JAPANESE GYOZA (DUMPLINGS)
Steps:
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
- Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
- Use your hands to mix the Filling.
- Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
Nutrition Facts : ServingSize 28 g, Calories 72 kcal
GYOZA (JAPANESE POTSTICKERS)
Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.
Provided by ehagood10
Categories Main Dish Recipes Dumpling Recipes
Time 54m
Yield 6
Number Of Ingredients 16
Steps:
- Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
- Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
- Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
- Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 26.2 g, Cholesterol 59 mg, Fat 10.6 g, Fiber 1.5 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 763.8 mg, Sugar 0.9 g
JAPANESE SHRIMP GYOZA
Steps:
- Gather the ingredients.
- In a medium-sized pot with boiling water, cook the whole cabbage leaves for 2 to 3 minutes.
- Drain well and let the cabbage cool off a little before squeezing out as much of the excess water as possible by pressing the cabbage leaves between your hands and pressing hard.
- Thinly chop the cabbage and place it in a medium-sized bowl. Reserve.
- Finely chop the clean shrimp into a paste-like texture.
- Add the shrimp into the cabbage bowl.
- Add the grated ginger and chopped green onion and mix all ingredients well.
- Add sake, salt, sesame oil, and katakuriko and mix well. You can knead the mixture with your hands too.
- Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper.
- Dip your finger in the water and moisten all around the wrapper edges.
- Fold the wrapper in half to make a semicircle shape.
- Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan.
- Repeat the process until all of the shrimp filling is used.
- In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons.
- Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 3 to 4 minutes. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed. Once the bottoms are golden, turn down the heat to low.
- Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.
- Serve the gyoza with ponzu sauce on the side, the optional karashi, or an optional spicy ponzu with a pinch of shichimi togarashi on top.
- Enjoy!
Nutrition Facts : Calories 422 kcal, Carbohydrate 59 g, Cholesterol 160 mg, Fiber 1 g, Protein 22 g, SaturatedFat 1 g, Sodium 1698 mg, Sugar 2 g, Fat 10 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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