Gyoza are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China, but have become a very popular dish in Japan. Chinese gyoza or dumplings tend to have a thicker skin and the filling is mostly meat. Typically, gyoza filling consists of ground pork, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings. I have prepared a Wasabi Cheese Gyoza, which is filled with beef-less crumble, Wasabi Cheese by , bok choy,ginger,garlic, soy sauce and sesame oil.
Gyoza are prepared in different ways pan fried, boiled, deep fried. The most common type is pan fried. After you construct your gyoza, cook or freeze it right away or else the water from the ingredients will start to make the wrapper wet. You can freeze them by placing the gyoza on a baking sheet leaving some space between to keep them from sticking. Once frozen transfer the gyoza into a freezer bag and store in freezer up to a month. When you use frozen gyoza, do not defrost. Cook while they are frozen.
- 1cup beefless ground
- 1 1/2cups baby bok choyfinely chopped
- 2 Scallions
- 1/2cup shiitake mushroomsfine dice
- 1 garlic cloveminced
- 1tsp Fresh gingergrated
- 1/2cup Wasabi cheese, from Sincerely Brigitte
- 1tbsp Sake
- 1tbsp sesame oil
- 3tsp low sodium soy sauce
- 4tbsp vegetable oil
- 1package round wonton wrappers
- 2tbsp rice vinegar
- 2tbsp low sodium soy sauce
- Heat a saute pan on medium heat and add 2 tablespoons of vegetable oil. Then place the meatless crumble and saute for 2-3 minutes. Then add the bok choy and shiitake mushrooms and cook for only 3-4 minutes. At this time add the garlic, ginger,sake, sesame oil, and soy sauce and mix well to incorporate. Cook for another 6-8 minutes. Then remove from the stove and transfer to a bowl.
- Cover the bowl and let the mixed cool. Once the mixture is cooled down then add the cheese and mix well to incorporate. Now you can then start to make the gyoza.
- Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a about half a teaspoon of filling and put it in the center of the wrapper.Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.
- Fold the wrapper in half over the filling and pinch it in the center with your fingers .Using your thumb and index finger, start making pleats about once every ¼ “ on the top part of the wrapper from the center toward the right. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger. Once you make 3-4 pleats, continue with the left side of the gyoza. Start making a pleat from the center to the left. It may take some practice but after 1-2 you should be able to.
- Heat 2 tablespoons of vegetable oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).
- When the bottom of the gyoza turns golden brown, add ¼ cup of water to the pan.Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates.
- Remove the lid and then drizzle the sesame oil over the gyoza and cook uncovered until the gyoza is soft and translucent . Then remove from the heat and transfer to a plate.Serve with dipping sauce.
