Japanese Gyoza Dumplings. Though you can find gyoza in many eating places in Japan, the most traditional place they are found is in ramen joints. A big bowl of steaming ramen and a side of gyoza. Gyoza are very versatile—you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup.

Gyoza are a more delicate than the usual potsticker. What Is Gyoza They are the Japanese version of Chinese dumplings. They are filled with a pork and vegetable mixture and then lightly pan-fried and steamed. You can cook Japanese Gyoza Dumplings using 18 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Japanese Gyoza Dumplings

Prepare of For the filling.
Prepare of 20% Fat minced pork.
You need of x Large Field Mushroom or Shiitake.
You need of Spring Onions.
Prepare of white pepper.
Prepare of oyster sauce.
It's of sesame oil.
You need of dark soy sauce.
Prepare of mirin.
It's of shaping rice wine.
Prepare of Raw King prawns roughly chopped.
You need of Thumb sized piece of ginger minced.
Prepare of For the wrappers.
It's of bread flour.
It's of plain flour.
It's of sea salt.
Prepare of just boiled water.
You need of corn flour(for dusting).

The thing that makes the Japanese version special is the way they are cooked. Gyoza is the Japanese name for the half moon-shaped dumplings served in Asian restaurants as an appetiser or side dish, and this recipe will show you how to make them with a wonderfully flavoursome pork and vegetable filling. Serve these bite-size flavour sensations with a little soy sauce alongside a main meal. Japanese gyoza are like Chinese dumplings and potstickers but use thinner skins and finely ground meat.

Japanese Gyoza Dumplings instructions

Mix all the ingredients from the filling section into a blow and cover with clingfilm. Refrigerate for several hours so that the ingredients can get to know one another..
Sift the flour into a large bowl..
Add salt to the water and mix until completely dissolved..
Add the water into the flour little by little, stirring with a rubber spatula. You will eventually need to use your hands to form the dough into a ball..
Transfer the dough to the work surface and knead the dough for 10 minutes, the texture of the dough will be much smoother..
Cut the dough in half..
Shape each half into a long sausage. Wrap in clingfilm and refrigerate for about 30 minutes..
After 30 minutes unwrap the dough. Sprinkle a little corn flour on to the work surface and roll out each log so that is about 1mm thick.
Use a 2.5 inch biscuit cutter to cut out the rounds..
Dust each one with some corn flour, stack up on a plate and cover with clingfilm.
Now you can fill each wrapper with a heaped teaspoon of the filling mixture and pleat into the desired dumpling shape.
Pre heat a pan with a tbsp of oil, Place the Gyoza's int it and fry until nice an crispy underneath. Now pour in about 50ml of water and put the lid on the pan. Steam until no more liquid is left in the pan..
Serve with you favourite dipping sauce and enjoy.

Gyoza are a more delicate than the usual potsticker. Juicy on the inside, crispy and golden brown on the outside, this Gyoza recipe serves up Japanese pan-fried dumplings. Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl. To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling,.