Gyoza (餃子) are dumplings, also known as pot stickers that is a popular dish in Japan. This is also my eldest favorite dish being in home country or when we travel to Japan. Traditionally filled with ground meat and vegetables wrapped in a thin dough, there are many different varieties made available now too.
There are many ways of how Gyoza (餃子) is cook. Yaki Gyoza, which mean pan fried is the most popular and common way how Japanese cook their Gyoza (餃子). Pan fried in a hot skillet before water mix with cornstarch is poured and then covered before leaving to cook for a few minutes. The water cornstarch mixture helps to steam the Gyoza (餃子) making them soft and juicy while creates a thin crispy bottom of the Gyoza (餃子).
Sui Gyoza are boiled Gyoza (餃子) that are often served with light broth. A more Chinese way of cooking Gyoza (餃子).
Age Gyoza are crispy deep fried Gyoza (餃子) that are mainly found in most Chinese Restaurant.
I recently got my hands on ready made Gyoza (餃子) skin, hence decided to try making them for my family. With the small family I have, I decided to freeze the remaining uncooked Gyoza (餃子) by packing them into portions (1 portion per cooking). And the improvised recipe that I had come up with today is perfect for the purpose.
- 350 gm minced pork meat
- 350 gm tiger prawns – shelled and cut into small pieces
- 2 tablespoon Mirin ( みりん)
- 2 tablespoon of light soy sauce
- 1.5 tablespoon of tapioca flour
- 1 teaspoon coarse black pepper
- 1 packet of Goyza (餃子) skin / wrapper
- 1 tablespoon of Olive Oil
- 1/2 cup of water + 1 teaspoon of cornstarch
- 6 tablespoon of soy sauce
- 3 tablespoon of rice vinegar
- Several drop of chili oil or sesame oil
- In a bowl, combine the minced pork meat and tiger prawns
- Add the Mirin, light soy sauce and pepper. Mix well
- Add in the tapioca flour and mix till well-incorporated
- Set aside to marinate for a minimum of 2 hours
- Scoop up the mixture into a ball and throw back into the bowl by force. Repeat this several time to tenderize the meat
- Put a bit of the meat mixture in the center of the wrapper
- Line half side of the wrapper with your fingertip that is wet with a little water
- Fold the wrapper in half over the filling
- Pinch the center of the folded wrapper
- Holding the wrapper in the middle spot, make a pleat in the top part of the wrapper while pinching it against the flat edge of the wrapper at the back
- Repeat this to the right side of the Gyoza (餃子)
- Then switch side and repeat
- Set the Gyoza (餃子) with the pleated side up
- Set aside what is to be freeze by wrapping them with plastic wrap (to avoid it getting frost bite) and set into the freezer (ensure that you finish them within a month)
- For the remaining Gyoza (餃子) that is to be cook, heat up the wok with oil
- Fried the Gyoza (餃子) on the flat size with the pleated side facing upwards
- Fried until the bottom is nice and brown
- Then add the water mixture and close the pan with a lid. Turn the fire into medium fire
- Once the water has dried up, the Gyoza (餃子) should be cooked
- Served hot with dipping sauce (refer to the ingredients above and mix together)