Mr. YUM's Japanese Gyoza
Ok. I love Japanese food, and more specifically, I love gyoza. Gyoza are one of the best things I have ever made…..period.
It’s hard to screw up gyoza, unless you’re apt to burning things. I am not(usually)
This meal was paired with another post I did while cooking Dan Dan Mian at my dad’s house. I had commented that it was a mash-up of asian delicacies, and I wasn’t wrong with this dish either. 🙂
Gyoza is only as good as the filling that you put inside of them, and I tend to put a butt load of items in my gyoza. This time I tried to refrain from such endeavours, and stick to a few items that were imperative to the meal.
Where to begin…oh yeah, the guts of the gyoza.
First I heat a skillet over medium to high heat and add sesame oil. Next I add the onion, carrot, garlic, ginger and a little of the cilantro and parsley until fragrant. Once the onion is browned, herbs are fragrant, and the garlic and carrot are nicely mingling in the pan I remove them from the heat and set aside.
At this point, some people will add the pork to this mixture and sometimes add an egg for texture.
I DO NOT.
I then like to add this mixture to the uncooked pork and a few more pinches of cilantro and parsley, and mush it up like whoa until thoroughly mixed. I also sprinkle a bit of salt and pepper to taste.
I don’t really know how the term “to taste” applies to this because I am not going to taste the raw pork to see if I like it because no matter how much salt I add, I won’t enjoy raw pork.
But I digress…..
Once you have the mixture to your liking, place the wonton wrappers out 4-6 at a time and saturate lightly with drops of water from your fingers. This is just so the wrappers are easier to pinch once you have spooned the mixture into them.
That being said, spoon that dang mixture onto the wrappers and pinch all four corners together until they form small pork tent looking things. (NOTE: normal tents, not these tents that have three different rooms, and multiple hipster entry ways and windows.)
Place the pork tent dealies onto a skillet on medium heat until the bottoms are browned. Once browned, add the water, cover, reduce heat and wait until you can see the pink pork turn color to a light brown “done” pork color through the wrapper. Set onto a plate and serve after you have made your dipping sauce.
Dipping sauce. This is simple.
Mix the rice vinegar and the dark/light soy sauce mixture whilst adding a pinch of cilantro and voila….dipping sauce.
Enjoy said dumplings and all is right with the world.
FEAST!!!!
BTW. My dad also loved these as well, and my step mom loved them even though she was on a diet. booyah!!
Mr. YUM's Japanese Gyoza
Ingredients
- 1 tablespoon sesame oil
- ¼ cup chopped onion
- 1 tbs finely grated/peeled ginger root
- 1 clove garlic chopped
- ¼ cup chopped carrot
- 1 tbs chopped cilantro
- 1 tbs chopped parsley
- ½ pound ground pork
- 1 tablespoon vegetable oil
- 1 10 ounce package wonton wrappers
- ¼ - ½ cup water
Instructions
- First I heat a skillet over medium to high heat and add sesame oil.
- Next I add the onion, carrot, garlic, ginger and a little of the cilantro and parsley until fragrant.
- Once the onion is browned, herbs are fragrant, and the garlic and carrot are nicely mingling in the pan I remove them from the heat and set aside.
- I then like to add this mixture to the uncooked pork and a few more pinches of cilantro and parsley, and mush it up like whoa until thoroughly mixed. I also sprinkle a bit of salt and pepper to taste.
- Once you have the mixture to your liking, place the wonton wrappers out 4-6 at a time and saturate lightly with drops of water from your fingers. This is just so the wrappers are easier to pinch once you have spooned the mixture into them.
- That being said, spoon that dang mixture onto the wrappers and pinch all four corners together until they form small pork tent looking things.
- Place the pork tent dealies onto a skillet on medium heat until the bottoms are browned. Once browned, add the water, cover, reduce heat and wait until you can see the pink pork turn color to a light brown “done” pork color through the wrapper.
- Set onto a plate and serve after you have made your dipping sauce.
Mr. YUM's Dipping Sauce
Ingredients
- ⅛ cup light soy sauce
- ⅛ cup dark soy sauce
- 2 tablespoons rice vinegar
- 1 tbs chopped cilantro
- 1 tbs chopped parsley optional
Instructions
- Mix the rice vinegar and the dark/light soy sauce mixture whilst adding a pinch of cilantro and parsley.
This sounds soooo GOOD! I’ll have to give somthing like this if I ever get adventurous enough. In the meantime, I’m just going to be eating frozen potstickers. HUGS
I made potstickers some time ago. They are pretty time consuming, but so worth it.
I’ve never made this, but I love Chinese dumplings, so maybe I would love these too. They sure look good!
I also pinned this to the Tasty Tuesdays Pinterest board. Thanks for linking up at Creative K Kids a couple of weeks ago 🙂
Thank you Tammy!
Dumplings, potstickers and gyoza are all pretty much the same thing. Minor variances depending on recipe and which Asian nationality you prefer.
That sounds really good. Admittedly, I Have never had Japanese food other than the Americanized Japanese food at those Japanese Steak houses. Which is also delish.
I agree! But hubs is the wok daddy (LOL) in this house and those are his favorite foods. I hate cooking them. All the prep work. No thanks. So, when the mood strikes he’s allowed in the kitchen 😉
Gyoza is one of my favorite dishes, but I’ve always been super nervous to try it. I look forward to making this!
Oh I love gyoza! I always buy mine at Trader Joe’s but I’d love to try and make them.
I can’t believe I’ve never had these before but I am definitely interested in trying them. Maybe I’ll get ambitious this weekend and make some.
Oh my this looks so good. I’m on a mission to find a good lo mein recipe to make.
I’ve never heard of a gyoza, but those photos and the recipe look delcious! Will have to try them first when next visiting a Japanese restaurant, thank you x
I have never had this before but I enjoy trying new flavors and recipes. I might check this out next time I am eating Japanese.
Those look so delicious and I would never have thought of trying to make them myself. You made it look easy, though, so I will try not to burn them!
Ohmygosh! I love Gyoza! We literally buy some every weekend! This recipe will come in VERY handy!
UM. My kids and I buy these ALL the time to eat at restaurants. It would be so much nicer if I could just make them. We love Gyoza. I will try to pin this and remember it and see if the kids want to make them with me.
I love gyoza! For some reason, I like mine boiled rather than fried. Guess I’m too healthy for my own good 😛
I haven’t had this dish before but it looks delicious. I’d definitely give it a try at a Japanese restaurant but don’t know if I’d cook it myself.
I would love to give this a try. I love some Japanese food but not all. This looks like something I would like.
I’m embarrassed to admit I didn’t know what gyoza was! My husband would probably love this.
That looks so good!! I am going to make this very soon. Thank you for sharing the two recipes with us.
This is my first time hearing of it. Hubby and I have been mixing up dinners with menu nights, so maybe we’ll add this to the mix. All I would need to buy is the wonton wrappers. 🙂
Those looks very good! I love that it is a vegetarian dish as well. I may try this sometime with gluten free wontons and no oil. Thanks for sharing your recipe! 🙂 God bless!
I lived in Japan for two years, but was a vegetarian during that time. Now, I eat chicken and turkey. I would love to stuff one of these full of chicken and the other ingredients!
I am always looking for new things to make for dinner. I love this and I have never tried Gyzoa before so this is gong to be fun. It sure looked delicious.
I would love to try and make Gyoza! I’ve never tried it before. It looks so appetizing.
Thanks for the dipping sauce recipe. I’ve been looking for something more than just soy sauce.
My husband would love this. He loves Japanese food so much.