January 22nd, 2012

Gyoza

More Japanese food! Gyoza are the Japanese take on Chinese ‘potsticker’ dumplings: usually pork, cabbage, spring onions, and other flavourings; crispy on the bottom and soft and chewy on the top.

I didn’t have any cabbage, but I used some Chinese spinach.

The key to authentically “Japanese” tasting gyoza is garlic and ginger (or, in my case, garlic chives).

I cooked up the vegetables for a minute, squeezed the water out, and mixed it through minced pork, along with some flavourings:

Japanese soy (tastes different from other soy sauces for some reason), mirin, wasabi, sesame oil. When making dumplings like this it’s always good to check the seasoning before you put them in the skins — I usually do this by cooking up a little of the mix and tasting it.

We bought a set of 50 gyoza skins (made with rice flour and water). I really didn’t think that we’d get through them, but a mix with 500g of pork makes almost exactly the right amount for that many dumplings. Gyoza freeze very well (and can be cooked straight from frozen), so don’t be afraid to make them in big batches.

You make the dumplings by placing a teaspoon full of mix in the centre of a gyoza skin, wetting the edges, and folding and pressing the edges together in a line. It’s important that they are flat on the bottom to go crispy, so sit them on a tray to settle, and dust with corn flour.

To cook gyoza: Place them in a hot pan with a little oil for around 2 minutes, then add a little water, and cook with the lid on for about 7 minutes — this allows the bottom to stick to the pan while the top steams (add more water if they seem to be drying out). Take of the lid and let the water cook away, and add a little more oil so they can become crispy. They should stick together as they come out of the pan — the cornflour will have formed a crispy ‘skin’ on the bottom.

For a dipping sauce, use a mix of soy and rice wine vinegar, with a few fried spring onions.

 

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