Hello everyone, thank you for visiting my new website, Japanese Home Recipes. I got this new domain and opened this website. I hope this website will help more people to try healthy Japanese life style!
Today I will introduce a recipe of GYOZA, which is very popular menu in many Japanese restaurants these days. I sometimes feel funny about this because originally GYOZA is a Chinese food! Maybe someone had tasty GYOZA(餃子) in Japan in the past, or this distinguishment might be nonsense to English people. Japanese people love and respect Chinese food and they often choose a Chinese restaurant almost everywhere…in the UK, US, even Paris and Rome! And GYOZA is definitely one of the most popular home Chinese food among Japanese people. The biggest difference between our GYOZA is how we eat it. Japanese people eat GYOZA with rice and Chinese people don’t.
My style is to have rice and beer with GYOZA. The GYOZA I introduce today is BO-GYOZA(棒餃子) style. With this recipe, you can have a lot of vegetables and save your time because you do not have to make a patty. Now let’s start! Xx
-Dough (Gyoza skin)-
- bread flour 3 heaped tablespoon (50g)
- Soft flour 3 heaped tablespoon (50g)
- Hot water 7 tablespoons
- Pork mince (chicken mince, tofu, etc) 200 g
- Chinese cabbage (any cabbage is okay) 3-4 leaves
- Spring onion (if use leek 1/3) 2-3
- Garlic 3pc
- Ginger 1.5 tablespoons
- Soy sauce 2 tablespoons
- Sesame oil 1 tablespoon
- Sugar 1 teaspoon
- Black pepper 1 teaspoon
- SAKE 1 tablespoon
- Chicken(or vegetable) stock 50g
[How to make it]
-Dough (Gyoza skin)-
- Mix 2 kinds of flour in a bowl.
- Add 6 spoons of hot water into the bowl. Use your hand to mix well. Be careful not to make it too sticky.
- Make it a small ball and leave for 30 minutes to an hour.
- Take cherry tomato size from the ball. And make thin (<1mm) skins with a rolling pin.
- Finely chop Chinese cabbage and spring onion. Grate ginger and garlic. Remember the ratio of meat and vegetables should be 1 to 1.
- Mix the vegetables and mince in a bowl. Use your hand till the mix becomes a little sticky.
- Add soy sauce, sesame oil, sugar, black pepper, sake and stock to the bowl and mix them well.
- Wrap the meat & vegetable mix in the skin. Follow the picture.
- Pour oil into a hot pan and put some GYOZA. After 3minutes, turn over GYOZA and leave 3 more minutes.
- Turn over GYOZA once again and pour 50ml water into the pan. Put a lid on the pan.
- When all the water inside the pan has gone, remove the lid and make surface crispy.
In Japan, making GYOZA is family cooking. By making GYOZA with their parents, children get interested in foods or their diet. This is a really important education in Japan. GYOZA can be good party menu too!
Will you try a nice family cooking, or GYOZA party with your friends? I hope you all will have a lovely winter! xx