When I was a kid, my mother used to cook for us now and then. She had a full-time job so she really didn't have the time to cook for us all the time. But when she did, she was nice enough to ask us what we wanted and one thing that I'd request over and over again is this.
Gyoza is and always has been a favorite of mine. I can eat them until I'm am stuffed senseless. I love them so much! What is it about potstickers? The fun and joy I get of popping them into my mouth one after another? Or the juicy meat and veggie filling that's all wrapped up like a bundle of joy? All I know is that I love Gyoza and I probably will until the day I die.
There are many ways to make Gyoza but this is how my mother made it for me. Oh, I'm also going to teach you how to make those wrappers. Yep handmade gyoza wrappers. Now that's something my mother didn't do.
Here's my mother's recipe for making homemade gyoza. Try it out and see if you agree with me that these are the best you've tasted! Make sure to watch my video tutorial for gyoza. Just click here. Subscribe HERE for weekly videos!
Ingredients: Makes 15-16 gyoza dumplings200 grams ground meat ( pork or pork and beef mix recommended )
1/8 chinese cabbage（use the hard insides）
1 large bunch chives
1/4 medium white onion
1 clove garlic, minced
1 knob ginger, minced
1 teaspoon salt,
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon pepper
15-16 gyoza wrappers
1/3 cup water
Gyoza sauceEqual parts soy sauce, vinegar, sesame oil or chili oil
Instructions:Microwave chinese cabbage for 3 minutes. Remove excess water with paper towel. Chop into fine pieces. Set aside in a bowl.
Chop onions, chives, ginger and garlic. Add to the bowl.
Add ground meat to the bowl. Add sugar, cornstarch, salt, pepper.
Mix and knead with your hand for a good 2 minutes until well combined.
Put less than 1 tablespoon of mixture in the center of gyoza wrapper.
Fold the wrapper in half. Crease and fold to enclose the meat in the wrapper. Continue until done.
Put some oil in a frying pan. Arrange gyoza in the pan. Heat over meduim heat until the bottom is nicely browned.
Add water and immediately cover to steam for 10 minutes.
Remove cover and continue to cook over meduim low heat until water evaporates.
Add sesame oil in the center of the frying pan. Tilt pan to spread the oil around.
Serve hot with gyoza sauce.
Homemade Gyoza Wrappers
1/2 cup (100 grams) bread flour
1/2 cup (100 grams) all-purpose flour
*You can use 1 cup all-purpose flour in place of the flour blend.
1/3 cup water (100 cc
1/2 teaspoon salt
In a small bowl, conbine water and salt.
In a large bowl, add flour and watermixture.
Mix with a spatula and bring the dough together with hands.
Transfer to a floured surface and knead for 8-10 minutes.
Cut dough into two pieces. Roll then out into a sausage shape.
Cut into 1-inch ( 2 cm ) pieces.
Flatten with your palm. Roll out from center outwards while rotating wrapper with a rolling pin.
Cut out round shapes with a cookie cutter. Continue with the remainder of the flour mixture.
I hope you enjoyed this post. Please feel free to leave a comment down below and if you want to try and make these, it's advisable to watch the video tutorials. Wrapping them up does that a bit of practice and videos always make it easier.
Watch the videos here:
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