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peachpurple replied 8 years, 3 months ago

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
- cessy08 replied 8 years, 3 months ago
  
  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! 🙂
jhsayyar replied 7 years, 11 months ago

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.