The Secret to Perfect Gyoza N Pot Stickers
"I learned this on a Japanese show where they investigated why regular housewives' gyoza was so yucko compared to professional masters' gyozas. Let me share the secret with you....:D"
photo by Leslie
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- gyoza skins
-
Filling
- 200 g ground pork
- 1⁄3 cup boiled and chopped cabbage
- 2 tablespoons chopped leeks
- 1 garlic clove, chopped
- 1⁄2 teaspoon grated gingerroot
- 2 teaspoons soy sauce
- 1 teaspoon sake
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- salt
- pepper
directions
- First combine the meat and the seasonings. Mix it with your HANDS. This is important. Then add in the rest of the vegetables. Mix it very very well WITH YOUR HANDS till it changes texture and cannot fall apart.
- Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
- Put the gyozas into a pan and fill the pan with BOILING WATER. The water must come up to half the height of the gyozas and no higher or lower. Cover and let boil/steam for 3 minutes EXACTLY.
- Open the lid and drain off excess water. Add vegetable oil and let it fry for only 1 and a half minutes. No longer, no shorter.
- Remove and serve :D.
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Reviews
-
I'm so happy with how these turned out. I added more veggies to the filling, grated carrot, minced jalapeno, chopped mushroom. Love the technique of mixing by hand. It made the filling so much easier to handle than other recipes I've tried. I agree with others there was an issue of sticking, so I think its important to gently remove them from the pan after steaming, empty the water, add oil to the pan and then put the little stickers back in to finish cooking. I had forgotten how much work these are and regretted that I had begun making them about a 1/4 of the way in to assembling them. As soon as I took my first bite, I knew it was worth all that work. Thanks for posting the recipe. It'll be my "go to" post sticker recipe. -
I just returned from a trip to Japan for my sons wedding. I made these for a party and they were better than we had in a Japanese restaurant. I made the sauces recommended, firecracker sauce and plum sauce. They were delicious, though not authentic to what we were served in Japan. Will make these again and again. -
Came out far better than I expected. They did stick a little during the steaming stage but not enough to make too much of a difference. The end result was perfect, golden, and delicious :D -
These were incredible and so simple. This was my first try at homemade Gyoza. I will never buy store made again! -
love it the secret is hot water >YESSSSS then pan frying ive been doing it wrong for years thank you.... Freinds were inpressed.
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RECIPE SUBMITTED BY
my flickr page: http://flickr.com/photos/tunasushi
Hey there!
Thanks for stopping by to look @ my profile :)
I'll be 15 on the 11th of September 2006....Ive been using Zaar for quite a while now and I've made tons of friends so far......
I started cooking when I was umm....12 and a half and Ive been in love with it ever since...My first project was the classic batch of brownies. I used a pan that was too big and I got really really flat brownies.....For the frosting I used granulated sugar and had crunchy frosting haha.....
Ive gotten much better since then!
I tend to get discouraged very easily if something I make does not come out like it was expected to....I can even get depressed over it.....
I have plans on going to Le Courdon Bleu Sydney in mid 2008 and completing the Grand Diploma there......
This is my cat Kiara. I found her in the backyard when I was 10, and I started feeding her toast and grape jelly. She's on a normal cat's diet now haha.
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This is Pluto, and sadly he went missing just before Christmas....
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The small pic is when I was 4, and the other is a recent pic :)
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Lookin a bit mad...hehe
