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Pork and Shiitake Gyoza http://rasamalaysia.com/pork-and-shiitake-gyoza/
April 17th, 2013 14 Comments

Pork and Shiitake Gyoza

Pork & Shiitake Gyoza
Pork & Shiitake Gyoza pictures (5 of 7)

Gyoza or Japanese potsticker is a crowd pleaser. These pan-fried dumplings are very versatile as you can use different ingredients as the filling. The filling ranges from ground pork, chicken, beef, shrimp, fish, seafood, or a combination of the different proteins. Vegetable such as shredded napa cabbage or regular cabbage is often added to enhance the flavor.

Even though gyoza originated from China, and is basically the Japanese version of Chinese jiaozi, I noticed that there are some minor variations. For example: the seasonings used. Sake and mirin are often added to the filling. From my personal observation, I also noticed that Japanese gyoza are slightly longer in shape and not so much crescent-shaped or Chinese gold ingot look. Another thing, they tend to be crispier, or at least the versions I have tried were crispier.

Pork and Shiitake Gyoza

Anyway, anyone can enjoy gyoza. If you can’t eat pork, feel free to make it with ground chicken, or ground beef. Sake and mirin consist of alcohol, so you can opt out if you can’t consume alcohol. I personally love spicy food so I added some chili oil to the dipping sauce to give these pork and shiitake gyoza some kick. I just love all sorts of dumplings, they are so easy to make and such a treat.

Pork and Shiitake Gyoza

Don’t be intimidated by the folding part. As long as you seal the gyoza tight, you should be able to replicate this pork and shiitake gyoza recipe successfully. If you are a newbie and just can’t make the pleats/folds on the gyoza, don’t fret because you don’t have to do it. Ultimately, regardless of the plain shape, the taste of these dumplings will trump. Have fun with this recipe and enjoy these dainty treats!

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14 comments... read them below or add one

  1. Fern says:

    Pork and mushroom sounds yummy. I enjoy making dumplings, pleating them and all. Like arts and craft, but edible and delicious :)
    I usually freeze some because they make quite a big batch.

  2. i just reset my password and i still cannot log on to your website

  3. Brenda Rosario says:

    can I cook dumplings any other way besides frying them….

  4. Ken says:

    These are super———–Added some finely chopped prawns.

    I too have reset my password & can’t log on to your website & have trouble printing out your recipes.

  5. Jayne says:

    This looks really really good. I have a soft spot for wontons and gyozas. In fact, you inspired me to make my first batch some years ago. This seems simple enough. Chopped chives would be really good in here too!

  6. David Wright via Facebook says:

    Yes to both!

  7. Winston says:

    YUM! I’ve bookmarked this recipe because I can’t wait to try. I never knew that this was how gyoza was made (with special gyoza wrapper and adding water to pan after frying). Fav part has def got to be the dipping sauce too. Yay!

  8. nemike says:

    This sounds very good. Can’t wait to try it!

  9. Chez says:

    how far In advance can i make these ? & do they freeze & thaw well ?

  10. I love Gyoza but it has never occurred to me to try and make them myself. I have pinned the recipe and I will be giving them a go. I was recently in Malaysia and really should have contacted you about doing a food tour. We enjoyed our stay but I think we could have seen so much more if we had a foodie guide :)

  11. Pingback:Recipe : Pork and Shiitake Gyoza | Burp! Appetit

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