Irresistible Japanese Potstickers Gyoza Recipes

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JAPANESE GYOZA (DUMPLINGS)



Japanese GYOZA (Dumplings) image

My mother's traditional recipe for Gyoza, Japanese dumplings. You can get the gyoza wrappers at Woolworths and Coles! The best way to learn how to make these is to watch the RECIPE VIDEO below!

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Side

Time 45m

Number Of Ingredients 15

1 1/2 cups green cabbage, very finely chopped
1 tsp salt, separated
1 lb / 500g ground pork (mince) (fattier the better)
1 cup garlic chives, finely chopped (Note 1)
1 garlic cloves, crushed
1 tsp ginger, grated
1 tsp sesame oil
1 tbsp cornstarch / corn flour
2 tsp soy sauce
1 tsp cornflour (cornstarch) - for tray
40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets (Note 2)
3 tbsp vegetable oil (or other cooking oil)
Soy sauce
Rice wine vinegar
Chili oil (Rayu is Japanese chili oil)

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 (Japanese Potstickers) image

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

½ pound ground pork
½ head napa cabbage, shredded
1 egg
3 green onions, thinly sliced
1 (2 inch) piece fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sriracha sauce, or more to taste
1 small clove garlic, minced
¼ teaspoon sesame oil
30 gyoza wrappers, or as needed
1 tablespoon vegetable oil, or as needed
1 cup water
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 ½ teaspoons sesame oil
1 dash sriracha sauce, or to taste

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



Japanese Shrimp Gyoza image

Shrimp gyoza (Japanese dumplings) is a potsticker with a shrimp and vegetable filling that is pan-fried and served with citrus soy sauce.

Provided by Setsuko Yoshizuka

Categories     Appetizer     Dinner     Lunch     Side Dish

Time 1h

Yield 4

Number Of Ingredients 16

For the Filling:
1/4 pound Chinese Napa cabbage (or green cabbage, finely chopped)
2/3 pound medium shrimp (raw, shelled, and deveined)
2 teaspoons fresh ginger (grated)
1 tablespoon green onion (chopped)
2 teaspoon sake
1 teaspoon salt
1 teaspoon sesame oil
2 teaspoons katakuriko (corn or potato starch)
For Assembling:
20 to 24 gyoza wrappers
1 to 2 tablespoons canola oil
For Serving:
Ponzu sauce (or a 1:1 ratio of soy sauce to rice vinegar)
Garnish: Japanese karashi ( hot mustard)
Garnish: Shichimi togarashi (Japanese 7-spice chili powder)

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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