How to make GYOZA from scratch!

How to make GYOZA from scratch!

Today, let’s make Gyoza dumplings from scratch!

We are still staying at home, and we are so enthusiastic about cooking more than ever.

It takes time, and we have time!

Let’s do it together!

Gyoza

Gyoza is the most popular dim sum in Japan!
Prep Time 2 hrs
Cook Time 10 mins
Course Main Course
Cuisine Japanese
Servings 40 dumplings

Equipment

  • frying pan, stand mixer ※optional

Ingredients
  

Gyoza wrapper

  • 200 g bread flour ※all-purpose flour
  • 110 ml water

Filling

  • 200 g cabbage
  • 200 g pork shoulder ※you can use ground pork
  • 20 g garlic chive
  • 10 g grated ginger
  • 10 g grated garlic
  • 1 tbs soy sauce
  • 1 tbs sesame oil
  • 1 ts chicken soup paste(or powder) ※Dashi powder can be substitute.
  • ½ ts sugar
  • ¼ ts salt
  • pepper

Instructions
 

Gyoza wrapper

  • Put your flour into a bowl. 
    Add in water in 3 stages.
    Stir around the flour until clumpy, then push it together into one lump with your hand.
  • Cover with plastic wrap, and leave it 10 mins.
    While resting the dough, each grain of flour absorbs water and the gluten relax.
    You don't have to knead the dough at this stage. 
  • After 10 mins, the dough is soft to touch.
    Take out onto your working surface, and knead 1 to 2 mins.
    Using the heel of your hand, push the dough and turn it over, and rotate, and push and turn.
    Keep kneading until the dough turns firm but smooth.
    The dough should be firm, more than you think. Do not add more water.
    ※If the dough is elastic, you can't get the nice wrapper.
  • Take out onto your working surface, and roll it out.
    Divide in two.
    Roll out each dough into a cylinder 2 to 3 cm in diameter.
    We are making approx. 40 dumplings.
    Cut it out from the edges, rotate the dough each cut.
    In this way, you can get round shape dough easy to roll out.
  • Dust with flour, and cover with a plastic wrap to prevent from drying out.
    Here is how to roll out.
    Take one dough and smash into a flat disk.
    Take the dough with your left hand and roll toward the center, and take it back. Rotate, and roll it out.
    Give it a pressure when you roll toward the center, and release the pressure when you take it back.
    Take your time to nice round shape wapper.
    But don't worry, if you can't do it nicely.
    We can re-shape it when we fold in the filling.

Filling

  • cut garlic chives into small pieces.
    Next, chop cabbage.
    You can peel off each leave and chop it up.
    But I use a food processor to chop it up.
  • chop pork shoulder.
    You can use ground pork of course.
    It's easy to slice if the pork is a little bit frozen. 
    Chop it into the half amount of the pork, 1/4 dice no bigger than that.
    The rest of the pork is going to be minced in the food processor.
  • To mix the filling, I used stand mixer because I am making a double recipe. 
    Go ahead and mix by your hand, in that case, watch carefully the filling stick together like this.
    The fat from the pork stick to the side of the bowl, and the filing looks white, that's the sign of mixing is done.
  • It may seem over mixing, but this is a crucial point.
    If your filling is not mixed enough, the final product ends up flat, and it doesn't look appealing.
    Transfer to a smaller bowl for easy handling.

Assemble

  • If you have a store-bought wrapper, dip the half of it in water quickly, put a teaspoonful of filling in the center, fold in half, and make two pleats toward the center.
    Seal tightly. 
    I don't use my finger to moisten the wrapper around the edges, because it takes much longer time.
  • This is the easiest folding.
    Take your wappers on hand, place a teaspoon of filling in the center.
    Fold in half and just press it to seal.
    No pleats at all.
  • the authentic folding two pleats on both side.
    Take a wrapper on your hand, place the filling in the center, fold in half, and make a pleats toward the center.
    Wipe your finger each time touch the filling. If your finger is not clean, the Gyoza is not looking good.
    The home made Gyoza wrapper is elastic compare to the store bought.
    Pull the wrapper gently to fold.
    The wrapper easily to tear apart if you pull it up quickly.
  • You can freeze them at this point for up to a month.
    And you can store it in a fridge up to next day.

How to cook

  • ・Gyoza crispy layer around (Hanetsuki Gyoza)
    The first one is crispy layer around the edges.
    Grease the frying pan, for the crispy finishing, add a little bit more oil than usual.
    Before turn on the heat, line Gyoza like flower.
    Turn on the heat to medium, and cook until the bottom turns golden brown for 2 to 3 mins.
    While cooking, mix half a tablespoon of flour and 3/4 cup of water.
    When the bottom turns brown, pour in flour water.
    Put the lid on immediately, and cook until the water evaporates for 6 to 7 mins.
    Gyoza looks swelling, and the wrapper looks transparent, it's cooked perfectly.
    Take the lid off and move the pan where the liquid is still remains.
    When the Gyoza starts sizzling and the bottom look golden brown, it's time to take out onto a dish.
    Place a dish on top and flip it over.
    ・Simple panfry.
    Grease the pan and line Gyoza on top.
    Turn the heat to medium, and cook until the bottom is golden brown.
    Add in water and put the lid on.
    Coon 5 to 6 mins until the water evaporate.
    The wrapper seems transparent, it's OK to go. 
    ・Boil Gyoza
    Boil for 5 to 6 mins with the lid on.
    The Gyoza looks swell, and smells good, transfer to a shallow bowl with the slotted spoon. 
    Spoon scallion sauce, and topped with shredded long green onion.
    There you have your boiled Gyoza.
    The sauce is easy, mix Ponzu soy sauce and scallion, and grated ginger, and sesame seeds and a hint of sesame oil. 
Keyword dim sum, gyouza, gyoza, japanese cooking, japanese recipe
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