Gyoza is actually a Chinese dumpling that the Japanese have taken as their own, being served in bars all around the country. They are usually served as an accompaniment to beer, eaten with a group of friends – delicious! I have chosen to make hane-tsuki gyoza. ‘Hane’ means wings, which refers to the shape of this style of gyoza which is crispy and crunchier than the standard variety. If you prefer to make the normal ones, just skip the final step where I add the flour and water mixture.
I have included recipes for 2 types of sauce – one is a classic one served everywhere; the other is a more refreshing sauce made with the citrus soy sauce ponzu.
As making gyoza is a little labour intensive (but nonetheless great fun!), it’s a good idea to make a lot and then freeze the excess. They’ll keep happily in the freezer for a few months, and I’ve included tips to ensure they don’t all freeze together and you drive yourself crazy trying to separate them! 😉
2pmts gyoza skin
200g pork mince
1/4 cabbage (about 200g)
100g spring onion
1/2 bunch garlic chives (‘nira’)
1tbs chicken stock powder
1 glove garlic
1 thumb ginger
1tbs potato starch
1tbs soy sauce
Salt & Pepper
Chop the ginger to the same size as your clove of garlic, then shave both. Then chop the cabbage and sprinkle generously with salt, mix, then leave to stand for ten minutes. This will force any water out of the cabbage so you can squeeze and expel the last drops. Then chop the garlic chives and spring onion and add to a bowl with the other ingredients.
Add 1tbs chicken stock powder, 1tbs miso, 1tbs soy sauce, Salt & Pepper and chicken stock powder and mix together well. Then add the meat and cabbage mix and mix well. Add 1tbs potato starch which helps the mixture retain a little moisture, and mix when with your hands until it becomes sticky.
Peel off your first gyoza skin and place in one hand on the flat of your palm, placing a small spoonful of the mix in the centre. Then dip your fingers in a some cold water, and paint around the edge. Fold the gyoza sheet in half, pinching around the top to stick the two sides together. Holding the gyoza between both hands’ thumb and forefingers, use one hand’s thumb to ‘pull’ the top layer of the skin towards your other thumb, pressing down to seal. Continue around 3 or 4 times creating overlaps until you reach the side. This is hard to explain in words, but enlarge my images above and I’m sure you’ll understand what I mean! If you want to freeze some of the dumplings, put them in rows on top of each other separated with cling film at each layer. After a few hours when they’ve completely frozen, you can put them in a freezer bag all together. This will ensure they don’t stick.
Make one sauce with the soy sauce and vinegar – personally I like 1 part soy sauce to 2 vinegar, but try mixing it up and tasting to see what you like. Add a dash of chili oil if you like too. Then make the second one with a tsp of chopped spring onions, 1tsp chili powder, 1 tbs shaved dikon and 3tbs ponzu.
Heat a frying pan on high heat. Then add a drizzle of oil and line the gyoza up. When the base turns gold, add boiling water to cover 1/3 of the gyoza and cover. After 5 mins, the water will evaporate and the skin will have become slightly see through – if they still look white, the skins are still raw and need further steaming. Reduce the heat to half. (The following instructions are for crispy, hane-tsuki gyoza). Then add 1tbs flour with 100cc of hot water and mix to combine, before pouring half over the gyoza. When the simmering sound has stopped, it’s a good sign that the gyoza are ready. Drizzle a little sesame oil over the top and serve. I have flipped over my gyoza to show the correct colour.