OK, with your fingers all pasty and struggling to close up those gyoza dumplings in just the right way, it might not be a “gala” or a “shindig,” but it’ll be loads more fun!
Though relatively recent transplants from China, gyōza is among the most popular dishes in Japan. And one of the greatest things about it is you can make your own.
＜Ingredients＞ For 30 Gyōzas
Ground pork (豚ひき肉 / Buta hikiniku) 200g
Cabbage (キャベツ / Kyabetsu) 300g
Onion (玉ねぎ / Tamanegi) 200g
Fresh shītake (生しいたけ / Nama shītake) 2
Ginger (しょうが / Shōga) 20g
Garlic (にんにく / Ninniku) 2 cloves
Soy sauce (醤油 / Shōyu) 1/2tbsp
Oyster sauce (オイスターソース / Oisutāh sōsu) 1tbsp
Sake (酒 / Sake) 1tbsp
Salt (塩/ Shio) 1/4tsp
Black pepper (こしょう / Koshō) Pinch
＜How to Make＞
① Mince the cabbage, onion, and shītake mushrooms until individual bits of each are about the size of a grain of rice. Mince the ginger and garlic even finer.
② Add the ground pork, soy sauce, oyster sauce, sake, salt, and black pepper to a mixing bowl. Use your hands to mix this well. Add the minced vegetables and continue to mix until they are well incorporated.
③ Transfer the filling to a cookie sheet or something similar and divide it into 30 equal portions.
■Forming the Gyōzas■
Place a portion of the gyōza filling in the center of a wrapper. Fold the wrapper in half and then bring the two edges together, pleating one side against the other. (No water is needed to do this.)
Place the completed gyōzas on a cookie sheet, or something similar, dusted with flour.
Add 2 tbsp or so of sesame oil to a large frying pan and place the pan on medium heat. When the pan gets hot, place the gyōza in the frying pan, bottoms down to brown them. Once the bottoms are browned, add a 1/2 cup of hot water and cover to steam for 7-8 minutes.
Bring a generous quantity of water to a boil. Carefully place the gyōza into the boiling water. Stir a few times just to prevent the gyōzas from sticking to one another. Boil for 4-5 minutes.
Gyōza are commonly enjoyed with a mixture of vinegar, soy sauce, and chili oil. Many people also add coriander and black pepper. Try any or all of these in whatever combination you would like.
Recipe Developed by: Machiko Tateno