Recipe: Homemade Gyoza

For the gyoza lovers out there, here's a recipe you can recreate at home without spending Php 150-200 for 5 to 6 pieces per serving at the restaurants. This recipe has more veggie proportions than the usual 1:1 because I want my kids to eat more veggies. They absolutely love gyoza and they don't mind if I hide them in there. :)

This makes about two to three dozen gyozas depending on your filling size.
Happy Gyoza Festival at home!



Ingredients:

• 1 cup Minced Chinese cabbage (bok choy, or napa)
• 1 cup minced chives (ganda leaves)

• 1/2 teaspoon table salt (or 1 tsp. chicken powder, not boullion cubes)

• 300g ground pork

• 1/2 tablespoon freshly grated ginger (with a Microplane grater)

• 2 – 3 cloves garlic, minced

• 1/4 cup green onion, minced

• 1 teaspoon sesame oil

• 1 teaspoon crushed red chili pepper (optional)

• 1/4 teaspoon sugar (omit this if using chicken powder)
• 1 pack Dumpling wrappers (please buy when you need it because it will eventually dry up and crack if stored for a long time. Dry wrappers are useless.)
• Water mixed with cornstarch to make a paste to seal the dumplings

Sauce:

• Mix vinegar, soy sauce and julienned ginger with optional chili oil.

Procedure:

1. Mix the first 10 ingredients. Everything should bind together without cornstarch or flour.

2. Prepare dumpling wrapper by peeling it off the rest of the wrappers in the package individually.

3. Fill dumpling wrapper and seal with the cornstarch mixture. You can watch on how to wrap a Gyoza here.

4. Pan fry the dumplings in a little oil preferably in a non stick pan. Careful not to let each one touch each other. When the bottom part is brown, add a small amount of water and continue to steam cook covered for about 2 mins or until water evaporates and the wrapper is translucent. The bottom part should return its crispness.

Pan fry the dumplings in a little oil preferably in a non stick pan and when the bottom part is brown, add a small amount of water.

Cover and continue to steam cook for about 2 mins or until water evaporates and the wrapper is translucent.

The bottom part should return its crispness.

5. Serve with the sauce mixture.

Enjoy.

Tip: Its perfectly alright to use a bit of fat in the ground pork mixture. It actually makes it more tasty and retains its juiciness inside. But if you prefer lean meat, you can optionally add a small amount of corn, canola or olive (pomace) oil to make it moist.