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RECIPE: Japanese Gyoza (Pan-Fried Potstickers) 

RECIPE: Japanese Gyoza (Pan-Fried Potstickers) 


Originally from China, Japanese gyoza (餃子) or potstickers are smaller, with a thinner outer shell. One of the most popular comfort foods in Japan, gyoza is crispy on the outside, hot and juicy on the inside, and are the perfect Japanese appetizer. For this recipe, we will be using a pork and vegetable filling, but feel free to use your creativity and choose any ingredients you like. Serve with a traditional dipping sauce.

Servings: Makes 40 gyoza

Ingredients: 

  • ½ cabbage
  • ½ onion
  • 1 carrot
  • 1 clove of garlic
  • 1 tbsp sesame oil
  • 1 tbsp Marunaka’s Brewing Soy Sauce
  • 1 tsp salt
  • 200 g minced pork
  • 1 egg
  • 40 Gyoza wrappers 
  • 1 tbsp vegetable oil 
  • 50 ml water

For the dipping sauce:

Instructions:

To make the filling:

  1. Finely chop the cabbage, onion, carrot and garlic.
  2. In a bowl, mix soy sauce, sesame oil and salt. 
  3. In a large bowl, mix the finely chopped vegetables, pork, egg and sauce using your hands.

How to wrap the gyoza

  1. Take a spoonful of the raw filling and place it in the center of the gyoza wrap.
  2. Dip a finger in the water and slightly moisten one edge of the wrap (this will help to keep the gyoza closed during the cooking process).
  3. With the help of both your hands fold the wrapping over the filling. Starting from the middle or from one of the two apices, create folds similar to waves, pressing lightly with your fingers in order to close it.

RECIPE: Japanese Gyoza (Pan-Fried Potstickers) RECIPE: Japanese Gyoza (Pan-Fried Potstickers) RECIPE: Japanese Gyoza (Pan-Fried Potstickers) RECIPE: Japanese Gyoza (Pan-Fried Potstickers) 

How to cook the gyoza

  1. Heat the vegetable oil in a pot and, when hot, place the gyoza flat side down. Continue cooking until it has reached a golden color. 
  2. Add 50 ml of water and cover with a lid. 
  3. Let the gyoza cook for 4 minutes and then remove the lid. 
  4. Continue cooking until the remaining water has evaporated and until they get crispy again (around 2 minutes)
  5. Serve hot with the dipping sauce on the side. 

Recipes courtesy of Eleonora Badellino of Daidokoro Labo. You can find her at www.elydream.com and @everydayobento

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