My First Try on Pan-fried Gyoza (Japanese Potstickers)



Pan Fried Gyoza (Japanese Potstickes)



My husband and I had come across with this Gyoza (Japanese style postickers) at a local Japanese food restaurant during a food promotion. The restaurant served 2 pieces of Gyoza with each ala-carte order. My husband like the taste so much and request me to cook for him at home.

In most Chinese restaurants, dumplings were cook in boiling water and served with noodles in hot soup. However, the Japanese way of doing it has some slight difference. Meanwhile, different kinds of vegetables and meat can be used for the dumpling filling. I abstract one recipe from About.com and give it a try this evening. The results turn to be nice and less oily due to I used lean meat instead of fat meat in the ingredients.

Recipe for Pan-fried Gyoza

Ingredients:

15 gyoza wrappes (I used dumpling wrappers 水饺皮)

For filling:

25gm chopped and boiled cabbage, drained out excess water

10gm grated carrots

1 tbsp chopped red onions

1 tbsp chopped garlic

100gm ground lean pork

1 tsp sesame oil

1 tsp sugar

A pinch of salt

½ tbsp soy sauce

½ tbsp oyster sauce

1 tsp grated fresh ginger

Chinese parsley

Vegetable oil for frying (I used canola cooking oil)

Directions:

1. Combine all ingredients in a mixing bowl and mix well with spoon.
2. Place a spoonful of filling in a gyoza wrapper.
3. To wrap the gyoza, you need to put water along the edge of the wrapper by finger. Fold the wrapper to a semicircle, gather the front part of the wrapper and seal it.
4. Heat up the oil in a frying pan, place gyoza in the pan and fry on high heat until the bottom become brown.
5. Turn down the heat; add enough water to cover the gyoza. Cover the pan and steam boil the gyoza on low heat until the water is gone.
6. For the dipping sauce, just simply mix a 1 tbsp of soy sauce and 1 tbsp of rice vinegar. You may add some rayu (chili oil) if you prefer some spicy taste.
7. Serve the Gyoza with sauce while warm. Taste good.

Happy cooking.