Gyoza
From Cecily Hiatt at Expeditors:
about 1 lb ground turkey or ground chicken
about 1/2 smallish head of green cabbage
can of water chestnuts, drained
about 2 t grated fresh ginger, or 1 t powder
a good rounded teaspoon of fresh chopped garlic
about a tablespoon sesame oil
Thick-style Gyoza wraps (I can never get the meat-to-wrap proportions to come out evenly but you will need between 1 and 2 packages for this recipe).
pick 1 or more of these:
1/2 C bamboo shoots
1 C bean sprouts
1 C baby corn
(you can experiment with other vegetables, I think I’ve used carrots before)
Chop all the vegetables finely. Combine everything in a big bowl, mix well (I use my hands after the initial mix with wooden spoon).
Load and wrap the gyoza –
Put a dollop of meat mixture in the center of the wrap (I use a butter knife)
Moisten the edge with a little warm water on the finger
Fold the wrap in half, then crimp twice.
Heat a large skillet to medium-high heat
Cover the bottom with thin layer of oil
Brown the gyoza on one side, leave a little space between them in the panso they stick less to each other.
Turn and brown a bit, then turn heat down to just above medium, add about 1/4 C water, cover tightly.
Steam for about 5 minutes.
Drain on paper towel
The sauce –
Citrus seasoned soy sauce — if you like spicy, add a few drops of hot oil.
Dip the gyoza in the sauce.
Notes from Meps: Cecily introduced me to Mitsukan Ajipon Citrus Seasoned Soy Sauce. This stuff is heavenly, and it makes a wonderful substitute for tamari or regular soy sauce.I always add a good handful of green onions to Cecily’s mixture, and I often us a food processor to finely chop the vegetables. For the meat, you can use a mixture of ground turkey, chicken, and pork. There is no salt or soy sauce in Cecily’s recipe, which is fine, because we dip these in soy sauce when we eat them, so extra salt is not necessary.
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March 3rd, 2007 at 9:44 pm
Gyoza a la Michikosan
Serve with a dipping sauce made from chili oil, soy sauce, rice vinegar, chopped scallion
1/2 lbs minced pork
1/4 head cabbage (Napa or regular)
1 bunch scallions, finely chopped
1-2 tbs fresh ginger, minced
2 tbs soy sauce, Kikkoman
1 tbs sesame oil
1/2 tsp MSG
1-2 tsp salt
1-2 tsp sugar
1-2 tsp mirin or sake or sherry
1 pinches black pepper, to taste
1 pkg gyoza wrappers, round (not wonton wrappers)
1 Boil and finely chop cabbage. Mix all ingredients. Place about a teaspoon of filling into each wrapper and roll-tuck seam. Brown on both sides in frying pan with a bit of oil. Add 2 Tbs of water, cover and steam for 5 minutes.
2 These items freeze very nicely. After roll-tucking, place on cookie sheet and freeze individually. Once frozen, place together in a plastic bag. Never allow to thaw or you’ll have a mess. The thin wrappers stick like glue to one another. To cook, place frozen in frying pan and cook as directed. Don’t allow to thaw before hand!
Yield: 25 gyoza
Recipe Type
Appetizer, Pork, Saute
Recipe Source
Author: Michikosan
Bought back from Japan. The best giyoza I have ever had. Cabbage is important because it makes the filling moist, so chop cabbage finely.