannot be complete without a tasty dipping sauce. Mix 4 tablespoons of soy sauce with 1 tablespoon of rice vinegar, half a teaspoon of sesame oil, a pinch of chili powder, and 1/4 tablespoon of sugar (or monosodium glutamate) and stir well.
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Final Product
Soft and fragrant Gyoza dumplings with a crispy golden-brown skin combined with soy sauce made from a standard recipe make the dish more appealing and delicious.
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I hope this article has helped you understand how to make gyoza dumplings. Japanese gyoza, both strange and familiar, will surely satisfy your family members.
