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Gyoza | Japanese dumpling | Potstickers

Gyoza (餃子) is such a poplar dish in Japan.

This dish came from China, but we have so many Chinese influenced Japanese dishes. And this is one of the most popular one!!


It does taste and look amazing with the crispy shell!! And you can definitely do that at home.


Gyoza | Japanese dumpling | Potstickers

[Serving] 2-3 serves (20 pieces)

[Prep time] 1 hour

[Cook time] 10-15mins

[Storage] Best to be served on the day

[Difficulty] C *(A=Hard E=Easy)


 

[Ingredients] (GRAM)


(The filling)

-Pork mince 250g

-Powder (Or leaf) Gelatin 1.5tsp (6g)

-Water 40ml

-Kombu salt 1/4 tsp (1.25g)

-Sugar 1/4tsp (1.25g)

-Soy sauce 1/2tsp (2.5ml)

-Oyster sauce 1/2tsp (4g)

-Sesame oil 1/2tsp (2.5ml)


-Nappa cabbage 100g

-Kombu Salt 1/4 tsp (1.25g)

-Scallion 30-40g

-Ginger 10g (as peeled)



(Sauce)

-Soy sauce 2tbsp (30ml)

-Rice vinegar 1tbsp (15ml)

-Oyster sauce 1/2 tbsp (9g)

-Sesame oil 1/2tsp (2.5ml)

-Ginger 5g

-Scallion leaf (Left from the filling prep)



(Others)

-Dumpling pastry


(Kombu salt)

-Salt 50g

-Kombu 4g


(The flour & water mixture for cooking)

-Water 100ml

-All purpose flour 1tbsp (10g)

-Kombu salt 1/4tsp (1.25g)


 

[Ingredients] (OUNCE)


(The filling)

-Pork mince 0.55lb

-Powder (Or leaf) Gelatin 1.5tsp (0.2oz)

-Water 1.4oz


-Kombu salt 1/4 tsp (0.04oz)

-Sugar 1/4tsp (0.04oz)

-Soy sauce 1/2tsp (0.10z)

-Oyster sauce 1/2tsp (0.15oz)

-Sesame oil 1/2tsp (0.1oz)


-Nappa cabbage (3.5oz)

-Kombu Salt 1/4 tsp (0.04oz)

-Scallion 1-1.4oz

-Ginger 0.35oz (as peeled)



(Sauce)

-Soy sauce 2tbsp (1oz)

-Rice vinegar 1tbsp (0.5oz)

-Oyster sauce 1/2 tbsp (0.3oz)

-Sesame oil 1/2tsp (0.1oz)

-Ginger 0.2oz

-Scallion leaf (Left from the filling prep)



(Others)

-Dumpling pastry

-Plain flour


(Kombu salt)

-Salt 1.7oz

-Kombu (Dried kelp) 0.1oz


(The flour & water mixture for cooking)

-Water 3.5oz

-All purpose flour 1tbsp (0.35oz)

-Kombu salt 1/4tsp (0.04oz)


[Recipe video]


(Chapter)

0:00 Gyoza filling

3:38 Gyoza sauce

4:09 How to fold Gyoza

6:13 About the pan

6:40 Cook Gyoza

 

[Instruction]


[Chapter1: Filling]

  1. Chop nappa cabbage. Marinade 30-45mins with kombu salt

  2. Mix and warm Gelatine and water. Then chill

  3. Grate ginger. Mince scallion (Seperate the leaf for the sauce)

  4. Mix everything into pork mince

  5. Squeeze the cabbage before adding

  6. Mix, and chill until needed


[Chapter2: Sauce]

Mix everything. Done mate


[Chapter3: Fold]

Please watch the video instruction.



[Chapter4: About the Pan]

  1. Your pan MUST be in good condition

  2. And should be smaller than your plate

*Recommended size is about 24cm / 9.4inch



[Chapter5: Cook Gyoza]

  1. Cold pan. Generous vege oil. Place Gyoza

  2. Medium heat. Wait until sizzling

  3. Prepare the flour and water mixture while waiting

  4. Add it once the Gyoza is sizzling

  5. Once it's boiling, cover with a lid

  6. Cook 6 mins

  7. Open the lid. Keep cooking on medium heat

  8. Once the water is mostly evaporated, you'll see the Gyoza can move on the pan

  9. Turn off the heat

  10. Place a plate on Gyoza, then flip. Serve.

*MAKE SURE there is no too much oil around Gyoza

when you flip. You might burn your hands.

So Wipe the excess oil before flipping if necessary


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