Pork Gyoza

Gyoza – although it originally came from China, I believe gyoza has became one of the most eaten food in Japan.  It’s became part of “Japanese food” now.  You’ll find it on menu at most Japanese restaurants in Perth as well.  In Japan you’ll find it everywhere, even in convenience stores.

Packs of frozen gyoza are available at Asian grocery shops in Perth, but they are mostly from China.  I don’t see much difference, but I personally prefer making them by myself as it’s much cheaper and more safe – you know what’s inside. 🙂

I usually use store-bought gyoza skin, but this time I made everything from scratch.  Making gyoza skin is quite easy, though I found it hard if you have a child/children around you in the kitchen nagging to go outside to play.

<Gyoza Skin>  makes around 30 ~ 35

• plain flour 150g
• baker’s flour 50g
• boiling water 150cc
• corn flour to dust when kneading/shaping

1. Place flour in a bowl, and pour boiling water.  Stir with chopsticks until it’s cool enough to tough.  Knead for 5 minutes till smooth.  Shape into a ball, and cover with plastic wrap.  Leave at room temperature for 30 minutes.
2. Roll into a thin dough.  Cut into around 8g pieces, and roll into flat round wraps using a rolling pin.  Dust with corn flour whenever you feel the dough is sticky.

<Gyoza>

• Pork Mince 2oog
• Cabbage 6 leaves
• Onion 1/2
• Minced Ginger 1 tsp
• Minced Garlic 1 tsp
• Oyster Sauce 2 tbs
• Sake (cooking wine) 2 tbs
• Soy Sauce 2 tbs
• Sesame Oil 2 tbs
• Salt & Pepper

1. Chop up cabbage leaves and onion.  Place with other ingredients in a bowl, and mix well using fingers.
2. Take 1 wrapper in the palm of your hand.  Use a spoon to take a small amount of filling and put it in the center of the wrapper.  Dip a finger in the bowl of water and draw a circle around the outer 1/4” of the wrapper so it’s wet all around.  Fold the wrapper in half like a taco.  From the left edge, start sealing the wrapper by placing a pleat about once every ¼”.  Make sure the two sides are sealed by pressing folded pleat tightly against the flat edge.  (how to wrap a gyoza)
3. Heat up a frying pan.  Pour 1 tbs of oil, and place gyoza.  Add 100ml of hot water then place a lid.  Cook over medium heat for about 5 minutes.