- Hits: 7766
Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.
The typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings.
How to Make Gyoza Dumplings
Learning how to make this unique and extremely popular snack is something you - and the consumers - will no doubt enjoy.
Visit Matsuri Curaçao Menu and Make your Order
- 3 large shrimps
- 1/8 of a head of Napa cabbage
- 1/4 of a bunch of Chinese chives
- 20 gyoza wrappers
- 1 teaspoon (5 ml) of ginger
- 1 teaspoon (5 ml) of garlic
- 1 teaspoon (5 ml) of salt
- 1 teaspoon (5 ml) of white pepper
- 1 tablespoon (15 ml) of vegetable oil
- 1 tablespoon (15 ml) of sesame oil
Prepare the ingredients. Chop the chives and cabbage. Peel and devein the shrimp, and grate your ginger and garlic.
Combine the shrimp, cabbage, ginger, garlic, salt, white pepper, and the oils into a large bowl.
Mix everything together well with your hands, making sure the mixture isn't lumpy or uneven. Place the bowl into the refrigerator, and then leave it for about 10 minutes.
Take a gyoza wrapper and place a small spoonful of the mixture in the middle. Dab a little water on one half of the wrapper's edge and securely fold in two to make a semi or half circle. While folding, pinch the two sides together like a Ziploc bag and create waves while pinching. Repeat this step for all the wrappers. This is called "crimping", the way to seal up the edges of the dumpling.
Oil and heat a skillet on the stove. Put it on medium heat and carefully drop a few dumplings into the skillet at a time, but be sure not to overload the skillet with everything.
Fry the dumplings for about two minutes, then reduce the heat.
Add about half a cup of water to the skillet and cover it with a pan lid. Steam the dumplings until the water has evaporated or boiled off and then remove the food from the heat.