Gyozas
These Japanese dumplings are to die for! The filling is simple, yet rich in protein, and the cooking process makes them both crispy and chewy. Served with a dipping sauce that consists of equal parts of soy sauce and rice vinegar, they will be the perfect side dish to a good ramen, or a miso soup + steamed rice combo.
Recipe taken from Le Grand Livre de la Cuisine Japonaise.
Ingredients
- Filling
- 10g canola oil
- 10g sesame oil
- 400g veggie mince
- 400g cabbage, finely chopped in a food processor
- 50g brown onion, chopped
- 10g crushed garlic
- 16g ginger paste
- 60g soy sauce
- Dumplings
- 500g gyoza skins
- 10g canola oil
- 10g sesame oil
- Dipping sauce
- 40g soy sauce
- 40g rice vinegar
Instructions
- Filling
- Heat up the oil in a pan over medium heat.
- Fry the onion for a few minutes to tenderise it.
- Add the veggie mince, and fry for another few minutes, stirring regularly.
- Add cabbage, garlic, ginger, stir well, and keep frying.
- When everything is 80% cooked, lower heat, cover with a lid, and let it finish cooking.
- Remove the lid, turn the heat back on high/medium, add the soy sauce, and mix well to spread the sauce evenly in the filling.
- Turn off heat, and reserve.
- Assembly
- Humidify the borders of a gyoza skin with a wet finger.
- Place a tbsp of filling in the middle of a gyoza skin, and fold it onto itself.
- Press the edges together, and fold them in, making your way all around the semi-circle.
- Reserve, and repeat with all gyozas (note: it is very important that you do not stack them on top of each other, as the gyozas skins will get humid with the filling and start sticking to one another.)
- Cooking
- Heat up oil in the same pan you used to make the filling. Ideally, the pan should be just large enough to contain all gyozas close to each other, as the idea is for their borders to stick together during the cooking process. If the pan is too small, cook in multiple batches.
- Place the gyozas on the hot, oily pan and make sure thay are close to each other.
- Fry them over medium heat for ~5 min, or until the bottom is nicely brown and crisp.
- Add 1/2 cm water in the bottom of the pan (careful, this will generate a lot of steam, don't burn yourself!) and immediately cover with a lid. Let the gyozas finish cooking with this trapped steam process, and when all the water is evaporated, turn off heat.
- Remove lid, put a plate on top of the gyozas, and flip the pan upside down to transfer them to the plate. They should not stick to the pan, but if they do, make sure to unstick them with a spatula before you flip the pan.
- Serving
- Use chopsticks to detach a gyozas from its brethren, and dip it in the mix of soy sauce + rice vinegar.
- Enjoy, and try not to eat them all too fast!
Nutritional information
Kcal Protein Carbs Fat 2560 123g (19%) 342g (53%) 78g (27%)