10 Great Japanese Gyoza Recipes
Source: Anna_shepulova, AdobeStockAlmost every country in the world has its own version of dumplings, and Japan is no exception. There, they're called gyoza, made with a slightly different dough, and pan-fried. We're sharing 10 easy recipes to make them at home!
1. Gyoza with Minced Meat
Source: zen.yandex.ruThe secret here lies in both the dough and the spice blend. It will be absolutely delicious!
You will need: 500g minced meat, 250g napa cabbage, 3cm ginger, 0.5 tbsp lemon juice, 1 tsp each fish sauce and rice vinegar, 1 tbsp soy sauce, 1 bunch green onions, spices, 400g flour, 3 tsp starch, 200ml boiling water, 2 pinches salt.
Instructions: Mix the sifted flour with starch and salt, pour in boiling water, knead into an elastic dough, and let it cool. Finely chop all other ingredients as needed, add to the minced meat, and mix well.
Roll out the dough thinly, cut into circles, place the filling, and form the gyoza. Pan-fry them until golden brown on all sides, pour in a little water, and cook covered until the liquid evaporates.
2. Chicken Gyoza
Source: pinterest.ruThis is a lighter version of gyoza for those who find pork a bit heavy.
You will need: 200g flour, 100ml boiling water, 200g chicken fillet, 10g sesame seeds, 10g each ginger and garlic, 80g napa cabbage, herbs, 1 tsp sesame oil, 1 tbsp soy sauce.
Instructions: Mince the chicken, finely chop the napa cabbage, mince the garlic, herbs, and ginger, then mix everything together. Add soy sauce, sesame oil, and sesame seeds.
Knead a stiff dough from flour and boiling water, let it cool, roll it out, and cut into circles. Place the filling, form the gyoza by hand, and pan-fry them until golden brown on all sides. Pour in a little water and simmer the gyoza until cooked through.
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3. Shrimp Gyoza
Source: allabout-japan.comThe most unique feature of gyoza is precisely its filling, which is unusual for us.
You will need: 30g wheat flour, 10g rice flour, 10g cornstarch, 50g potato starch, 1 pinch each salt and baking powder, 1 egg white, 2 tbsp water, 0.5 tsp vegetable oil, 250g napa cabbage, 150g peeled shrimp, 15g glass noodles, 1 tbsp each chopped leek and green onion, 1 clove garlic, ginger, spices, 1 tbsp soy sauce.
Instructions: Mix all flours, starches, salt, and baking powder, add the egg white with oil and water, and knead the dough. Let it rest for half an hour, roll it out thinly, and cut into circles.
Finely chop the napa cabbage, shrimp, and pre-cooked glass noodles. Add minced garlic and all other ingredients, then mix the filling. Place the filling onto the dough circles, seal the gyoza, and pan-fry them on all sides. Pour in a little water and simmer until cooked through.
4. Salmon Gyoza
Source: zen.yandex.ruYou definitely need salmon fillet, as it will be used for the filling.
You will need: 500g salmon, 1 bunch green onions, 1 handful breadcrumbs, 3 cups flour, 1 cup water, 1 tsp salt, 3 tbsp starch, 2 tbsp each soy sauce, sesame oil, and mirin, spices.
Instructions: Mince the salmon fillet, add chopped green onions and breadcrumbs, and mix. Add soy sauce, sesame oil, mirin, and spices.
Knead dough from water, flour, salt, and starch. Refrigerate for 20 minutes, roll out thinly, cut into circles, and place the filling. Seal the edges of the gyoza and pan-fry them. Pour in a little water and cook until done.
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5. Turkey and Mushroom Gyoza
Source: journal.ucoz.ruAny mushrooms of your choice will work – for example, oyster mushrooms or shiitake.
You will need: 150g flour, 180g mushrooms, 30ml soy sauce, 30g starch, 400g ground turkey, 30g green onions, 120ml boiling water, 20g ginger, 200g cabbage, 1 tbsp lemon juice, 1 pinch sugar, spices.
Instructions: Knead dough from boiling water, starch, and flour, and let it cool for half an hour. Add finely chopped mushrooms, green onions, and cabbage, grated ginger, soy sauce, lemon juice, sugar, and spices to taste to the ground turkey.
Roll out the dough, cut into circles, place the filling, and pinch the edges. Pan-fry the gyoza on all sides in a small amount of oil, pour in a little water, and cook covered until done.
