Pork Dumplings ☆ Steamed & Fried Gyoza
Gyoza is Japanese dumplings. I like to make them with homemade dumpling skins. Why? Because they taste much better!
Pork Dumplings ☆ Steamed & Fried Gyoza
Gyoza is Japanese dumplings. I like to make them with homemade dumpling skins. Why? Because they taste much better!
Cooking Instructions
- 1
Let's make the dumpling skins first! Put the flour & warm water into the large size bowl and blend together. (I'm using a stand mixer.)
- 2
Cover it with plastic wrap and rest few hours in room temperature.
- 3
During the dough is resting, make the filling.
- 4
Chop the cabbage.
- 5
Cook it about 5 minutes.
- 6
Drain and soak it in cold water, then lightly squeeze out the water.
- 7
Combine grand pork, cabbages, chopped scallions into the large bowl.
- 8
Add the ★ ingredients, oyster sauce, soy sauce, grated ginger, sesame oil.
- 9
Mix well. (I mix it with 4 chopsticks.) Cover with plastic wrap and rest in the fridge.
- 10
Go back to make skin! Cut dough for 4 pieces.
- 11
Roll out
- 12
Cut 10 pieces each, so total 40 skins.
- 13
- 14
Make flat circle shape. In the middle a little thick.
- 15
Put the filling on the skin.
- 16
Seal well.
- 17
First I'll make steamed dumplings.
- 18
Cook them with boiled water 5 minutes.
- 19
Serve it with chicken soup.
- 20
Second, make fried dumpling.
- 21
Add 1.5 Tbsp coconut oil into a frying pan and put in the gyoza dumplings. Heat up a frying pan over medium heat and cook few minutes.
- 22
Turn the heat up to the maximum level, add 1 cup water and cover with a lid. Turn the heat down to medium-high and steam-cook for 3 minutes.
- 23
The lid off to let any remaining moisture evaporate. Once the moisture is gone, cook for another minute to brown the dumplings. Leave the heat set to medium-high.
- 24
Done!
- 25
Eat with dipping sauce, Ponzu sauce & Ra-yu. If you don't have Ponzu, you can use soy sauce & vinegar.
- 26
- 27
Also I made some dumplings for my dog. Filling are ground pork and celery only. (not flavored)
Similar Recipes
-
-
Gyoza dumplings Gyoza dumplings
I love gyoza. I could have them 2,3 times a week even.https://youtu.be/U4w8w8kzKNE
-
Delicious Gyoza Dumplings: Fried, Steamed, or Boiled! Delicious Gyoza Dumplings: Fried, Steamed, or Boiled!
I referred to various recipes to come up with my own version. One of my family members can eat 20 of these in one sitting!When steaming and simmering it with a lid, cook the gyoza for 12~13 minutes. Cook these with a generous amount of water until they are half cooked. Then dissolve a bit of vinegar & soy sauce in chili oil, dip the gyoza in, and dig in! Recipe by Mikesachi
-
Gyoza (Japanese Pan-Fried Dumplings) Gyoza (Japanese Pan-Fried Dumplings)
Gyoza is one of the very popular food in Japan. We often have them with Ra-men and there are some kinds of Gyoza. They are boiled, steamed or pan-fried to our taste. This is not so difficult to make so please give it a try!
-
Juicy Pan-fried Gyoza Dumplings Juicy Pan-fried Gyoza Dumplings
I aimed for simple yet juicy gyoza dumplings. A Chinese friend of mine boils, chops and squeezes the Chinese cabbage, adds it to the filling, and then adds quite a lot of water too. So I wondered if you could just use the moisture in the vegetables and I started experimenting.The key is to cook (or quick-freeze) the dumplings as soon as they're filled. The filling is rather watery, so if they leak, the dumplings burn easily. Be sure to secure the dumplings securely! This is a little trick - the ground pork and egg are very cold right out of the refrigerator and it's painful, so take them out at the same time you take out the vegetables to warm up a bit. For 20 large gyoza dumplings. Recipe by Setsubunhijiki -
Shrimp Gyoza Dumplings Shrimp Gyoza Dumplings
I remember eating gyoza dumplilngs like this at a gyoza restaurant in front of the Jiyuugaoka station, back in the days when Jiyuugaoka wasn't as fashionable as it is today.The dumplings will be crispy if you evaporate the water in the pan completely. If you have any leftover meat filling, make some shrimpless gyoza dumplings. They'll be quite delicious. Recipe by Yukirinrin -
Jaw-dropping Gyoza Dumplings Jaw-dropping Gyoza Dumplings
-I make the dumpling skins myself if my family helps me. Usually though, I just buy them.-The dipping sauce my Chinese friend taught me is very good. If you like, you can make it too. It's easy.-After rolling out the dumpling skins and folding them, sprinkle on katakuriko so they don't stick to each other.-I listed half the amount of water for frying half the gyoza during Step 8.-Don't squeeze out the moisture from the vegetables -- just use them as they are. This is the key to making juicy gyoza. For 26 large gyoza dumplings. Recipe by Erisamurai -
Juicy & Crispy Meat Gyoza Dumplings Juicy & Crispy Meat Gyoza Dumplings
I saw a similar recipe in a magazine. In that recipe, the gyoza didn't have garlic, garlic chives or oyster sauce but was seasoned with Chinese chicken stock powder and doubled amount of Japanese leek. I prefer my seasonings on the strong side (though I try not to have it on the day before my massage appointments).The top photo shows how I fried 20 gyoza in one go, so you can't see the gyoza wings very well. Even if you don't make the wings, the bottoms will be crispy and good. If you want to gyoza wings, make 2 lines of 5 in the frying pan and fry in two batches. In that case, double the amount of flour dissolved in water.You might see lump-free (no-sift) flour sold in shops, so if you get hold of that, you can just dissolve it in water instead of hot water. For 20, using large-sized gyoza skins. Recipe by demel_chocola -
Gyoza Dumplings With Wings Gyoza Dumplings With Wings
I used to be bad at cooking gyoza dumplings when I was a newlywed, but I found a foolproof method of frying them.Once you line the gyoza dumplings in the frying pan, don't touch them until you transfer them to a serving dish. Fry the 'wings' over medium heat until they are properly browned. Wait patiently until the 'wings' stick to the pan and become thin and crispy. Recipe by Bakazoku -
Curried Gyoza Dumplings Curried Gyoza Dumplings
The garlic and garlic chives in store-bought gyoza tend to be too strong to pack in your bento. So, I made a homemade version that cuts down on the smell and could be packed in your bento without concern.At Step 4 when you flip the seams down, they scorch easily so be careful. If you prepare the dumplings to Step 3 in the evening, you only need to fry them the next day. The seasoning for the filling is slightly concentrated.You could make a large batch and freeze them. Recipe by Harukomachi -
Easy Dumpling Gyoza Easy Dumpling Gyoza
We love baked dumpling. So much fun making it with kids＼(^o^)／
-
Easy Steamed Shrimp and Edamame Gyoza Dumplings Easy Steamed Shrimp and Edamame Gyoza Dumplings
I created this recipe because shrimp was on sale.When you leave the dumplings on a plate for a long time, the liquid comes out. The dumpling skins will stick to the plate, and they might break, so please steam them shortly after wrapping. If you make the dumpling skins from scratch, dumplings will become more chewy and plump. Recipe by Raburimei
More Recipes
Comments (3)