Best receipe for making giyoza?!


Question: Does anyone know of an authentic receipe for making the Korean (Chinese?) dumpling called a giyoza.

I had one at a Japanese restaurant and they were delicious!


Answers: Does anyone know of an authentic receipe for making the Korean (Chinese?) dumpling called a giyoza.

I had one at a Japanese restaurant and they were delicious!

this one?????????

Japanese Gyoza

1 lb country-style pork sausage
1 lb ground lean pork
1 tablespoon soy sauce
2 teaspoons chili oil
1 carrot, finely shredded
4 cloves garlic, minced
6 green onions, chopped
2-3 tablespoons fresh ginger, grated
1/2 medium cabbage, shredded
1/2 cup beef broth
2 packages gyoza skins
peanut oil
Dipping Sauce
1/3 cup tahini (sesame paste)
1/3 cup rice vinegar
1/3 cup Japanese soy sauce
1/4 cup sugar or light corn syrup
1 1/2 tablespoons sesame oil
1 tablespoon fresh garlic, pressed or finely chopped
1 tablespoon chili oil
1/2 teaspoon szechwan pepper
2-3 green onions, chopped

In a large skillet brown the pork and sausage.
Saute this over med-high heat, adding the soy sauce and chili oil.
When the meat is browned, add the next 4 ingredients and fry for several minutes.
Add cabbage, cook til wilted.
Add broth.
Cover, let mixture steam until liquid is reduced.
Remove mixture with slotted spoon and place in bowl to cool.
*Brush water around the edges of gyoza wrapper.
Place filling in gyoza.
Seal with gyoza press or pinch together with fingers making little folds.
Heat less than 1/4 cup peanut oil in pan.
Addd several gyoza to pan.
Brown gyoza on both sides.
Carefully add 1/4 cup water to hot pan and quickly cover.
Let steam until liquid is evaporated.
Remove to cool.
Makes about 100.
These freeze well, freeze in single layer.
*Ihave made the the filling the day before and assembled the gyoza right beore cooking.
The whole family helps with this process.
To make dipping sauce: Simply combine all of the ingredients in your blender or food processor.
Blend at high speed until the sauce is smooth.
Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.

http://www.recipezaar.com/41660

Gyoza - Japanese Potstickers

It's not well known that gyoza originated in China. Gyoza are also known as Japanese potstickers - it's very difficult to eat just one!

Serves 8 to 10 (as an appetizer)

INGREDIENTS:

1/2 pound ground pork (1 cup)
3/4 cup shredded Napa cabbage
1 green onion, diced
2 teaspoons minced ginger
1 egg, lightly beaten
1 tablespoon soy sauce
1/4 teaspoon hot chili oil, or to taste
1/4 teaspoon sesame oil
2 tablespoons vegetable oil for frying, or as needed
30 gyoza wrappers, or as needed

PREPARATION:

Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.

In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.

Lay a gyoza wrapper in front of you.

Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.

To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.

Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings.

http://chinesefood.about.com/od/potstick...

Vegetarian Potstickers

INGREDIENTS:

1/2 pound firm tofu
1/2 cup finely shredded carrot
1/2 cup finely chopped bok choy
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped garlic chives
2 cloves garlic, peeled and minced
1 tablespoon dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1 package potsticker or gyoza wrappers
2 tablespoons oil for frying the dumplings

PREPARATION:

Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.

Lay out one of the gyoza wrappers in front of you.

Dip your finger in the water and moisten the edges of the wrapper.

Place a heaping teaspoon of filling in the middle of the wrapper.

Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

http://chinesefood.about.com/od/vegetari...
(*-*)

Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery stores.

Dough:
170 mL water
200 g strong flour


Filling:
200 g ground pork
Cabbage
Nira*: can be substituted by leek or green onion

Leek or Green onion
Garlic
Ginger
Sake*
Soya sauce, salt, and pepper
Sesame oil


Dipping Sauce:
Soya sauce
Vinegar
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

Dough:

Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.

Put a wet towel over the dough, and let it stand for several minutes.
Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.


Filling:
Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.


Making and frying the Gyoza:
Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.

Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.

Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.

Put the gyoza on the table as shown in the image.

Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

Serving and eating:

Eat gyoza pieces after dipping them in the dipping sauce.

General information:

In China dumplins are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.

I hope this was helpful,Take Care!!! :)





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