Make Crispy, Steamed or Fried Gyoza
A crispy, flavor-filled food I learned to prepare while I lived in Japan was gyoza. To me, they are like a tiny spring roll. I use same ingredients for the basic gyoza. However, you can also make cheese gyoza. They are utterly sinful.
You can make these actually four ways: fried, steamed, filled with cheese; filled with veggies only.
These are commonly known as dumplings in the States and are often made into a little sack and twisted. That is a personal preference---crimping the edges just seem to give them a more appealing look to my eye.
More Fried Gyoza with a dipping sauce
Another appetizer to serve with gyoza
Why not turn the evening into a festive occasion? Serve spring rolls (recipe given below) and gyoza along with some fried rice (recipe given below).
Many names, many great tastes
Gyoza, dumpling, pot sticker---these little dough filled bites of food are a hit every time you serve them.
You can make the filling using shrimp, or the other meats suggested. You can also make them with no meat.
It is a versatile appetizer you may have never thought of making.
Serve with some fried rice and call it dinner. My own favorite fried rice recipe is above.
Wrapping gyoza comes with practice. The first few I made years ago were kind of scary looking. But after you have made them a few times, it becomes second nature and not challenging at all.
Molds are available on line and in some stores that can be used to make them (one is pictured from Amazon below). I have also seen them in kitchen supply stores in malls. I do not use those but you can. They do work nicely.
- 1/4-1/2 bag coleslaw
- 1 medium onion, fine chop
- 6 tablespoons low sodium soy sauce
- 4 teaspoons garlic salt
- 1/2 pound lean ground beef, turkey, or pork, can be a combination of the three
- 1 package wonton wrappers
- 1/4 cup water
- ABOUT THE GARLIC SALT That seems like a lot of salt but these are cooked twice. When you brown the meat and veggies, Then when you fry them so much of the salt is lost.
Authentic gyoza preparation
- Select a skillet for cooking. Cast Iron is great. Cook onion till translucent. Add beef. Cook till brown. Drain excess oil
- Add coleslaw. Toss. Let cook about 7-8 minutes, till al dente. Set aside to cool.
- Wrap as shown in photographs using a small amount of water to moisten edges before crimping. You will be crimping the edges together to form your gyoza. Allow to brown; remove to paper toweling to drain.
- FOR STEAMED GYOZA: Use steps 1-3. Then place about 1/8 cup water in a skillet, let heat till water is bubbly, add gyoza. Cover, let steam about 2 minutes, turn them over. Allow 2 more minutes of steaming time. Remove. If using a non-stick pan, spray pan with nonstick cooking spray before adding water.
- FOR CHEESE GYOZA: Prepare this way---Place two 1/2 inch cubes of cheese on wrapper. Fold as shown.
- Cook in medium high heat, quickly. Cook these last if you are making on the same day you make beef filled ones. Cheese will leak out of a few. Be certain the oil is heated well before adding. Let brown Remove to paper toweling to drain.
Add Coleslaw, Seasonings,and Soy Sauce
Making beef gyoza: place about 1 tablespoon filling on wrapper
Moisten edges of wrapper fold and begin to crimp
One gyoza is made...
Making cheese gyoza
Place cheese on wrapper
Moisten wrapper, fold, and begin to crimp
Cheese gyoza ...ready to cook.
|Serving size: 5 gyoza|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Carbohydrates 15 g||5%|
|Fiber 2 g||8%|
|Protein 5 g||10%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2013 Patricia Scott