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Gyoza (Japanese dumplings)

Jul 07, 2014
Recipe and images from Sachie’s Kitchen, by Sachie Nomura.

Recipe and images from Sachie’s Kitchen, by Sachie Nomura.

Sachie Nomura’s cooking combines family recipes and techniques she learned growing up in Japan with original creations inspired by her experience running a successful Asian cooking school in New Zealand.

These traditional Japanese dumplings, which take around 40 minutes to prepare but just 15 minutes to cook, are from her recently published cookbook Sachie’s Kitchen (HarperCollins, $45). The book also includes information on common Japanese ingredients and cooking utensils, and notes about growing up in Japan.

“I still have fond memories of learning to make these with my mum in our kitchen,” Nomura says in the introduction to this recipe.

“Gyoza are very versatile – you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup. These dumplings also freeze well in zip-lock bags.”

Sachie's Kitchen-doverGyoza (Japanese dumplings)

Makes 50 dumplings

Ingredients

1 packet 50 gyoza wrappers

Filling
1/8 cabbage
1 tsp salt
400g lean pork or chicken mince
Bunch garlic chives, finely chopped
4 dried shiitake mushrooms, soaked in hot water and finely chopped
1 Tbsp grated ginger
2 tsp soy sauce
2 tsp sesame oil, plus 2 tsp extra, for cooking
Pinch of salt

Dipping sauce
2 Tbsp soy sauce
2 Tbsp rice vinegar
la-yu (Japanese chilli oil), optional

Method

Gyoza-1Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10–15 minutes and then squeeze with your hands to remove any moisture.

With your hands, thoroughly mix together cabbage, mince, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.

Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.

Gyoza-3Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top, as shown in pictures.

Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 2025 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium–high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan.

Gyoza-4Take off lid and cook for another 30–60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.

Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.

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