6. Lenten Mushroom Gyoza
Source: fishki.netA Lenten and vegan gyoza option without any meat.
You will need: 300g flour, 150ml boiling water, 1 pinch salt, 200g napa cabbage, 150g mushrooms, 1 onion, 1 carrot, 2 tsp starch, 2 tbsp soy sauce, 2cm ginger, spices.
Instructions: Knead dough from flour, starch, salt, and boiling water, and let it rest for half an hour. Finely chop the onion, cabbage, and mushrooms, grate the carrot and ginger, and lightly sauté everything until soft. Add soy sauce and spices.
Roll out the dough into a sheet and cut out round circles. Place a spoonful of filling on each and pinch the edges of the gyoza. Pan-fry them until golden brown on all sides, pour in water, cover, and simmer for another 5-7 minutes.
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7. Tofu and Spinach Gyoza
Source: menunedeli.ruOptionally, add some chopped mushrooms to the filling.
You will need: 1 cup boiling water, 3 cups flour, 200g tofu, half a cup spinach, 200g napa cabbage, 1/2 leek, 2 cloves garlic, 2.5cm ginger, 2 tbsp sesame oil, 1 tbsp each soy sauce, mirin, and starch, spices.
Instructions: Knead dough from flour and boiling water, let it cool, then roll it out. Blend tofu with spinach and napa cabbage. Add chopped leek, garlic, ginger, and other ingredients.
Cut the dough into circles, place the filling on each, and pinch the edges. Pan-fry the gyoza on all sides in a small amount of oil, pour in a little water, and simmer covered until cooked through.
8. Red Gyoza with Beef
Source: mobillegends.netWe'll also tell you how to beautifully color the dough!
You will need: 220g flour, 1 tbsp starch, 120ml boiling water, 1 tsp salt, 1 tbsp beetroot juice, 200g ground beef, 50g cabbage, 2 cloves garlic, 3cm ginger, 3 green onion stalks, spices, 2 tbsp soy sauce, 1 tbsp sesame oil.
Instructions: Mix boiling water with beetroot juice and pour into the flour with starch and salt. Knead into an elastic dough and let it rest for half an hour. Finely chop cabbage, green onions, garlic, and ginger, mix everything with the ground beef, and add spices with soy sauce and sesame oil.
Roll out the dough thinly, cut into circles, and place the filling on each. Seal the edges of the gyoza and pan-fry them in a small amount of oil until golden brown on all sides. Pour in a little water and cook until done.
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9. Gyoza with Rice Flour
Source: bunboyeatsla.comRice flour is often used in Japanese cuisine, so it will be appropriate here too.
You will need: 2 cups rice flour, 125ml water, 1 egg, 1 pinch salt, 250g minced meat, 10g each ginger and garlic, 100g napa cabbage, herbs, 1 tsp sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 chili pepper, 1 onion.
Instructions: Add finely chopped napa cabbage, onion, garlic, ginger, herbs, and chili to the minced meat. Also add soy sauce, rice vinegar, sesame oil, and spices to taste.
Whisk cold water with egg and salt. Slowly pour into the rice flour, knead the dough, and let it rest for 15 minutes. Roll out the dough thinly, cut into circles, and place the filling on each. Pinch the edges and pan-fry the gyoza. Pour in a little water and cook covered until done.
10. Vegetable Gyoza
Source: asianfoodnetwork.comAnother excellent gyoza recipe without minced meat, poultry, or fish.
You will need: 300g flour, 150ml boiling water, 2 tsp starch, 1 pinch salt, 400g napa cabbage, 2 tbsp bamboo shoots, 100g red cabbage, 4 green onion stalks, 1 onion, 1 carrot, 2 tbsp soy sauce, 2cm ginger, 2 cloves garlic, 1 tbsp mirin, 2-3 tbsp breadcrumbs, spices.
Instructions: Knead dough from flour, starch, salt, and boiling water, and let it cool. Finely chop all vegetables, mash the cabbage by hand, and mix everything. Add mirin, soy sauce, breadcrumbs, and spices.
Roll out the dough into a sheet, cut into circles, and place the filling on each. Form the gyoza by hand and pan-fry them until golden brown on all sides. Then pour a little water into the same pan, cover, and cook until done.
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