Gyoza Recipe
Nobody can say no to this delicious Japanese gyoza. The juicy meat inside wrapped with smooth gyoza skin and crispy golden base will melted in your mouth. The first time I tried gyoza when I was in Japanese restaurant in my home town and I immediately felt in love.
I tried a lot of recipes and I consider this one is the success one and ofcourse I will share it to you. I like to make more than one serving, freeze it and keep it in the freezer for some other time. So whenever I want it, I always have stock in my kitchen.
The good part of making gyoza is that we do not need a steamer. You just need your regular non stick pan and you are ready to go.
So…. let’s cooking
Gyoza Recipe
Delicious Japanese cuisine with juicy meat inside wrapped with golden crispy base gyoza skin. Perfect for any occasion and it is so easy to make.
Ingredients
- 1 package Gyoza skin approx 50 piece
- 1 onion
- 3 cloves garlic
- 250 gr minced meat beef or pork
- 1 cup choped green onion
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp corn starch
- 1 tsp white pepper
- 1 tsp salt
- soy sauce and chili oil for dipping sauce
Instructions
- First thing that we need to do is cut all our vegetables very fine. I like to use food processor to chopp the onion and garlic real quick. And then in the mixing bowl pour your meat together with onion, garlic, green onion, salt, white pepper and all of the sauces. Mixing it with your hand until it well combined. Don't forget to sprinkle your tray with corn starch so when you place your gyoza it won't stick to the bottom
- Filling is ready, the skin is ready now is time to wrap. Put the wrapper in your left hand. Take one tablespoon of the filling and put it in the middle of the wrapper. Dip your finger in water and run it around the edge of the wrapper, fold it in half and start create the pleats.
- Using your right thumb and assited by your left thumb to creates the pleats. Press to seal and put in on the tray. Do the remaining wrapper until it finish.
- Heat the pan or skillet and drizzle with a tablespoon of sesame oil. Place 10-15 piece of gyoza. (Depending of the size of your pan) Cook it until the bottom skin is crispy and golden brown. It ussualy takes around 1-3minutes.
- Pour ½ glass of water and place the lid on. Cook about 7-9 minutes until the water has completely evaporated.
- Once the water has completely evaporated, do the egg flip so the crispy bottom placed on the plate. Serve with soy sauce or chili oil for dipping sauce. Now, whenever you crave for delicious gyoza, you could make it by yourself.
Notes
Cooking Tips :
This recipe makes 50 pieces of gyoza. If you can not finish all of it, you could freeze the uncooked gyoza. Put the gyoza in the freezer (with space next to each other about 3 centimeter so it is not stick to each other). Once all of the gyoza froze, place it in container and store it in the freezer, it could safe until a month or more. about 30 minutes before you want to cook it, place in a room temperature with baking paper/plastic wrap on the bottom so it is not stick. again, place the frozen gyoza with space to each other. Cook it like normal when the gyoza is not frozen.