Gyoza! one of my favorite japanese/chinese food. I've tried 3 different recipes and this one's my favorite! It does have an extra step, which is making the chicken stock "jelly", but it's worth it. The chicken stock not only makes the gyoza more juicy but also add depth to the flavor. It tastes amazing and i really love it! But recently i found another recipe from one of my favorite japanese food vlogger, Papadesuyo777 and it also looks really good, (he also used chicken stock, and more, homemade gyoza wrappers!), so maybe i'll try that out too and then decide which one is the best :)
Actually i made this like, a month ago, but i was just too freakin lazy to write this post -.-" and it happens all the time in my blogging history lol
Original video recipes from Papadesuyo777 - Chicken-bones soup♪ 鶏ガラスープの取り方♪ and Ngswcook - Gyoza(Chinese meat dumpling) recipe カリカリ＆ジューシー餃子のレシピ・作り方
Ingredients:
for chicken stock:
1 chicken bones (back & neck)
2 stalks of green onion
1-2 clove of garlic
a little bit of ginger (around 1/2 cm)
2 liters (8 cups) water
for gyoza:
200 g minced pork
1/4 of cabbage
salt
1/2 bunch of asian chives (nira)
1 stalk of welsh onion (large green onion, use only the white part, i skipped this ^^)
1 clove of garlic (i used 2)
1 cm of ginger (about the same size as the garlic clove)
1 cup (250 ml) chicken stock
1 piece of ginger skin
1 tbsp dried shrimp (i skipped it)
5 g of gelatin powder (about 1 tbsp)
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp soy sauce or nagasawake sauce (check the original recipe for what this sauce is)
50 gyoza wrappers
a little bit of flour
vegetable oil for frying
for dipping sauce:
soy sauce/gyoza sauce
rayu (chili oil)
Note: if you don't like gingery food, you may want to cut down the ginger on this recipe. I'm quite used to the "gingery" gyoza coz i ate a lot of them when i was living in Japan.
1. Make the chicken stock. (if you're too lazy to do this just use powdered chicken stock, it'll work fine) Fill a pot with water &
bring it to a boil. Put the chicken bones into the boiling water &
boil for 1 minute or until the the bones change color (not red anymore).Turn off the heat, put the bones in cold water and wash off any remaining bits/blood. Cut it into pieces.
2. Wash the pot and fill it with 2 liters water, add the chicken bones pieces and bring to a boil on high heat.
When it comes to a boil, reduce the heat down to low & let it simmer for 30 minutes while skimming off the foam.
Put in the green onion, garlic & ginger, and let it simmer for 60 minutes. Add more water if it reduced down too much.
Strain the liquid & let it cool. You should get about 1 liter of stock. You can store the stock in plastic bags or glass jars and keep them in the fridge (for up to 3 days) or freeze them. (for the gyoza you'll only need 1 cup of this stock so you can store the rest and use it for later)
3. To make the chicken stock jelly: in a sauce pan put 1 cup (250 ml) of chicken stock, add in 1 tbsp of dried shrimp & a piece of ginger skin. (i didn't have dried shrimp so i skipped it). Bring it to a boil, then transfer into a bowl. Add in the gelatin powder & stir well, let it cool in the freezer until it turns into jelly.
4. Cut the cabbage into tiny little pieces, sprinkle with salt (about 1 tsp - 1 1/2 tsp), mix well & let it sit for 10 minutes (some water will comes out). Squeeze out the water from the cabbage with your hands.
5. Cut the rest of the ingredients. Mince the garlic, ginger (& dried shrimp), cut the chives into little pieces.
6. Put the minced pork, cabbage, chives, garlic, dried shrimp & ginger in a bowl, add in the seasonings (soy sauce, oyster sauce & sesame oil), mix them well with your hand.
Add the chicken stock jelly, mix it well with a spoon while cutting the jelly into tiny little pieces. (don't use your hand so the jelly don't melt into liquid) If the mixture's too "liquidy", put them in the fridge for 15-30 minutes.
You can taste-test the filling by cooking a little bit of it in the microwave, and add a bit more soy sauce or oyster sauce if necessary. (i added a bit more of oyster sauce)
You can taste-test the filling by cooking a little bit of it in the microwave, and add a bit more soy sauce or oyster sauce if necessary. (i added a bit more of oyster sauce)
7. Sprinkle some flour to a plate where you will put the gyoza. Wrap the filling with gyoza wrappers. Here i was just using pangsit (wonton) wrappers that i cut into circles with scissors because they're way cheaper. Please watch here on how to shape the gyoza.
Btw i was doing it wrong actually and i just realized it when i've done this much -.-"
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| front side |
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| back side |
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| the "right way" to wrap gyoza, form pleats only on the front side, this way you can stuff more filling |
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| the "wrong way", but that's okay :) |
8. Finally let's fry the gyoza!! Put some vegetable oil in a non-stick pan and arrange the gyoza. Cook on medium-high heat until the bottom is golden brown.
Pour some hot water and cover with a lid. Let it steam for about 5 minutes on high heat.
When the water almost all evaporated, open the lid & continue to cook on medium heat until the water's completely evaporated. Then turn the heat down to medium low and cook until the bottom is crispy and brown. Flip them over to a plate and it's done! :D
I love to dip it in soy sauce & rayu (chili oil) mixture instead of gyoza sauce, because gyoza sauce is kinda sour (it's a mixture of soy sauce & vinegar i think).
Btw at first my gyozas was really sticking to the pan , i couldn't turned them well and the wrappers broke apart so as you can see on the picture below they're quite messy -.-" I think the problems were my pan's not completely non-stick (it's quite an old pan) and i was afraid that i'll burn the bottom so i didn't cook them enough until the bottom get crispy.
After many times frying these, i got better at it and i think they're not as messy as the first one. They were more crispy and not sticking to the pan as much. So, the points are to use a really good non-stick pan for this and let it fry for a while (on medium low heat) once the water evaporated completely ;)
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| crispy and yummy! |
You can store them in the freezer! Freeze them uncovered, then once they're frozen you can put them in a plastic bag.
References:
Cooking with dog - How to Make Yaki Gyoza (Fried Dumpling Recipe) 焼き餃子 作り方レシピ
Papadesuyo - Gyoza dumplings with "Wings" ♪ 羽根付き餃子の焼き方♪
Papadesuyo777 - Chicken-bones soup♪ 鶏ガラスープの取り方♪
Ngswcook - Gyoza(Chinese meat dumpling) recipe カリカリ＆ジューシー餃子のレシピ・作り方
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