9 have already made this dish!
The preparation:
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First, cut the cabbage into very thin strips and the spring onions into fine rings.
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Then combine the cabbage, spring onions and minced meat with minced garlic and grated ginger in a bowl.
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Now season the filling with 1 tbsp sesame oil, 1 tbsp soy sauce, salt, pepper and sake and stir well.
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Now take a circular piece of gyoza dough in your hand and put a teaspoon of the filling in the middle.
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Moisten the edge of the dough with a brush or simply with wet fingers.
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Now you can fold the dough halves together. Fold them together fan-shaped and repeat the whole process until the filling and/or the dough is used up.
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Now the gyoza are ready for frying. Heat oil in a pan and place the dumplings with the flat side down. Make sure each dumpling gets enough oil so that it doesn’t stick. Reduce the heat slightly.
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After about three minutes (when the gyoza are golden brown), add ¼ cup of water to the pan and close it with a lid.
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The gyoza are steamed for about three minutes. Then remove the lid and let the remaining water evaporate.
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When there is no water left, add 1 tbsp sesame oil to the pan.
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Fry the dumplings further until they are crispy on the bottom.
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In the meantime, you can prepare the dip. Combine the vinegar with 1 tbsp soy sauce.
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Now your gyoza are ready! Arrange them with the dip and enjoy!
Table of contents:
Gyoza (餃子, gyōza) are very popular filled dumplings in Japan. The filling consists of vegetables and meat, encased in a thin dough. They are incredibly delicious and versatile, whether enjoyed as an appetizer, main course, or quick snack in between.
What types of Gyoza are there?
You can prepare Gyoza in a variety of ways. The fried version (=Yaki Gyoza) is the most popular. However, there are also boiled (Sui Gyoza) and deep-fried Gyoza (Age Gyoza), which you mostly find in Chinese restaurants or specialty Gyoza restaurants. Gyoza are traditionally prepared with a filling of vegetables and meat, but here too you will find many different variations.
Yaki Gyoza
Yaki Gyoza is not the most popular variety for no reason. The mixture of crispy bottom, soft top and juicy filling is simply delicious. This texture is achieved through a special cooking process. First, the dumplings are pan-fried, then steamed with a little water and then pan-fried again until crispy.
The dumplings prepared in this way keep well and are therefore ideal for taking with you on the go in a bento box.
If you're wondering why Gyoza always look so crispy even though they're only pan-fried on one side: they are traditionally always served upside down with the fried side facing up.
Sui Gyoza
Sui Gyoza are boiled dumplings that are often found in soups or broths. Not as greasy as Yaki or Age Gyoza, they are a healthy alternative and especially popular on cold days.
Age Gyoza
Age Gyoza are incredibly delicious, but also quite greasy because they are deep-fried in lots of oil until they are crispy on the outside.
Where can you get Gyoza?
You can find Yaki Gyoza in many places in Japan. They are available in ramen restaurants, Chinese restaurants, Izakayas and Gyoza restaurants. If you order a portion of Gyoza, you usually get six or eight pieces served.
Most Gyoza are eaten in the cities of Utsunomiya and Hamamatsu. There are many special Gyoza restaurants that offer unusual versions.
Where did Gyoza originate?
Gyoza are not a traditional Japanese dish. They originally come from China, where they are called Jiaozi. However, they are so popular in Japan that they have become an integral part of Japanese cuisine.
What are Gyoza typically filled with?
The typical filling consists of
- Pork mince
- Cabbage
- Spring onions
- Chives
- Garlic
- Ginger
- Soy sauce
- Sesame oil
Mushrooms, shrimp, cheese and shiso leaves are also good additions to the filling.
Before eating, the Gyoza are dipped in the accompanying sauce. It consists of equal parts soy sauce and vinegar and sometimes also a little chili oil (“Rayu”). Take less of the dip at the beginning and gradually work your way up to the right amount for you, otherwise the taste of the dumplings will be lost.
Can I make Gyoza myself?
Gyoza can definitely be made at home. It's even easier than it might seem. With a little practice, you'll quickly get the hang of how to shape them best. Plus, you can get creative with the fillings and use the ingredients you like. If you want to save some time, you can buy the ready-made dough at an Asian store and just fill it.
Comments
Sooo unglaublich köstlich! Meistens bereite ich am Wochenende gleich eine größere Menge vor und friere die Gyoza dann portionsweise ein (am besten zunächst auf einem Tablett "vorfrieren", dann kleben die Teigtaschen nicht zusammen). Sehr praktisch, wenn abends wenig Zeit zum Kochen bleibt, man aber dennoch den Heißhunger auf selbstgemachte Gyoza stillen möchte. Vielen Dank für das tolle Rezept! Liebe Grüße Christina
Tolle Rezepte auf deinem Blog. Besonders die Erklärungen, wie man unendliche Variationen aus Ramen, Kimchi etc. erstellen kann haben mir super gefallen. Vielleicht kannst du noch ein paar Gyoza-Variationen hinzufügen.
Danke für das leckere Rezept. Wie bereitet ihr die Gyozas zu, nachdem ihr sie eingefrohren habt? Zuerst auftauen, oder direkt noch gefrohren dämpfen? Danke und liebe Grüsse, Erika