With this fool-proof recipe, you can create healthy and delicious Japanese dumplings at home.
Everybody enjoys gyoza, also known as Japanese potstickers. These pan-fried dumplings can be made with a variety of fillings, making them quite adaptable.
Depending on your preferences, the filling can be made from any of the aforementioned proteins or a combination of them. The addition of vegetables like shredded napa cabbage or ordinary cabbage can boost the flavor of a dish significantly.
There are several slight differences in gyoza, which originated in China and are basically the Japanese equivalent of Chinese jiaozi.
Consider the seasonings that were employed. The filling is frequently spiked with sake or mirin. Japanese gyoza, on the other hand, appear to be slightly longer and less crescent-shaped than Chinese gold ingot-shaped gyoza.
In addition, they seem to be crispier, or at least the versions I’ve had were crispier. However, gyoza can be enjoyed by everyone. You can substitute ground chicken or beef if you can’t eat pork. Sake and mirin are both made with alcohol, so if you’re sensitive to alcohol, you can skip them.
To give these pork and shiitake gyoza a little kick, I added chili oil to the dipping sauce. Dumplings are a favorite of mine because they are so easy to prepare and are a delicious treat.
Folding can be intimidating, but don’t be afraid of it. To make this pork and shiitake gyoza dish, you must seal the gyozas tightly to ensure success. The gyoza pleats/folds don’t have to be made by beginners, so don’t worry about it. In the end, the flavor of these dumplings will triumph over their unassuming appearance. Enjoy making these sweets and having fun with the recipe!
Each serving of this recipe contains only 51 calories.
- 300 g of ground pork
- 3-4 dried shiitake mushrooms
- 1 finely chopped stalk of scallion
- 1 pack of gyoza wrapper
- 1 tablespoon of oil
- ¼ cup of water for sealing and ½ cup of water for steaming
- 11/2 cup of finely chopped cabbage
- 3 dashes of white pepper powder
- 1 tablespoon of cooking sake
- 1 teaspoon of soy sauce
- 1 teaspoon of mirin
- ½ teaspoon of salt
- ½ teaspoon of sesame oil
- 4 tablespoons of ponzu
- 1 teaspoon of chili oil
- ½ teaspoon of white sesame seeds
- The dried shiitake mushrooms can be soaked in warm water in a small bowl to soften them. Removing stems and shredding mushrooms to a fine powder is all that is required. If you’re using fresh shiitake mushrooms, simply remove the stems and cut the mushrooms into little pieces.
- Set aside a small sauce dish with the Dipping Sauce ingredients.
- Serve with rice and a side of steamed vegetables such as broccoli or cauliflower. Seasonings: Combine all of the ingredients and well combine.
- Gyoza wrappers can be made by placing one teaspoon of the filling on a gyoza wrapper and folding it in half.
- Dip your index finger into the 1/4 cup of water and begin to circle your finger around the wrapper’s outside border. Fold the wrapper in half, then pleat it (starting from one end to the other end). Make certain that the gyoza is completely sealed. Once the filling has been consumed, repeat the process.
- Pan-fry the gyoza over medium heat in a flat pan with a flat bottom. Place all the gyoza in the pan and cover with the lid after adding a spoonful of oil to the pan. The gyoza should be fried for about 5 minutes, or until the bottoms are golden and crispy.
- Immediately after adding the water, turn up the heat to high. Cook the gyoza for a further 3-4 minutes, covered, until the water has evaporated. Another minute or so of pan frying will help crisp up the bottom of the gyoza.
- Serve the gyoza with the dipping sauce right away, on a platter.