Japanese gyoza with pork and Chinese cabbage
If there's one thing I can eat at any time of the day or night, that's certainly sushi. If someone asks me if we want to order sushi, I'll be there immediately. If someone wants to go out for dinner, I suggest sushi. I have a fondness for Japanese cuisine, and especially for all the little things and snacks like spinach with sesame seeds, yakitori chicken skewers, or my all time favorite: Gyoza !
These also fit perfectly in the Culinary World of Gemini. Food plays a vital role in Japanese culture and Zwilling offers just the right high-quality, practical and visually appealing products for authentic country kitchens. The nice thing is that you do not need any special tools for this recipe except a good knife! That's why I'm delighted to be part of this culinary journey today and to take you into Japanese cuisine.
What are Gyoza?
Gyoza is guaranteed to be ordered if it is delicious dumplings are on a menu of a Japanese restaurant. As Gyōza they are known in Japanese cuisine, but they probably originated as Jiǎozi . In Korea they are named Mandu . All are thin dumplings with a filling of vegetables and or meat or fish that are not eaten like other dumplings in soup, but pure. Usually they are served as a starter with a spicy sauce for dipping.
For the dumplings (or, in my case, Gyoza), there are different types of preparation. The classic is certainly the steaming in a bamboo basket, sometimes they are fried too. Or - and this is my preferred option - you steam them in the pan and fry them directly crispy. If you fry them, they are strictly speaking Yaki-Gyōza , so fried gyoza .
Making Gyoza at Home
Now it was high time to make Gyoza myself. I never considered that before. To be honest, so far I've never really dare to go to Japanese food. Maybe because I like her so much and I was afraid I would not get it. But then it has been itching for a while in my fingers and I had to try it!
For my Gyoza, I improvised and combined a bit. The wrinkle is actually not very complicated and even someone impatient like me can implement it quite quickly and reasonably well. After folding, I put the gyoza in a triangular shape and not in a crescent shape. That's why I seared it on the bottom and muffled otherwise. A hybrid Yaki Gyoza has become it so to speak. And I highly recommend this kind of preparation!
The Miyabi Gyutoh Knife as a Japanese Kitchen Gadget
When filling, I chose a mix of minced pork, spring onions, Chinese cabbage, ginger, Garlic and cilantro decide. And then the whole thing by hand snipped and chopped.The brand Miyabi stands for classic Japanese values such as purity, grace and elegance. The knives are designed in Japan and made there by Zwilling. Gyutoh stands for a classic chef's knife with a very sharp blade. It is thus perfect as a utility knife in the kitchen. I especially like how it is in the hand and how precise and fine you can cut it. Especially here is the way of grinding by the so-called Honbazuke trigger. The blade is ground by hand on both sides of the finest grindstones. The result is a razor-sharp blade. The core of the knife is also surrounded by 48 layers of steel, creating the typical and unique damask pattern in the blade. This is also great and a real eye-catcher in the kitchen!
Especially with good tools in the kitchen and preparing a Japanese dish, cooking is like meditation to me. Calm, even movements, no rush, no stressful time pressure. Simply cut, fold, cook and enjoy. And by the way, there is time or pressure for rotten among us already ready to buy Gyoza dough sheets frozen in the Asian market. After the first 3-4 Gyoza you develop a well-rehearsed routine and it is getting easier and more natural. Try it out!
Homemade Gyoza ( Yaki-Gyōza)
- FOR GYOZA DOUGH:
- 300 g Wheat Flour Type 405
- 1 pinch of salt
- 175 g of hot water
- starch to roll out the dough
- FOR THE GYOZA FILLING: 200 g chinese cabbage
- 1 teaspoon salt
- 300 g minced pork
- 2 cm ginger
- 2 small garlic cloves
- 1 tablespoon coriander leaves spanion
- 1 spring onion
- 2 tablespoons of Japanese soy sauce
- 1 tablespoon of Japanese Rice Vinegar
- 1 tablespoon of sesame oil
- FOR THE SAUCE:
- 4 Tablespoons of Japanese soy sauce
- 4 tablespoons of Japanese rice vinegar
- 1 tablespoon of sesame oil
- Peanut oil for frying
- roasted sesame (gomae) and spring onions cut into rings for serving
FOR GYOZA DOUGH:
Knead flour, salt and water to a smooth dough with a wooden spoon. Possibly. Add a little more water or flour and knead the dough well with your hands until it is smooth.Put into a bowl, knead with 1 teaspoon of salt under the cabbage and let rest for 5-10 minutes. Then put the cabbage in a colander and squeeze vigorously.
Cabbage and meat in a bowl. Peel ginger and garlic and chop very finely. Also chop coriander. Cut off the spring onion, the root and the dark green part. Quarter the rest and chop very finely. Add together with soy sauce, rice vinegar and sesame oil in the bowl and knead thoroughly together to a smooth filling.
Put some cornstarch on a wooden board. Roll the dough out about 2 mm thin, cut out a total of approx. 24 circles of 8-9 cm in diameter. It works well with a glass or serving ring. Lightly moisten the dough edges with your fingertips with water. Place a heaped teaspoonful of stuffing in the middle.
Now it's time to fold the dough: fold the dough circles in the middle, making sure that the filling does not pour out.
Carefully hold the folded center between your fingers, then 3-4 in both directions from the center Fold the waves and press so that the filling does not pour out. Carefully shape the gyoza packet into triangles and place it on the floor. Dip in a little bit of starch to prevent the dough from sticking and laying on a tray or plate.
FOR THE SAUCE:
Mix all the ingredients for the sauce and sprinkle on small bowls.
Heat some peanut oil in a pan to medium temperature. Put the gyoza in the pan. Add about 50 ml of water. Put on a lid and steam the gyoza for about 8 minutes over medium heat until the water is overcooked. Remove the lid and fry the gyoza a bit in the pan until crisp.
This post is in friendly cooperation with ZWILLING/MIYABI for Theme CULINARY WORLD emerged. Thanks for the nice cooperation!