Japanese Gyoza Dumplings

Juicy, tasty — for a dinner with an Asian twist! Japanese Gedze dumplings are very interesting and unusual. It is impossible to describe the taste in words, this dish must be tried. If desired, you can add fish sauce and rice vinegar to the minced meat.
cook time: 2h
Owen Truitt
Japanese Gyoza Dumplings

Nutrition Facts (per serving)

165
Calories
8g
Fat
16g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Garlic 3 clove
Olive oil 1 tbsp
Salt to taste
Lemon juice 1 tsp
Wheat flour 2 cup
Water 230 ml
Ginger 5 g
Green onions 100 g
Pork 400 g
Soy sauce 2 tbsp
Potato starch 2 tsp
Chinese cabbage 300 g

Recipe instructions

Step 1

Step 1
How to make Japanese Gedza dumplings? It is most convenient to start by preparing the dough. Later, when the dough is resting, prepare the minced meat with vegetables. This way you can save time. Take a deep container and sift flour into it (I use premium flour), add potato starch and two pinches of salt. Stir the ingredients until they are evenly distributed.

Step 2

Step 2
Now gradually pour boiled water (130 ml) into the container with the contents and first knead the dough with a whisk, then with your hands. When the dough begins to form, turn it out onto the board and continue kneading for another 5 minutes to make it more elastic. Then put it back into the deep container and cover with cling film. Leave the dough to rest for 30 minutes.

Step 3

Step 3
At this time, prepare the meat filling. Grind the pork through a meat grinder.

Step 4

Step 4
Cut the green onions into small rings, chop the Chinese cabbage into thin strips. In a bowl with minced meat, add chopped onion and cabbage, chopped garlic cloves, lemon juice, finely grated ginger, soy sauce, and salt. Mix all ingredients thoroughly so that they are all evenly distributed among themselves.

Step 5

Step 5
After 30 minutes, open the film slightly and take a small piece of dough to make it easier to work with (I divide it into about 6 parts). Roll it out into a thin layer and cut out circles from the dough. The diameter of my circles is almost 10 cm. If necessary, lightly sprinkle the dough with flour (I sprinkled it very rarely and just a little bit so that it wouldn’t stick to the rolling pin, and I didn’t even have to sprinkle the work surface itself).

Step 6

Step 6
Now place 1 heaped teaspoon of filling in the center of the circles. Pour plain filtered water into a small bowl or something similar.

Step 7

Step 7
Make the gyoza as follows. Place a circle with minced meat on your left hand. Wet the fingers of your right hand in water and walk around the entire perimeter of the circle. This is done so that the dough sticks together better. Now, as it were, place one half of the dough on the other, but do not press, leave the lower part flat, but gradually press the upper half to the lower one, while making folds with your right hand, from left to right.

Step 8

Step 8
Place the finished gyoza on a board with stretched film (so that later it is easy to remove the gyoza from it), also cover with film on top (so that they do not dry out). In this way, mold all the gyoza. Then pour olive oil into a saucer and dip the gyoza into it, place it in the frying pan. Do the same with the rest of the gyoza.

Step 9

Step 9
Fry in a frying pan with a thick bottom until golden brown (about 5 minutes), then pour in water (100 ml), cover the frying pan with a lid, reduce the heat to medium or slightly lower (depending on the stove on which the dish is being prepared) and cook under the lid for another 7 minutes. Then remove the lid and continue frying the gyoza until the water has completely evaporated. Place in portions on plates and serve with soy sauce and fresh green onions.

Additional rubrics

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