Crispy and Steamed Gyoza Dumplings
- 400 g minced pork with a high fat percentage.
- 1/2 very finely chopped scallion
- 1 tablespoon salt.
- 2 tbsp grated ginger
- 2 cloves garlic, grated or pressed.
- 4-5 finely chopped Nira stalks (Japanese garlic grass - can be replaced with ram's onion).
- 3 tbsp Soya.
- 4 tablespoons toasted sesame oil.
- Seasoned pepper.
- 1 tablespoon potato flour (for the stuffing)
- 1 pack of Gyoza Skins (purchased frozen in Asian supermarkets).
- 1/2 part water mixed with 1 tablespoon potato flour.
- Taste-neutral oil & Sesame oil for frying
- 1 dl water for steaming.
Can be served in one of our soy bowls
- 2 tablespoons soy.
- 1 drop Rayu (sesame oil and chilli mixture).
- 1 tsp Japanese rice vinegar.
Course of action
- Mix salt and finely chopped scallion in a bowl and leave for 20 minutes.
- Mix mince, garlic, ginger, nira, soya, sesame oil, pepper, potato flour in another bowl and mix well.
- Place the finely chopped scallion in a clean tea towel and wring as much of the water out of the mass as possible.
- Mix the cabbage well into the mince mixture with your hands.
- Take a gyoza skin in the palm of your hand and place a lump of meat the size of a small walnut in the center of the dough.
- Dip your finger in the potato flour water and moisten the edge of the gyoza dough all around.
- Fold the dough over the meat in a crescent and make 3-6 folds on the upper part, so that a curve forms on the dumpling. There should preferably be a surface at the bottom so that the dumpling can stand upright by itself.
- Heat a pan with neutral oil and fill the pan with gyoza, flat side down. Roast at high heat for approx. 1 minute until they are golden brown and crispy on the underside
- Pour water on the pan and put the lid on so that your dumplings steam completely for 4-5 minutes until the water has evaporated.
- Remove the lid, turn off the flame and spread 1 tablespoon of sesame oil on the pan and let it toast for 1 minute.
- Turn your gyoza upside down on a plate.
- Serve hot and crispy with the dip consisting of soy, rayu and rice vinegar.
We love when service helps to complete any dish and set the mood for the meal. At Seramikku, you can put together your own unique collection of Japanese ceramics, which you can use for serving your favorite dishes.
All ceramics are handpicked from Japan and come in limited quantities. Regardless of whether you prefer the ceramics to be the same - or are more into mixing different items - the selection consists of unique styles. We like the idea that you get something very special to put on your shelves at home.