When we went to Japan last 2008, I kept asking hubby how do they cook gyoza, he told me, maybe they fried it, grill it and steam it. I tried all of them, but they don’t look like the gyozas I ate at the japs restaurant.
After finding several awesome Japanese cookbooks from japantown library, I finally knew how to do it! Fry a little, steam and fry a little more. Let me try to explain it further on the procedures.
I also found out that good gyozas are flavorful, aromatic and made of veges and pork. Well, I made mine a little bit different, I used herbs, spices, pork and shrimp.
grated pelled ginger
chopped green onions
Japanese soy sauce
sake or mirin (sweet sake)
salt and pepper
sesame oil honey
finely chopped peeled shrimp
package of Japanese gyoza skins or round Chinese dumpling wrapper
dipping sauce (combine all ingredients):
Japanese soy sauce
Japanese rice wine vinegar
hot chili oil
water and oil
1. Combine all the filling ingredients and let stand for 15 mins and mix well again.
2. To wrap filling, take one wrapper and lay it flat on your hand.
3. Take about 1/2 tablespoon of the filling to the center of the wrapper.
4. Using your finger, run a thin layer of water along the inner rim of the wrapper and press both sides together, forming a half circle and make 4 tucks at edge of the wrapper.
4. Lay the bottom of the gyoza flat and let it sit upright.
1. Put a medium sautee pan in high heat and add little oil.
2. put 6- 8 gyozas to the pan, flat side down.
3. When the bottom turn brown, for 1 – 2 mins add 1/4 cup of water to the pan and cover.
4. Turn the temperature from high heat to medium heat.
5. Cook until all the liquid has evaporated, about 3 – 4 mins.
6. Then add little oil and continue to cook until bottom is crisp.
7. I like the sides, to be a little bit crispy too, so I turn the gyoza to the sides for about
2 times, while making the bottom crispy.
8. Transfer the cooked gyoza to the serving platter and cook the remaining ones, with same process with water and oil.
9. Serve gyoza with dipping sauce.