Post by Cer on Oct 14, 2015 12:15:11 GMT -4
At Swith's prompting: Easy Gyoza
I use this recipe with small adaptations. It's a standard recipe. I pulled the measurements (and gyoza wrapping instructions) from here. I usually measure according to taste.
Sometimes I add variety by substituting leeks for green onions in the filling. You can find maitake mushrooms and La-Yu oil in an Asian market, if you have one nearby. I've experimented with using sriracha instead of La-Yu in the dipping sauce, but it tasted terrible and didn't have the same smooth texture. Ground chicken or turkey can be used in place of pork but the flavor is more bland.
Another substitute is my "holiday" gyoza. Mostly for Morgan's benefit. The filling in October is pork, shredded carrot, finely diced/minced red pepper, green onions, garlic, ginger. For Christmas, I add finely diced/minced green and red peppers to basic filling recipe. (Squeeze juices out of peppers after dicing/mincing or gyoza wrappers will be too soggy.)
A tip: make them in batches. Enough to fit in pan. Then make the next batch. This prevents gyoza from getting soggy while waiting to be cooked.
GYOZA
1 package (or about 45) gyoza wrappers (or make Homemade Gyoza Wrappers)
1½ Tbsp. oil for frying each batch of gyoza (regular canola is okay but I also use peanut - beware: heats quickly and will burn!)
¼ cup water for frying each batch of gyoza
1 Tbsp. sesame oil for frying each batch of gyoza
Filling
10 oz (290 g) ground pork or chicken
2-3 (140 g, 5 oz) napa cabbage
1-2 (15 g, 0.5 oz) green onion/scallion
2 maitake or shiitake mushrooms
1 clove garlic, minced
1 tsp. grated ginger or 1/2 tsp. ginger paste
Seasonings
½ Tbsp. sake
½ Tbsp. sesame oil
1 tsp. soy sauce
¼ tsp. salt
Freshly ground black pepper
Dipping Sauce
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
⅛ tsp. La-Yu (Japanese chili oil) (optional)
Directions
1. Microwave cabbage leaves for 1 minute and chop into very small pieces. Mince green onion and mushrooms as well.
2. Combine raw meat and seasonings and knead the mixture with hands until the texture becomes sticky.
3. Add the rest of fillings and continue to knead.
4. Wrap the filling with gyoza wrappers.
5. Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).
6. When the bottom of the gyoza turns golden brown, add ¼ cup of water to the pan.
7. Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates. (High altitude: 1-1.5 minutes)
8. Remove the lid to evaporate any remaining water. Add sesame oil and cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate. For the gyoza lined up in circular shape, place a serving plate on top of the pan and quickly flip.
9. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. Serve the gyoza with dipping sauce.
How to wrap gyoza:
1. Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper.
2. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.
3. Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!).
4. Using your thumb and index finger, start making a pleat about once every ¼ “ on the top part of the wrapper from the center toward the right. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger.
5. Once you make 3-4 pleats, continue with the left side of the gyoza. Start making a pleat from the center to the left.
6. Here’s how a finished gyoza should look like. Repeat until you run out of the filling or wrappers.
7. To save gyoza for later, put the gyoza in raws, leaving some space between to keep them from sticking, on a (disposable plastic/Styrofoam) tray lined with plastic wrap. Then wrap it around with plastic wrap so gyoza won't move around. Then put it in a freezer bag and store in a freezer up to a month.
Notes:
Cook or freeze gyoza right away. When you leave the gyoza out after wrapped, the water from the ingredients start to make the wrapper wet.
When you use frozen gyoza, do not defrost and cook while they are frozen.
I use this recipe with small adaptations. It's a standard recipe. I pulled the measurements (and gyoza wrapping instructions) from here. I usually measure according to taste.
Sometimes I add variety by substituting leeks for green onions in the filling. You can find maitake mushrooms and La-Yu oil in an Asian market, if you have one nearby. I've experimented with using sriracha instead of La-Yu in the dipping sauce, but it tasted terrible and didn't have the same smooth texture. Ground chicken or turkey can be used in place of pork but the flavor is more bland.
Another substitute is my "holiday" gyoza. Mostly for Morgan's benefit. The filling in October is pork, shredded carrot, finely diced/minced red pepper, green onions, garlic, ginger. For Christmas, I add finely diced/minced green and red peppers to basic filling recipe. (Squeeze juices out of peppers after dicing/mincing or gyoza wrappers will be too soggy.)
A tip: make them in batches. Enough to fit in pan. Then make the next batch. This prevents gyoza from getting soggy while waiting to be cooked.
GYOZA
1 package (or about 45) gyoza wrappers (or make Homemade Gyoza Wrappers)
1½ Tbsp. oil for frying each batch of gyoza (regular canola is okay but I also use peanut - beware: heats quickly and will burn!)
¼ cup water for frying each batch of gyoza
1 Tbsp. sesame oil for frying each batch of gyoza
Filling
10 oz (290 g) ground pork or chicken
2-3 (140 g, 5 oz) napa cabbage
1-2 (15 g, 0.5 oz) green onion/scallion
2 maitake or shiitake mushrooms
1 clove garlic, minced
1 tsp. grated ginger or 1/2 tsp. ginger paste
Seasonings
½ Tbsp. sake
½ Tbsp. sesame oil
1 tsp. soy sauce
¼ tsp. salt
Freshly ground black pepper
Dipping Sauce
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
⅛ tsp. La-Yu (Japanese chili oil) (optional)
Directions
1. Microwave cabbage leaves for 1 minute and chop into very small pieces. Mince green onion and mushrooms as well.
2. Combine raw meat and seasonings and knead the mixture with hands until the texture becomes sticky.
3. Add the rest of fillings and continue to knead.
4. Wrap the filling with gyoza wrappers.
5. Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).
6. When the bottom of the gyoza turns golden brown, add ¼ cup of water to the pan.
7. Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates. (High altitude: 1-1.5 minutes)
8. Remove the lid to evaporate any remaining water. Add sesame oil and cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate. For the gyoza lined up in circular shape, place a serving plate on top of the pan and quickly flip.
9. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. Serve the gyoza with dipping sauce.
How to wrap gyoza:
1. Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper.
2. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.
3. Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!).
4. Using your thumb and index finger, start making a pleat about once every ¼ “ on the top part of the wrapper from the center toward the right. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger.
5. Once you make 3-4 pleats, continue with the left side of the gyoza. Start making a pleat from the center to the left.
6. Here’s how a finished gyoza should look like. Repeat until you run out of the filling or wrappers.
7. To save gyoza for later, put the gyoza in raws, leaving some space between to keep them from sticking, on a (disposable plastic/Styrofoam) tray lined with plastic wrap. Then wrap it around with plastic wrap so gyoza won't move around. Then put it in a freezer bag and store in a freezer up to a month.
Notes:
Cook or freeze gyoza right away. When you leave the gyoza out after wrapped, the water from the ingredients start to make the wrapper wet.
When you use frozen gyoza, do not defrost and cook while they are frozen.
