Gyoza is something that I wanted to try making for years now. I actually saw a nice recipe from one of my mom’s cookbooks a long time ago but I was very busy then with work, hanging out with friends…and going out on dates with my ‘then boyfriend’ hubby:) Our family likes gyoza a lot and it’s a staple order every time we eat at ramen places.
Recently, Cloud would often ask if I can make some gyoza. We started putting him on a diet since he really gained a lot of weight this year and therefore, we don’t let him have more than his share of gyoza when we dine out. I got two recipes from my yummy.ph digital subscription and I chose to do the one with the least ingredients and used the sauce from the other one. It was really good and Cloud said he’ll give me 11/10 for my gyoza…he said that it’s perfect!:) I find it a bit salty though so maybe the next time I make it, I will decrease the amount of salt. I also find the ginger taste a bit strong but overall…it’s really good and I will definitely be making it again.
The appearance of my gyoza were not so good though and my mom said that my wrapper were too big and that I didn’t wrap it correctly. It actually looked nice before cooking and I think my mistake was that instead of laying it flat on the pan, I made it stand (forcing it to have a flat base) and after steaming, the sealed part got too heavy so it fell down and started looking weird. I was reading an ebook last night and I saw a recipe there for potsticker (I don’t know if I’m right but I think it is their term for gyoza or any dumpling). There was an instruction there on how to wrap gyoza and I plan to follow them next time…which is like what I’ve said, lay it flat on one side and not make it stand up.
You can freeze gyoza after wrapping and there’s no need to thaw before cooking which is good for me because I like cooking big batches and saving some for another meal…it saves me a lot of time and energy. Here‘s a good resource on how to wrap and store gyoza.
- 1 1/2 tsp salt
- 2 cups chopped cabbage
- 250g ground pork (original recipe: 220g)
- 2 tbsp minced ginger
- 2 tbsp minced garlic
- 2 tbsp sesame oil (original recipe: 3tbsp sesame oil)
- 1 tbsp light soy sauce (original recipe: 1 1/2 tbsp light soy sauce—too salty)
- 1 egg
- gyoza wrapper
- oil for frying
- Sprinkle salt on cabbage and let stand for 30 minutes. Squeeze cabbage to remove water then place in a large bowl.
- Add all the other ingredients except for oil for frying and mix well. Note to myself: meat mixture should have no salt!
- Place 1-2 teaspoon of filling in center of wrapper; moisten upper half with water then fold wrapper over, pleat and seal (Please click here on how to wrap gyoza).
- In a nonstick frying pan, add 1/2 cup of water and 1/2 tbsp of oil. Arrange gyoza on pan, flat side down.
- Cover pan and cook for 6-8 minutes or until the water evaporates and bottom side turns golden brown or crisp.
- Repeat with remaining gyozas.
- Serve hot.
- 4 tbsp soy sauce
- 2 tsp mirin
- 2 tsp sugar
- 2 tbsp water
- Combine all ingredients and serve with gyoza.