Gyoza
Gyoza are the Japanese cousins of the Swabian Maultasche, only a little more beautiful and delicate - that´s Japanese!
Portions
about 40 pieces = about 4 portions
Time:
Approx. 1 hour with help
Calories:
about 70 per piece (with minced pork)
good as:
convivial meal with friends
Introduction
about this recipe
Gyoza originally come from China, where they are called Jiaozi. They are part of the Buddhist Temple cuisine. The small bags are usually filled with meat and vegetables, but the filling can be varied. Using up leftovers for example. In Japan, food is always a feast for the eyes. The bags are folded accurately and should look nice. Besides, then they hold the filling better and survive the steaming and cooking process.
ingredients
- 500g minced meat
- 4-5 Shitake mushrooms
- 1 half cabbage
- 1 bunch wild garlic
- 3/4 tsp salt
- About 2 cm finely chopped ginger
- 2-4 cloves of garlic (squashed to paste)
- Pepper to taste
The dough sheets can be found deep-frozen in well-assorted Asian shops, even gluten-free. If required, I can provide a recipe for how to make the dough. Or you can watch the video. They use pointed cabbage, you don't have to squeeze out the moisture then. If you don't have any, then use white cabbage but squeeze out the moisture so it's softer.
The recipe in the video is slightly different, both work well.
Step by step guide
Step 1
Cut cabbage very finely with a sharp knife or a mandolin plane.
Step 2
In a bowl with 1 ½ teaspoon of salt, leave to rest for 15 minutes after massaging the salt in a little.
Step 3
Finely chop the mushrooms. Cut wild garlic into fine strips.
Step 4
After 15 minutes, squeeze the cabbage until all the liquid has drained away. (If the filling is too wet, the pockets will not stick well) then mix together with mushrooms and wild garlic.
Step 5
Season minced meat and add ginger and garlic.
Then mix it all together.
We need your consent to download the content from YouTube.Fry and fill pockets
Depending on how fast you work, place 6 dough circles on the work surface. Place a small spoonful of filling on each circle. Then slightly moisten the edges with some water and your finger. (In time you will find out how much water etc.) This is like pancakes, the first one never turns out well). Take a circle in your hand and press the side edges together to form a half-moon so that they stick together. Press the seam in 3 or 5 folds. See the video. As I said, the first ones are not perfect, but still taste good. If there is any filling left, you can make very tasty meatballs out of it.
Put some oil (preferably sesame oil) in a coated pan and put it on medium heat. Put the gyoza with the bottom on the pan and fry them until they are crispy, this takes 3-5 minutes depending on the stove and the pan. Now pour in water so that the bottom of the pan is covered, and a little bit more, about 50 ml. Put the lid on and steam the pockets until they are done. About 5 minutes. The water must have evaporated. They are perfect when they are golden brown at the bottom and you can almost see the filling through the dough pockets.
Serve with soy sauce, gluten-free if necessary, a little vinegar, chilli oil and possibly a little mayonnaise.
いただきます - ITADAKIMASU
We've already tried them
"My daughter, who's currently studying in Japan, taught me how to make gyoza. I was immediately thrilled. With cabbage as a filling and sesame oil for frying, they are healthy and super tasty. My husband loves them too."
"Gyoza are a great family meal. You sit around the table, pack and fold the bags, and fry and steam them. It smells wonderful. Then you eat too much and you're stuffed, but happy."
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Other pictures Elegant Themes, Dawn
