Cookbook:Gyoza

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Gyoza
A plate of boiled gyôza
Category Appetizer recipes
Servings 10 or more
Time prep: 1 hour
cooking: 15-30 minutes
Difficulty Medium

Cookbook | Ingredients | Recipes | East Asian Cuisines | Japanese Cuisine | Chinese Cuisine

Properly known as "Jiaozi", is a popular Chinese restaurant fare, the potsticker (鍋貼), although derived from a Chinese recipe, is more closely associated with the Japanese Gyôza or Pan-Fried Dumpling. Its contrast between filling and crispy exterior is a very pleasing sensation and, like many dishes, it can be melded to incorporate almost any flavour.

Ingredients[edit]

  • 1 package of at least 50 wonton wrappers (See Note below)
  • 1/4 to 1 lb. (1/10 to 1/2 kg) ground pork (1/2 pound of pork per ~50 dumplings)

Optionally:

The following amounts are approximate ranges for each 1/2 pound of pork. The first amount listed is the recommended amount and the second amount given is the recommended maximum or minimum. Of course any of the below may be omitted.:

  • prepared mustard (1 to 1/2 tablespoon) {15 mL to 2 mL}
  • soy sauce (1 or 2 teaspoons) {15 mL to 30 mL}
  • green onions/spring onion, bell pepper or other chili (1 or 2 tablespoon {15 mL to 30 mL} each, diced)
  • Anything you like, as you like it. Pork plays well with others. Just keep in mind that a filling that is too wet may expand too much during cooking and cause the dumpling to split open, while a filling that is too dry will become drier during cooking. Any filling should easily maintain its shape if moulded into small balls.

Procedure[edit]

The best way to combine any additives with the pork for the filling is to simply throw everything in a bowl and mix with your (clean!) hands. When your filling is ready get out your skins (wonton wrappers), cover them with a damp tea-towel or paper towel to prevent them from drying out and begin filling. Each dumpling should hold about 1/2 - 1 tsp. of filling. Packaged skins should have sealing instructions. One sealing method is to wet two edges of a square (or one half of a circle) with water and fold over so that the dry edges meet the wet, pressing around the filling to ensure that all of the air has been removed from the dumpling then crimping the edges to ensure a tight seal. When your dumplings are all filled they can be frozen on a sheet pan then placed in plastic bags and kept frozen for up to six months.

Cooking[edit]

  1. Heat a heavy pan (NOT A NON-STICK SURFACE!) over medium to medium high heat.
  2. Brush lightly with vegetable oil.
  3. Add 8 to 10 dumplings, making sure not to crowd the pan.
  4. Let these dumplings cook without touching them for at least two minutes. They will sizzle and pop but do not touch them until they have stuck to the pan (usually about two minutes).
  5. When they have browned on the bottom (watch the edges near where the dumpling touches the pan) check for sticking.
  6. When the dumplings have stuck pour on 1/3 cup of stock, broth or water (about a 1/8 to 1/4 of an inch deep in the pan) and clamp on a tight lid.
  7. Cook until all the liquid has been converted to steam (once again, usually about two minutes. This is one of the more difficult parts of this process. You may have to adjust the amount of liquid used based on the liquid and your pan)
  8. Carefully remove the dumplings from the pan. Serve while hot.

Dipping Sauces[edit]

Note[edit]

On Gyôza Skins: The primary difference between packaged gyôza skins and packaged wonton skins is shape (round for gyôza skins, square for wonton skins) this is a matter of preference, if both are available try both and decide which you prefer. You can also make these skins yourself but it is a time-consuming process and the dough has to be rolled quite thin (it is almost translucent) and in the end unless you're the Iron Chef of gyôza cookery it won't make much difference.

That said, here's a recipe for wonton skins