Yaki Gyoza Oriental Style Recipe Video
Today, we are going to see how to make yaki gyoza or pan fried dumplings. The filling is made of grounded pork and finely chopped veggies encased in thin dough casing and pan fried in sesame oil. This recipe is a great side dish for serving with ramen noodles. These are delicious when dipped in sesame seed oil sauce and eaten. So, in this video on how to make yki gyoza we also learn how to make a gyoza sauce.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
120g Ground Pork (4.23 oz)
100g Cabbage (3.53 oz)
50g Onion (1.76 oz)
50g Nira - Garlic Chives (1.76 oz)
- Condiments -
1/2 tbsp Soy Sauce
1/2 tsp Sugar
A pinch of Pepper
1 tbsp Sake
1/2 tbsp Sesame Oil
1 tbsp Potato Starch
1 tsp Grated Garlic
1/2 tsp Grated Ginger
1/2 tbsp Oyster Sauce
or 1 tsp Chinese Soup Base
25 Gyoza Skins
1 tbsp Sesame Oil
Flour for dusting
- Gyoza Sauce -
1 tbsp Black/White Vinegar
1 tsp Soy Sauce
Rayu - a type of Chili Oil
or Sesame Oil
Directions
1. Cut the cabbage leaves into strips. Chop them into small pieces about 1/8 inch size.
2. Slice the onion wedges but leave the root part attached. Chop the onion into small pieces. It could also be 1/8 inch pieces.
3. Chop the garlic chive stems first. Then cut the leaf part in half and chop them finely.
4. Grate the garlic clove and the ginger.
FILLING DIRECTION
1. Knead the minced meat until it is bit gluey.
2. Add soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic and ginger and oyster sauce to the ground pork.
3. Knead the mixture thoroughly.
4. Add the chopped cabbage, garlic chives and onion to this mixture.
5. Mix until they are evenly mixed.
6. Cover the bowl with a plastic wrap.
7. Keep the bowl in the fridge for 30 minutes.
GYOZA FILLING DIRECTION
1. Sprinkle some flour on a baking sheet.
2. Scoop some filling and spread on gyoza skin.
3. Wet the edges of the gyoza skin and start folding the skin with pleats on one side.
4. Place them on the baking sheet.
GYOZA SACUE DIRECTION
1. Put black vinegar and soy sauce in a small bowl.
2. Stir lightly.
COOKING GYOZA
1. Heat sesame oil in a pan over medium heat.
2. Line up half of the gyoza in the heated pan.
3. Pour boiling water until they are half covered.
4. Cover the pan and cover over medium high heat for 6-7 minutes.
5. When all the water has evaporated and the gyoza starts to sizzle, add some more sesame seed oil to the pan.
6. Replace the lid and cook for 1-2 more minutes.
7. When the bottom of the gyoza becomes golden brown, remove the gyozas with a spatula and place in a plate with the bottom side up.
2. Slice the onion wedges but leave the root part attached. Chop the onion into small pieces. It could also be 1/8 inch pieces.
3. Chop the garlic chive stems first. Then cut the leaf part in half and chop them finely.
4. Grate the garlic clove and the ginger.
FILLING DIRECTION
1. Knead the minced meat until it is bit gluey.
2. Add soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic and ginger and oyster sauce to the ground pork.
3. Knead the mixture thoroughly.
4. Add the chopped cabbage, garlic chives and onion to this mixture.
5. Mix until they are evenly mixed.
6. Cover the bowl with a plastic wrap.
7. Keep the bowl in the fridge for 30 minutes.
GYOZA FILLING DIRECTION
1. Sprinkle some flour on a baking sheet.
2. Scoop some filling and spread on gyoza skin.
3. Wet the edges of the gyoza skin and start folding the skin with pleats on one side.
4. Place them on the baking sheet.
GYOZA SACUE DIRECTION
1. Put black vinegar and soy sauce in a small bowl.
2. Stir lightly.
COOKING GYOZA
1. Heat sesame oil in a pan over medium heat.
2. Line up half of the gyoza in the heated pan.
3. Pour boiling water until they are half covered.
4. Cover the pan and cover over medium high heat for 6-7 minutes.
5. When all the water has evaporated and the gyoza starts to sizzle, add some more sesame seed oil to the pan.
6. Replace the lid and cook for 1-2 more minutes.
7. When the bottom of the gyoza becomes golden brown, remove the gyozas with a spatula and place in a plate with the bottom side up.
