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Thought of turning Japanese for dinner? Here is one of the must – have Japanese food recipes.
For a main dish: Gyoza – This recipe will be done in two parts: the wrapper and the filling.
For the wrapper you will need:
- 170 mL water
- 200 grams of flour
- Ingredients will yield 30 pcs of wrapper
Instructions:
- Mix flour and water in a bowl. Knead it until it forms to a soft dough. Ideal consistency is somewhat similar to the texture of an earlobe.
- Set the dough aside and cover it with a wet towel for 10 to 20 minutes.
- Once the dough is ready, make 30 smaller balls from it and flatten them to form thin discs. Ideally the dough discs should be a bit thicker in the middle to prevent breaking during the cooking process.
- Set them aside.
For the filling you would need:
- 200 g of ground pork or chicken
- Cabbage
- Nira/ Oriental garlic chives (if not available, you can substitute this with leek or green onion)
- Garlic
- Ginger
- Sake (Japanese Rice Wine)
- Soy sauce
- Sesame oil
- Salt and pepper to taste
Instructions:
- Cut the vegetables in small pieces and set them aside. (Vegetables and meat should have 1:1 ratio)
- Get the chopped cabbage, sprinkle some salt on top and let it sit for at least 5 minutes. After 5 minutes, squeeze out the water from the cabbage.
- Mix all the ingredients and add salt and pepper according to taste.
Assembly and cooking:
- To assemble, put a reasonable amount of filling in the middle of the wrapper. Seal it by moistening half of the wrapper, pinching them together and creating pleats.
- Put the Gyoza upright in a pan, add some cooking oil and fry it until the bottom gets a nice brown color. Once that color is achieved, add water until half of the Gyozas are submerged in water.
- Keep the fire on high heat and wait until the water evaporates.
- Serve while hot with dipping sauce of vinegar and soy sauce.
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