Ingredients with Measurements:
- 1 pack of gyoza wrappers (about 30 pieces)
- 200g ground pork
- 100g shrimp, peeled and deveined
- 1/2 cup of chopped cabbage
- 1/4 cup of chopped scallions
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of sake
- 1 tablespoon of sesame oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 egg, beaten
- Water for sealing the gyoza
Special equipment needed:
- A large mixing bowl
- A cutting board
- A sharp knife
- A spoon
- A small bowl for the egg wash
- A non-stick frying pan with a lid
- A spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the ground pork, shrimp, chopped cabbage, scallions, garlic, ginger, soy sauce, sake, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
2. Take a gyoza wrapper and place a tablespoon of the filling in the center. Dip your finger in water and moisten the edges of the wrapper.
3. Fold the wrapper in half and pinch the edges together to seal the gyoza. Repeat until all the filling is used up.
4. In a small bowl, beat an egg to make an egg wash.
5. Heat a non-stick frying pan over medium-high heat. Add a tablespoon of oil and swirl to coat the pan.
6. Place the gyoza in the pan, flat side down, and cook for 2-3 minutes until the bottom is golden brown.
7. Pour 1/4 cup of water into the pan and cover with a lid. Cook for 5-6 minutes until the water is evaporated and the gyoza are cooked through.
8. Remove the lid and let the gyoza cook for another minute until the bottom is crispy.
9. Brush the egg wash on the top of the gyoza and cook for another minute until the egg is set.
10. Serve hot with soy sauce or your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes about 30 gyoza, serves 4-6 people
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 2g
Cholesterol: 60mg
Sodium: 400mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Shrimp can be substituted with chopped mushrooms or tofu for a vegetarian version.
- Chopped carrots or bell peppers can be used instead of cabbage.
- Rice wine or white wine can be used instead of sake.
- Vegetable oil can be used instead of sesame oil.
Variations:
- Add chopped water chestnuts or bamboo shoots for extra crunch.
- Mix in some chopped cilantro or basil for a fresh flavor.
- Use wonton wrappers instead of gyoza wrappers for a different texture.
Tips and tricks:
- Make sure the filling is well-mixed to ensure even flavor in each gyoza.
- Do not overfill the gyoza or they will be difficult to seal.
- Use a non-stick pan to prevent the gyoza from sticking.
- Be careful not to burn the gyoza when frying them.
- Serve the gyoza immediately after cooking for the best texture.
Storage instructions:
- Leftover gyoza can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze the gyoza, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe container and store for up to 3 months.
Reheating instructions:
- To reheat the gyoza, place them in a steamer basket and steam for 5-7 minutes until heated through.
- Alternatively, heat a non-stick pan over medium heat, add a tablespoon of oil, and cook the gyoza for 2-3 minutes on each side until heated through.
Presentation ideas:
- Arrange the gyoza on a platter and garnish with chopped scallions or sesame seeds.
- Serve the gyoza in individual bowls with a side of dipping sauce.
- Add some sliced cucumbers or pickled vegetables for a refreshing side dish.
Garnishes:
- Chopped scallions
- Sesame seeds
- Red pepper flakes
- Cilantro leaves
Pairings:
- Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
- Pair with a cold beer or sake for a refreshing drink.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
- Edamame
Troubleshooting advice:
- If the gyoza are sticking to the pan, add more oil or use a non-stick pan.
- If the gyoza are not crispy enough, cook them for a few more minutes without the lid.
- If the gyoza are not cooked through, add more water and cook for a few more minutes.
Food safety advice:
- Make sure the filling is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover gyoza in the refrigerator or freezer to prevent foodborne illness.
Food history:
- Gyoza originated in China and were brought to Japan by Chinese immigrants in the early 20th century.
- The Japanese version of gyoza is usually smaller and thinner than the Chinese version.
- Gyoza are often served as a snack or appetizer in Japan.
Flavor profiles:
- Savory
- Umami
- Salty
- Spicy (if using dipping sauce with red pepper flakes)
Serving suggestions:
- Serve hot as an appetizer or snack.
- Make a meal by serving with rice and vegetables.
- Great for parties or potlucks.
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Region: Japanese