When we were kids we would make gyoza with my mom and now I make them with my kids. It’s the kind of food that we make when there are a lot of people to help make them. Everyone waits eagerly while they are cooking and often the first batch gets eaten before the next batch is made. This recipe is similar to the one my mom uses which includes lots of garlic chives, but green onions make a fine substitute. Gyoza goes well with a bowl of hot cooked rice.
Makes 40-45 gyoza, serves 4
¼ cup soy sauce
½ tsp fresh lemon juice
*variation: add ¼ tsp chili oil to above mixture
1 pound raw ground pork
2 tsp minced fresh ginger
12 green onions, finely chopped (about 2 cups)
2 tsp soy sauce
1 tsp sesame oil
3/4 tsp salt
¼ tsp pepper
40-45 round gyoza wrappers
2-3 tsp vegetable oil
¼ cup water
Combine soy sauce and lemon juice in a small bowl and set aside.
In a large bowl, add the filling ingredients and mix well.
To assemble the gyoza, create a work area that includes the gyoza filling, wrappers, a container with water (for sealing the gyoza edges) and a platter to put the finished gyoza.
Hold one wrapper in one hand and place about 1 tablespoon of filling on center of the wrapper. Use the other hand to dip your fingers in a little water and wet around the edges. Bring the bottom half of the wrapper over the filling. Seal the top edges by pressing small pleats in the edge sitting on top of the filling. Make about 4 or 5 small pleats. These pleats are not only decorative, but they also help the gyoza retain shape during the steaming. Place the finished gyoza on a platter and cover with a damp cloth.
Heat a large frying pan and add about 2-3 tsp oil or enough to evenly cover the surface. To test if the oil is hot, lay one gyoza in the frying pan. When you hear the gyoza sizzle, the pan is ready. Lay about 15-20 gyoza in the frying pan in rows making sure they do not touch each other. Leave the gyoza to fry on medium high heat until the bottoms are golden brown, about 3-5 minutes. In the meantime, get ready with a lid and ¼ cup water. When the gyoza are golden brown, pour ¼ cup of water into the pan and immediately cover the pan tightly with a lid. Turn the heat to low and steam with the cover on for 8-9 minutes. Check to see that most of the liquid has evaporated. Use a spatula to place the finished gyoza on a platter. Cook the remaining gyoza in the same way. Serve gyoza with dipping sauce.
Note: The raw pork is not cooked prior to filling the gyoza. Wash hands thoroughly after handling raw meat. Cook the gyoza for the full 8-9 minutes to ensure that the pork is cooked through.
Add the green onions and minced ginger to the raw ground pork.
Now, let’s assemble the gyozas.
Next we’re going to cook the gyozas. Heat a frying pan and add enough oil to coat the bottom. When the gyoza sizzles as it goes in the pan, the pan is hot enough.
Place the gyoza in the pan in two or three rows depending on the size of your pan. Don’t crowd them.
After adding the water, cover tightly with a lid and turn the heat to low. Steam with the lid on for 8-9 minutes. Serve gyoza hot with dipping sauce
A HUGE thanks to L and S for helping to make gyoza. Especially, to L (age 6) who took many of the photos above where I had to demonstrate sealing and pleating the gyoza.
Gyoza kids rating: VERY GOOD