Gyoza Dumplings Recipe By Tasty Recipes

RIE'S GYOZA RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground pork, cabbage, nira chives, shiitake, garlic, ginger, soy sauce, sesame oil, sake, salt, and black pepper. Mix well with your hands.
• Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
• In a large nonstick frying pan, heat the sesame oil over medium heat. Add the 20-22 dumplings in a circle. Fry for 1-3 minutes.
• Combine the flour and the water in a small bowl or measuring cup. Pour into the pan and cover. Steam the dumplings until the water is mostly evapolated, 7-8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
• Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Cook the remaining dumplings.
• Serve with dipping sauce.
• Enjoy!

EASY FRIED BEEF DUMPLINGS (GYOZA) RECIPE BY TASTY

Steps:

• Mix together the ground beef, onions, scallions, soy sauce, garlic cloves, grated ginger, sesame oil, and white pepper.
• Place a spoonful of the ground beef mix into the center of the gyoza wrapper, brush the edges with egg wash, fold over, and press to seal.
• Fry the dumplings in oil until golden brown and crispy.
• Garnish with Sriracha and chopped scallions.
• Enjoy!

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

HOMEMADE DUMPLINGS RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
• Roll out dough on a floured surface and knead until smooth.
• Divide the dough into 4 equal parts.
• Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
• Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
• Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
• Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
• For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
• Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
• Enjoy!

GYOZA RECIPE

Steps:

• Remove the core of the cabbage leaves and cut into fine julienne (small stripes)
• Sprinkle the cut cabbage with 1 teaspoon of fine salt and mix with your hands until the cabbage starts to get soft and let rest for 5 minutes.
• Place the ground pork meat in a bowl. Add 1 teaspoon of corn starch and 2 tablespoons of water and mix well for some minutes until the meat becomes like a paste.
• With your hands squeeze out the water of the salted cabbage and add to the meat.
• Cut the spring onions into small pieces and add to the bowl.
• Add the grated ginger (1 tablespoon), and the grated garlic (1 glove).
• Season with the soy sauce (2 tablespoon), the sesame oil (1 tablespoon) and the rice vinegar (1 tablespoon).
• Add some fresh ground black pepper.
• Knead the mixture with your hands until everything is well mixed, and it becomes sticky.
• Always keep the Gyoza wrappers under a damp kitchen towel while you are folding. Prepare a small bowl with water to wet your fingers.
• Take a Gyoza wrapper and place it in the palm of your hand. Use a spoon and put a small amount (approx. 2 teaspoons) of the filling in the center of the wrapper.
• Dip one finger in a bowl of water and draw a circle around the outer part of the wrapper until it's wet all around.
• Fold the wrapper in half over the filling.
• Using your left thumb and index finger, start making a pleat on the top back part of the wrapper, about once every 1 cm and press against the front part.
• Once you make each pleat, press it down with your right hand using your thumb and index finger.
• Continue with the pleats toward the left side after having pressed together each pleat.
• Continue all the way till there is no more wrapper to pleat.
• Press the pleats and shape the Gyoza (like a half moon).
• Place the closed Gyozas on a tray with parchment paper.
• Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the Gyoza flat side down in a circular shape.
• Cook until the bottom of the Gyoza turns golden brown.
• Add 100 ml of water and quickly cover the pan with a lid. Steam the Gyozas for 3 minutes.
• Remove the lid to evaporate any remaining water and add 1 tablespoon of sesame oil.
• Continue to cook uncovered until the Gyozas are golden brown and crisp on the bottom.
• Mix 3 tablespoons of soy sauce and 3 tablespoons of rice vinegar together. If you like it spicy, add some chili oil or paste.

GYOZA (JAPANESE DUMPLINGS)

Steps:

• Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
• With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
• Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
• Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
• Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
• Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.