Gyoza is fun to make and even more fun to eat. The other day we made a batch of gyoza and we got our grub on! Here are a few pictures of the process (and if you like this one then make sure you check out my latest gyoza post - this time with a twist!)
Ingredients: ground pork, cabbage, napa cabbage, chives, salt, pepper, miso paste, soy sauce, grated garlic, grated ginger… and that’s about it.
Point ** only use a little bit of pork… and make sure the cabbage is cut as small as possible. The cabbage should be dried with a paper towel after being cut so it’s not wet.
Gyoza skins… 50 in a pack… we made 150.
That’s me getting my gyoza on with the babas (old ladies). They make them fast – 3 to my 1.
And here is how it goes down. First you get a spoonful of the mix and you put it in the skin. Too much mix and you’re risking a sprained thumb!
Then you make little folds with the wrap on one side sticking it to the other. Don’t lick it.
The key is to use the juice from the mix to stick it. If you don’t dry the cabbage after cutting it then the mix will be way too wet and you’ll have a watery mess on your hands!
A little flour underneath so the gyoza don’t stick. You can freeze them like this if you don’t use ‘em all.
Fry them in oil to brown the bottoms. Then add water and put the lid on to steam them. Once the water is gone take the cover off and let them cook a little longer. Letting them cook for the extra couple minutes gets them crispy.
Dip the gyoza in a mixture of soy sauce, rayu and vinegar.
droooool – those look amazing. I might have to try those with some marinated tofu crumbles instead of pork :9 What was on the telly btw?
Thanks for reading. Substitute pork with whatever you want. Tofu sounds much healthier and probably tastes just as good! Let me know how it turns out.
I have no idea what was on TV. Can’t you see I’m in a zone? :)
Damn that looks good. I could probably eat that entire plate of food. You should do more food posts. What kind of camera do u usually use to take around with you for your blog pics?
RE:Camera
Never mind, you use a 5D. cool.
Yeah, 5D is a great camera but I’d like to get a small camera as well so I can keep a lower profile in certain situations. Carry a DSLR all the time is a pain.
Woah 150 x.x man I think the most I’ve made in one sitting is maybe 75, what all is in the filling other than cabbage? I’m not a fan of cabbage and usually opt for all meat fillings, but still looks good! :3
150 for a bunch of people… it wasn’t enough! I had to be careful not to eat too many.
Wow Billy you’re doing a good job on this website. When are you going to come to Urawa for a visit?
Sounds like my kinda ladies….j/k
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YUM! My husband and I have made them at home a few times – but it takes a lot of time! We cut down on the time by using our food processor to chop up the cabbage. We always just make veggie gyoza, as I am a vegetarian and they are hard to find in restaurants. I’ve used tofu, but it is really watery. Best is aburage or koyadofu. Kudos to you for the yummy gyoza session!
@PiccaP:ounce
Thanks for the comment. Some of my friends don’t eat pork so we’ve made veggie gyoza a couple times too. Pork just tastes so good though :)
Billy
Wow – so impressed with how their gyozas turned out. The few I have attempted look nowhere near as beautiful. More like cornish pasties than the delicate little moon creations they have made. Would love to do a trip to Japan just to learn how to cook all over again. Thanks for the recipe tips.
David