Cookbookmaniac
  • Asian Recipes
    Gyoza – Japanese Pan-fried Dumplings
    Gyōza is a japanese dumpling with origins from China. They were introduced to Japan after WWII when the Japanese soldiers returned to their homeland from China. It is now a staple in every Japanese home kitchen and is commonly eaten as a side dish to ramen. Gyōza typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Gyōza should not be confused with wonton. Gyōza have a thicker, chewier skin and a flatter, crescent like shape, and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The most popular preparation method is the pan-fried style, in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed. Recipe adapted from Asian Dumplings by Andrea Nguyen Gyōza Recipe 350g minced pork 120g finely shredded chinese cabbage (napa cabbage or wombok) 2 teaspoons minced garlic 1/3 cup of finely chopped spring onion 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoon japanese soy sauce 1 tablespoon mirin 1 tablespoon sake 1 egg canola oil sesame oil simmering water Dipping Sauce 2 tablespoons of japanese soy sauce 2 tablespoons of rice vinegar Method 1/ In a bowl mix the pork, cabbage, spring onions and…