Well this is something I nevr thought I would cook.. I have eaten these before in many places - Japanese railway station counter-top restaurants, Wagamamas and found them delicious. But never some thing I aspired to cook.
However the Eldest is back for Easter and studying hard, so I asked her what she would like for supper - and amongst other things (ying-yang pork, Mr Peng's French Chips which I cooked another day) she asked for Gyoza. Now to me these aren't really a main meal so I did them along with a main dish as a kind of appetiser which worked well. You need about 5 or 6 per person.
I must confess to being sceptical about how these would turn out. Originally I was going to make the skins, but I was driving passed our local Chinese Supermarket and found they had frozen ones which I used, and which made this dish a far more practical proposition. If I had had to make the skins as well I think I would have lost steam well before I giot near the finished article. You can do it, and I found instructions on the same site that I found this Gyoza recipe. And I provide a link to it in the method because she has some good pictures of the assembly method, which can be tricky to grasp initially, but is really quite simple.
Following the recipe, I again deviated because I could not find minced Pork or Chicken, but instead used minced turkey thigh which I could find (!). This did not affect the result at all, which was delicious, and was to me every bit as tasty and satisfying as ones I had eaten elsewhere. I made a dipping sauce to go with them which I think really enhanced the flavours. A real result, so thanks Eldest!
- 1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe)
- 1 Tbsp neutral flavour oil (vegetable, canola, etc) (for frying each batch of gyoza)
- ¼ cup water (for frying each batch of gyoza)
- 1 tsp sesame oil (for frying each batch of gyoza)
- ¾ lb ground pork (¾ lb = 340 g)
- 2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)
- 2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
- 2 shiitake mushrooms ( I left these out as I didn't have any mushrooms)
- 1 clove garlic (minced)
- 1 inch ginger (1" = 2.5 cm) (fresh, grated)
- 1 tsp sake ( I substituted Shaoshing rice wine)
- 1 tsp sesame oil
- 1 tsp light soy sauce
- ¼ tsp sea salt
- Freshly ground black pepper
- 1 Tbsp rice vinegar
- 1 Tbsp light soy sauce
- ⅛ tsp la-yu (Japanese chili oil) (I substituted shriracha cos that is what i had)
As you can see from my picture in the main body of this post, mine did not end up looking too much like this, but had a pleasant cornish patie kind of rippling sealed edge to them, which seemed to work fine.
Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).