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Gyoza, you are such a babe!

Gyoza, you are such a babe!

It’s raining outside, but you already can smell spring in the air. It’s still crisp and wet outside and this kinda weather calls for something homemade and warm. I instantly thought of homemade gyozas. There is honestly nothing better than sitting down to a vast table of salty, crunchy, crispy gyozas. I first discovered them on a trip to Japan last year and have been hooked ever since.

This recipe may sound like it takes a lot of work, but honestly, it really doesn’t and if you’re cooking this for someone special, you are definitely getting lucky tonight!

Put your favourite playlist on… and let’s get rolling. I love soulful jazzy Nujabes, so they were my companions for this evening.

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Pork /Shiitake Gyoza

I bought frozen gyozas skins from the Asian supermarket and left them defrosting for about 20-30 minutes and sprinkled some white flour on top.gyoza

Gyoza Filling
300g of cabbage, finely chopped
150g spring onion, finely chopped
3 cloves of garlic, finely chopped
A thumb-sized piece of ginger, finely chopped
300g minced pork/ shiitake mushroom
1 tablespoon of soy sauce
2 tablespoons of sesame oil
Pinch of freshly ground pepper
Pinch of freshly ground salt

I have to say a little something about this dipping sauce. Anywhere I go in London to try gyozas I always end up being given soy sauce with a little bit of spring onion as a sauce.  Not very exciting.  This one is much different and has a touch of heat.  It’s so aromatic and flavorful.  Now I can’t eat Gyozas without it.  It’s just not even worth it.  I’m telling you…

Dipping Saucegyoza3

4 tbsp rice vinegar
4 tbsp soy sauce
2 garlic cloves finely chopped
1 tsp of grated ginger
1 green onion finely sliced
1 tsp sesame oil
¼ tsp chili flakes

For Dipping Sauce:

In a medium bowl, mix all the ingredients together and let the sauce sit around 10-15 minutes before you start dipping.

How To Prepare Gyoza

  1. Pour boiling water over cabbage leaves to soften them up a bit, then drain them well and slice up into small pieces. Add finely sliced garlic, ginger and green onion.
  2. In a medium bowl mix pork and sliced vegetables, add soy sauce and sesame oil and mix well.    Leave your bowl on a side for a bit to allow flavours to infuse.
  3. Now we can start making the actual gyoza. With a gyoza skin in the palm of one hand, spoon a small amount of the mix into the centre of the skin. No need to overfill here, simply add an amount approximate to a teaspoon’s worth. Dip your finger in some water and moisten the edge of the skin to make it easy to seal.
  4. Now let’s fold them gyozas. I found this video very helpful  when it comes to folding homemade gyoza. Scroll to the last part of the video as she does 3 different kinds.
  5. When you have made as many as you need, heat up a little cooking oil in a pan and gently place the gyoza in it with the flat side facing down. Cook on a high heat until the bottom of the gyoza become crispy and golden. Add a small cup of water to submerge gyozas. Put the lid on the top of the pan and drop heat to medium.
  6. Allow the gyoza to steam until the water has evaporated, then leave them cooking on the bottom a little longer to make sure that they become crispy and delicious.
  7. Serve the gyoza on a plate with the crispy side facing up with homemade dipping sauce on the side. Happy gyoza ooohing and aaahing!!