Recipe: Gyoza

Homemade gyoza isn't actually that difficult. The gyoza skins are made of a hot water dough that is common in Chinese cuisine for making dumplings.

Ingredients:

Filling:

1/2 c Ground Pork
1/2 c Ground Shrimp
1 1/2 tbsp Soy sauce (Kikkoman)
1 tbsp White miso
1/2 Onion, minced
1 clove Garlic, minced
2 stalks Green onion, minced
1/4 tsp Grated Ginger
2 tsp Grated Carrot
1 1/2 tsp Sugar
Cornstarch slurry (1 tsp cornstarch plus 2 tsp water)

Gyoza Wrapper / Skins:

2 c flour
3/4 c very hot water
1/4 tsp salt

Procedure:

Mix all filling ingredients and set aside in refrigerator. For gyoza skins, mix all ingredients vigorously with a fork, bring together, then knead for 5 to 10 minutes. Roll out into a long cylinder then divide evenly into 32 pieces. Roll out each piece thinly into circles (as thin as wonton wrappers). While rolling out each piece, keep the others from drying out by placing a moist towel over them. Fill each skin with filling and seal edges with water. You can crimp the edges (tuck and fold) to get the traditional gyoza look. Put in freezer before cooking. To cook, heat a non-stick pan with some oil. When hot, line the pan with the gyoza, and pan fry until bottoms are slightly browned. Fill the pan halfway to the sides of the gyoza with water, cover and allow to steam until all the water has evaporated. Add a little more oil and continue to pan fry until bottoms are golden brown and crisp. Done!