I always have to yell that word. I’m not sure why. Gyoza!!!
So I’ve been meaning to make these for weeks. Weekends have become recuperation time from the craziness of my classroom. Yelling at students about gum chewing and excessive talking is just…just so tiring. But alas, I finally mustered up the energy to make them today and I couldn’t be any happier.
The main reason why I wanted to make these is because I wanted to try out making my own dumpling skins. 2 things:(1) they ended up tasting great but (2) it was quite the challenge making the gyoza look pretty, as you will see below. One looked like a flattened football and the other ones just looked…sad. One also looked like it was going to explode while cooking.
But all in all, this recipe wasn’t as tedious or time consuming as I thought it would be.
This reminds me. I added miso to the filling. Miso is just so…different. It has a ridiculously distinctive taste yet when it’s added to recipes, it adds a nice background flavor that ties all the ingredients together.
Time: 2 hours
Makes about 12-15 gyoza
1.5 cups flour
.5 cup rice flour
1 teaspoon sugar
1/4 teaspoon salt
1 cup hot water
1 pound ground pork (I ground my own)
5-6 large shrimp, peeled and deveined
1/2 onion, finely diced
4 cloves garlic, pressed
1/4 teaspoon crushed ginger
3-4 stalks green onion, diced
1 cup napa cabbage, diced and tossed with kosher salt for 15 minutes then squeezed until water is gone
1 teaspoon soy sauce
2 tablespoons miso
1/2 teaspoon sesame oil
Salt and pepper
(1) For the wrappers: combine all dry ingredients in a bowl.
(2) Slowly add water while mixing. If you have a stand mixer, by all means use it with the dough hook.
(3) Combine and add water until the mixture slowly comes together.
(4) Once you have a shaggy dough, turn it out onto a floured surface and start kneading.
(5) Knead for 6-8 minutes until the dough is smooth. Add more flour as needed.
(6) Place in a bowl and cover with saran wrap. Let sit for 1 hour.
(7) For the filling: in a food processor, place your pork, shrimp, and “squeegeed” napa cabbage. Process on high.
(8) Add the mixture to a bowl and add remaining ingredients.
(9) Mix with your hand in a clockwise direction until the ingredients are well combined.
(10) Assemble your gyoza. (I failed so miserably so I suggest you Google the techniques)
(11) In a large pan, heat 1 tablespoon of vegetable oil on medium high heat.
(12) Put your gyoza in and cook for 30-45 seconds
(13) Add in about 1/2 cup of water and lower the heat to medium. Allow to cook for 7 minutes.
(14) Serve with ponzu or soy sauce mixed with rice vinegar.