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.
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.
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!
Makes 24 dumplings | Prep Time: 30 Minutes | Cook Time: 10 Minutes
10 oz (300g) ground pork (80% lean, 20% fat preferred)
1/2 cup cabbage, finely chopped
1 stalk scallion, finely chopped
3-4 dried shiitake mushrooms or fresh shiitake mushrooms
1 pack gyoza wrapper
1 tablespoon oil
1/2 cup water, for steaming
1/4 cup water, for sealing
1 tablespoon cooking sake
1 teaspoon mirin
1/2 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon sesame oil
3 dashes white pepper powder
4 tablespoons ponzu
1 teaspoon chili oil (optional)
1/2 teaspoon white sesame seeds
In a small bowl, soak the dried shiitake mushrooms with warm water until they turn soft. Squeeze the water dry, discard the stems and cut the mushrooms into very tiny pieces. If you use fresh shiitake, just discard the stems and diced finely.
Mix the Dipping Sauce ingredients in a small sauce dish and set aside.
Add the chopped cabbage, scallion, and mushrooms into the pork, stir to combine. Add all the ingredients in Seasonings and blend well.
Place a gyoza wrapper onto your palm and place 1 teaspoon of the filling in the middle of the wrapper.Lightly dab your index finger into the 1/4 cup of water and circle your finger all around the outer edge of the wrapper. Pleat and fold the wrapper (starting from one end to the other end). Make sure the gyoza is sealed tight. Repeat the same until the filling is used up.
Use a flat bottom pan to pan fry the gyoza on medium heat. Add 1 tablespoon of oil into the pan and place all gyoza in the pan and cover it with the lid. Pan-fry the gyoza for 5 minutes or until the bottoms turn brown. Add 1/2 cup of water into the pan and turn the heat to high immediately. Cover the lid to steam and cook the gyoza for another 3-4 minutes, or until the water dries out. Turn the heat to low and pan fry the gyoza for another 1 minute to crisp up the bottom. Transfer the gyoza out onto a plate and serve immediately with the dipping sauce.
Depending on the size of your pan, you might have to pan-fry the gyoza in 2 to 3 batches.
Article printed from Rasa Malaysia: http://rasamalaysia.com
Copyright © 2014 Rasa Malaysia. All rights reserved.