Japanese Gyoza

by Editorial Staff

Summary

Prep Time 2 hrs
Cook Time 10 mins
Total Time 2 hrs 10 mins
Course Main Course
Cuisine European
Servings (Default: 80)

Ingredients

  • 2 pt. Dough sheets (Gyoza dough sheets), frozen, from the Asian market

Ingredients for the meat filling:

  • 150 g minced pork
  • 100 g Chinese cabbae, chopped into small pieces
  • 60 g carrot (s), finely rated
  • 1 spring onion (s), finely chopped
  • 1 tablespoon sesame seeds, toasted
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon ginger, grated
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • some salt and pepper, black

Ingredients for the vegetarian filling

  • 200 g tofu, firm
  • 100 g Chinese cabbae, chopped into small pieces
  • 60 g carrot (s), finely rated
  • 1 spring onion (s), finely chopped
  • 50 g shiitake mushroom (s), dried, soaked and squeezed out
  • 1 tablespoon sesame seeds, toasted
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon ginger, grated
  • 1 teaspoon miso paste, e.g., Red Shinshu Miso Paste
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 2 teaspoons cornstarch
Japanese Gyoza
Japanese Gyoza
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Instructions

  1. For the meat filling:
  2. Put all ingredients in a bowl and mix everything together well.
  3. For the vegetarian filling:
  4. Drain the tofu well or weigh it down a little so that as much moisture is removed as possible. Then mash into small crumbs with a fork.
  5. Mix the miso paste with soy sauce, sesame oil, pepper and salt in a small bowl.
  6. Then mix the mixed sauce with the tofu crumbs and the remaining ingredients in a bowl.
  7. To fill the dumplings, put a heaped teaspoon of the filling in the center of a Gyoza leaf. Brush the edges lightly with water and first fold the Gyoza leaf in the middle once and press it lightly. Now fold over from the middle to the left and right approx. 3 - 4 times. Make sure that there is as little air as possible in the pockets.
  8. Now either steam the folded gyoza in a steamer for about 10 minutes or alternatively fry it in a pan in a little oil over medium heat so that the base is golden brown and crispy. And then add about 80 ml of water and cook on a higher heat with the lid closed until the water in the pan has evaporated.
  9. A little soy sauce and chili oil go well with the dipping.
  10. Sufficient for a total of approx. 80 gyoza.

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