Gyoza
餃子
Preparation time
10
mins
Cooking time
40
mins
Serves
4-6
Difficulty
Easy
Gyoza, is a thin wheat flour sheet wrapped around a meat or vegetable filling. Their origin stems from China with the invention of Jiaozi. It is rumoured to be invented by Zhang Zhongjing, a practitioner of Chinese medicine. They were originally referred to as "tender ears" (嬌耳:Jiāo ěr) as Zhang Zhongjing would use them to treat frost bitten ears of poor people. He would boil lamb meat, peppers, and medicines in a pot and then wrap the filling in small dough wrappers. Overtime, Zhang Zhongjing’s recipe was adapted and imitated by the people of China.
Following the Second World War, when the Japanese soldiers returned home from northeastern China, they brought back this great dish and recreated them as to what we now know as Gyoza.
Method
This recipe is set out for a large portion of gyoza as they make for a great dinner party side dish, or even a starter. For 2-3 people just half this recipe.
Prep
- Place all the stuffing ingredients in to a bowl and mix thoroughly.
- With a small spoon place some of the stuffing mix in to the middle of the wrapper leaving enough room around the edge to crimp, about half of 1 inch.
- Dip your finger or thumb in to some water and run it along one of the edges of the wrapper.
- Fold the wrapper in half and slightly fold and crimp a piece of the wrapper at the midle of the seam.
- Work your way in one direction until you have closed half of the wrapper then repeat on the other side to close the whol gyoza.
- Place on a lightly floured tray or plate to prevent sticking.
- Fill one plate or tray then wrap over with cling film if you have use another plate to prevent the gyoza wrapper from drying out. If you have more to make.
- They can be stored in the fridge for a few days covered with cling film or kept in the freezer (there is no requirement to thaw out when cooking from the freezer You will need to add 2 minutes to cooking time).
Cook
- Heat up about 1/2 tb of oil across a large pan.
- Place as many gyoza that will fit leaving about a chopstick’s thickness in between each one.
- Allow to heat for 30 seconds then pour 20ml of water in the pan and quickly cover with the lid. This will steam the inside.
- Bring the heat down to low and let them cook for 3-5 minutes or until the water has evaporated.
- take off the lid and check the bottom of one of the gyoza. they should have a golden base with some browning.
- Just plate them up and enjoy.
Dipping Sauce
rice vinegar
soy sauce
la-yu chilli oil
Mixing these three ingredients make the perfect dipping sauce for gyoza.
Our house favourite is to add some chilli flakes to give it a little more heat.
40 gyoza:
Stuffing
500g Minced meat (Pork and beef mix)
150g Spring Onion (chopped)
100g Spinnach (chopped)
50g Garlic (finely chopped or puréed)
50g Ginger (grated)
1tb Chicken stock powder
Gyoza wrappers
Wrapper recipe
Dipping Sauce
rice vinegar
soy sauce
la-yu chilli oil
This recipe is set out for a large portion of gyoza as they make for a great dinner party side dish, or even a starter. For 2-3 people just half this recipe.
Prep
- Place all the stuffing ingredients in to a bowl and mix thoroughly.
- With a small spoon place some of the stuffing mix in to the middle of the wrapper leaving enough room around the edge to crimp, about half of 1 inch.
- Dip your finger or thumb in to some water and run it along one of the edges of the wrapper.
- Fold the wrapper in half and slightly fold and crimp a piece of the wrapper at the midle of the seam.
- Work your way in one direction until you have closed half of the wrapper then repeat on the other side to close the whol gyoza.
- Place on a lightly floured tray or plate to prevent sticking.
- Fill one plate or tray then wrap over with cling film if you have use another plate to prevent the gyoza wrapper from drying out. If you have more to make.
- They can be stored in the fridge for a few days covered with cling film or kept in the freezer (there is no requirement to thaw out when cooking from the freezer You will need to add 2 minutes to cooking time).
Cook
- Heat up about 1/2 tb of oil across a large pan.
- Place as many gyoza that will fit leaving about a chopstick’s thickness in between each one.
- Allow to heat for 30 seconds then pour 20ml of water in the pan and quickly cover with the lid. This will steam the inside.
- Bring the heat down to low and let them cook for 3-5 minutes or until the water has evaporated.
- take off the lid and check the bottom of one of the gyoza. they should have a golden base with some browning.
- Just plate them up and enjoy.
Dipping Sauce
rice vinegar
soy sauce
la-yu chilli oil
Mixing these three ingredients make the perfect dipping sauce for gyoza.
Our house favourite is to add some chilli flakes to give it a little more heat.
Spealist Equipment
Nutritional Information
Per Gyoza
Calories: 57cal | Carbohydrates: 6.9g | Sodium: 119mg | Protien: 3g