Gyoza
This Gyoza recipe allows you to experience authentic Japanese flavors right in your home kitchen.
Equipment
- Mixing bowls
- Rolling Pin
- Non-stick pan
- Lid for the pan
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 cup hot water
- 1/4 napa cabbage chopped
- 1 block tofu crumbled
- 2 spring onions chopped
- 2 mushrooms finely chopped
- 2 garlic cloves minced
- 2 tsp ginger minced
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp potato starch
Instructions
Wrapper Preparation
- Combine Ingredients: In a mixing bowl, combine 2 cups of all-purpose flour, 1 tsp of salt, and 3/4 cup of hot water.
- Knead: Work the mixture until the dough becomes smooth.
- Rest: Cover the dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- Prep the Cabbage: In a separate bowl, place 1/4 chopped napa cabbage and sprinkle salt over it.
- Rest and Drain: Let the cabbage sit for 10 minutes, then squeeze out any excess liquid.
- Combine Ingredients: Crumble a block of tofu into another bowl. Add the drained cabbage, 2 chopped spring onions, 2 finely chopped mushrooms, 2 minced garlic cloves, 2 tsp of minced ginger, 2 tbsp of soy sauce, 2 tsp of sesame oil, and 1 tbsp of potato starch.
- Mix: Stir all the ingredients well to combine.
Assembling and Cooking
- Roll and Cut: Roll out the rested dough and use a round cutter to form wrappers.
- Fill and Fold: Add 1 teaspoon of the prepared filling to the center of each wrapper and fold the wrapper in half, sealing the edges.
- Fry: In a non-stick pan, heat some oil over medium-high heat. Place the dumplings in the pan and fry until the bottoms are lightly browned.
- Steam: Add a little water to the pan and immediately cover with a lid. Cook for around 3-4 minutes or until the bottom of the dumplings turns golden brown
Notes
- You can use store-bought wrappers if you're short on time.
- Additional vegetables like carrots or bean sprouts can be added to the filling.
- The dumplings can be frozen for future use.
Nutrition
Calories: 220kcal