Gyoza, pot sticker,dumpling recipe is very popular and famous in Japan. Usually in Chinses restaurant have this food. Gyoza speciality store which sell only Gyoza everywhere in Japan. If you go to Ramen shop, you usually find Gyoza , pot sticker, dumpling is there in the menu.
If you go to restaurant, you will have average 6 Gyoza on the plats. When I make Gyoza in my house, my family member will eat way more than 6. It is almost endless count of Gyoza.. You can not stop eating it! Japanese Gyoza is usually, Yaki Gyoza. You may see deep fry Gyoza in U.S. restaurant a lot. Because, it is easier for the busy restaurant, or not so many cook know how to cook Japanese way. I like Yaki Gyoza whichi is picture above much better than deep fried one. It is more juice inside and crunchy outside. When you bite this, your mouth will full of juice from meat and it is very yammy!!
Gyoza, pot sticker, dumpling 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. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), 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 dough for the jiaozi and wonton wrapper also consist of different ingredients.
Dumplings that use egg rather than dough to wrap the filling are called “egg dumplings” or (蛋餃; pinyin: dànjiǎo).
Common dumpling meat fillings include pork, mutton, beef, chicken, fish, and shrimp which are usually mixed with chopped vegetables. Popular vegetable fillings include cabbage, scallion (spring onions), leek, and garlic chives. Dumplings are eaten with a soy sauce-based dipping sauce that may include vinegar, garlic, ginger, rice wine, hot sauce, and sesame oil.
Jiaozi are one of the major foods eaten during the Chinese New Year and year round in the northern provinces. They look like the golden ingots yuan bao used during the Ming Dynasty for money and the name sounds like the word for the earliest paper money, so serving them brings the promise of wealth, good luck and prosperity. Many families eat these at midnight on Chinese New Year’s Eve so they have money at the changing of the years. Some cooks will even hide a clean coin in one for the most lucky to find.
200g Ground pork
2 1/2 tbs Soy sauce
2 tbs Sesame oil
1 2/2tbs Sugar
half Cabbage or Chinese cabbage
2 Chinese onion
1/2 of 1 package Nira, Garlic chives
3 Dry Shiitake mushrooms
Cut vegetables first. I put dry shiitake on the ingredients, but I used raw shiitake this time.
This is the TIP. You put liquid ingredients in the bowl with pork. Mix it together BEFORE you put any vegetables. Mix well, I mean, not just mix together, you have to whip them. This way, you cut the fibers on the meat and it becomes juicier when it finishes cooking. It makes tastier Gyoza!
These pictures are Gyoza skin. I use this company’s one often. You can find other company Gyoza skin. They usually said on the package “Gyoza Skin” so you can find it easily.
The first one is green which I bought this very first time. (I will find out how is taste like this when I use this one next time). The second one is yellow thin skin. I didn’t buy white thick one but they have white one also, similar package. You can find at the frozen section, usually.
Wrapping is a bit tricky. I taught some people but some can do it and some can not do it at all.
Put the meat on the top side of the Gyoza skin. Fold the skin in half. Put wrinkles into the end of the skin. You bring skin from left side to make a wrinkle and keep doing this until the end. You may have 5 to 6 wrinkles.
You see the picture, one side is almost flat and wrinkle side is convex shape.
This picture has white skin; it is thicker than yellow skin. First you put Gyoza in the cold frying pan. Add water in the frying pan about 1 cup or less. Put lid on the frying pan with high heat. Make the water boil and water should disappear like the picture above. Then take off the lid and wait until it is like the last picture above.
Pour oil around the Gyoza about 4 or 5 tbs. Put the lid on the frying pan again. I do almost all of this using high heat. Oil is for frying the Gyoza, so the bottom becomes crunchy. I use high heat but I will watch and check them to make sure I don’t burn them.
Two different Gyoza skins (below). One is thicker white one from a U.S. Asian store. The yellow one is thinner but more likely Japanese skin from a supermarket in Japan. The white thick one holds more juice and it is good with Sui-Gyoza which is cooked in the water or the soup. However it is still good taste to cook Yaki-gyoza.
Gyoza sauce. You can make it or buy it. It is rice vinegar and soy sauce equal amounts and put in a couple drops of hot sesame oil.