Pork and beef gyoza
Gyoza is a typical Japanese appetizer served in restaurants. To be honest, I never heard of this dish before not until way back when I enrolled myself in a Japanese language class. One day after our class, our Japanese teacher invited us over to their accommodation for dinner. Of course, I took that chance to socialize and mingle to learn more not to mention everybody in the class are going, too!
She made the dish as we were chatting so I was able to see how to create it from scratch. Similar to any dish I tried, I usually make a few variation from my teacher’s recipe to jazz it up or to make use of the available ingredients I have at home.
Since then, I don’t (or very rarely) order gyoza from restaurants anymore. I figured that if I know how to make it myself or not unless I am badly craving for it, then there’s no reason to spend more money on it. The only downside to this dish is that it takes some time to prepare as you need to put just enough meat inside the wrapper and fry to cook. That’s why I usually prepare this if I am only cooking one dish or if it is a public holiday so I have a little bit more time in my hands.
So for this recipe, this is not the same with what my teacher demonstrated to us years ago. I usually cook it with just pork mince but for this, I mixed pork and beef mince for added flavor. Apart from that, I also used Irish green cabbage instead of the white leafy cabbage since that’s the vegetable I have at the time.
Recipe to cook Pork and Beef gyoza:
gyoza filling:
500 g pork mince
500 g beef mince
2 tbsp sesame oil
2 tbsp soy sauce
1 cup chopped cabbage
1 small onion, chopped
freshly ground pepper, to taste
gyoza wrapper
oil for pan frying
dipping sauce:
1/4 c soy sauce
1/4 c rice wine vinegar
chili flakes (adjust according to preference)
1/4 tsp ground black pepper
Get a small container and mix all the ingredients for the dipping sauce. I like to prepare the sauce in advance so that all ingredients, especially the chili, is well-incorporated to the sauce. Mix well and refrigerate.
Get a bowl and mix all the ingredients for the gyoza filling. As you may notice, I don’t heavily season the filling since I will be dipping it in a soy sauce based dip anyway. So to lessen my salt intake. But if you want your gyoza highly seasoned, you may add some salt or more soy sauce.
Marinate the mixture for at least 30 minutes and let it inside the fridge during this time.
After marinating, get the mixture from the fridge and scoop about a teaspoon to fill a wrapper. Carefully pinch the edges so that the filling will not spill out.
Repeat until the entire filling mixture is wrapped in the wrapper.
Once done, get a pan and place over medium-high heat. When the pan is piping hot, reduce to medium-low and pour enough oil to fry the gyoza.
Be careful not to burn the wrapper and adjust the heat accordingly. Pan fry until the wrapper is golden brown on both sides.
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View Comments
wow delicious looking dumplings! that the name of gyoza fondly called here, dumplings.
I prefer steamed ones, but fried are good too.
Thanks for the recipe, will get the ingredients this week
I think gyoza is mostly of Japanese origin while dumplings is of Chinese origin. And I think the steamed variant is something typical of Chinese cuisine. If I think about it, I can't remember a time we went to a Japanese restaurant with steamed dumplings! :)
ACTIVE TIME:
1 to 1 1/2 hours
TOTAL TIME:
1 1/2 to 2 hours
THIS RECIPE APPEARS IN:
Classic Pork Gyoza From 'Japanese Soul Cooking'
Japanese gyoza dumplings are the perfect nibble: great on their own, but made even better with a cold beer. The classic pork gyoza recipe in Tadashi Ono and Harris Salat's new cookbook,
Japanese Soul Cooking, is a fine example of the form. They fill the wrappers with a piquant mixture of ground pork, garlic chives, ginger, cabbage, and minced garlic. To cook the gyoza, they start the dumplings in a ripping hot sesame oil-slicked skillet, add water, and let them steam until cooked through. Once the water evaporates, they leave the dumplings in the pan to form a crisp, brown bottom.
Why I picked this recipe: Gyoza are one of my favorite drinking snacks, and I'm guessing I'm not alone in that sentiment.
What worked: Follow the cooking directions to the letter and you won't be disappointed. Yes, you'll probably make a huge mess when you start to pan-fry, but all that oil clean-up will be worth it for the juicy, garlicky filling and beautifully seared wrapper.
What didn't: If your cast iron skillet isn't well-seasoned, you'll want to cook the gyoza in a non-stick skillet to prevent sticking.
Suggested tweaks: You could substitute ground chicken, minced shrimp, or crumbled tofu for the pork if you'd prefer. If you can't find garlic chives, you can substitute regular chives. Cornstarch will also likely work in place of the potato starch if you've got that handy.
Reprinted with permission from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets of Tokyo and Beyond by Tadashi Ono and Harris Salat. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.