Basic Delicious Gyoza Recipe in 5 Steps
Gyoza are some of the most satisfying and delicious "B Gourmet" foods available. Amazingly, you can make them at home easily and once you master this simple recipe you can change and alter and substitute without a problem. The world is a palette of delicious options, explore and do not be afraid to experiment with flavors you love.
Ground Pork (it will be about half of the mixture, so decide now how many Gyoza you will be making)
Chive Varietal (this will be a little less than 1/4 of your mixture)
Green Cabbage (this is be a little more than 1/4 of the mixture)
Ginger Root (for grating)
Garlic (for grating)
Toasted Sesame Oil and Vegetable Oil
Salt, Black Pepper
Thickening Agent (flour of some kind - depending on your location)
Gyoza Wrappers (again as many as you want to make!!)
Chop the cabbage into large chunks and toss them into a pot of boiling water for 5 minutes.
While they are boiling, chop the Chives into pieces that will blend well with the ground meat.
Also grate the ginger and the garlic until you have a pile that will give enough flavor to your filling - this depends again on how many you are making.
Remove and drain the cabbage chopping it so that it finds a harmony with the meat and chive sizes you have made.
Add the cabbage, chives, garlic, ginger and salt and pepper (to your taste) into a bowl. Next add a generous splash of toasted sesame oil and a drizzle of soy sauce and sprinkle the "thickening agent" over the top of the mixture. You should add this slowly as you mix - you can see it start to bind the veggies together in a paste-like goo.
Next, add the meat to the bowl and put your spoon down. It is time to get messy, use your hands to mix the entire combinations of ingredients together. You want the heat from your skin to help small amounts of the fat in the meat to help the ingredients mix well and "stick together".
Wash your hands and set up a "Gyoza Workstation" - bowl of filling, plate to receive finished gyoza, small bowl of water with a cloudy mix of "thickening agent" and the gyoza skins.
Get to work! Use a spoon to scoop a small amount of filling into your gyoza skins. Some skins have flour on the outside and you want that to be the side touching your hand not the mixture - this flour is supposed to help the gyoza stay separated from its neighbors in the fridge.
Once you have the filling in the middle of the gyoza skin, dip your finger in the water bowl and run it around the edge of the skin (on the mixture side) and then pinch the two sides together and fold them inwards to "pleat" the skin. You can do this however you want to just so you create a good seal, you want the ingredients to stay inside while cooking.
Coat a skillet with the vegetable oil and let it get HOT HOT HOT! Then set your gyoza with the folded sides up and let the bottoms sizzle a bit. When they begin to sizzle, pour water directly into the pan until the gyoza are 1/3 covered and then put a lid on the pan.
When the water is gone, drizzle more toasted sesame oil over the top and let them soak it up (fire is still on) for 1 minute.
THEN YOU ARE DONE - Eat with a vinegar, soy sauce and chili oil and garnish with some tasty scallions if you like!