"Gyoza"

Gyoza originates from China.
One usually eat gyoza in various kinds of
soup in China.
This time, I'd like to introduce simple Japanese
meat gyoza, which is very popular in Japan as
well.

Editor: mariko

Japanese

Ingredients for 20-30 pieces

1/4 cabbage, 200g minced pork 1 tea spoon ginger liquid 1/2 negi(leek) or nira 1 (or 1.5) pack of gyoza sheet salt and white pepper as needed 1 tbsp salad oil [Dipping sauce] soy sauce, vinegar and chili oil	Gyoza sheets	Nira

RECIPE

Making filling

1. Chop boiled cabbage and negi (or nira) and drain.
2. Sprinkle salt and white pepper on minced pork in a bowl
3. Put ginger liquid, chopped cabbage and negi in the bowl.
4. Mix them well.

Making gyoza pieces

1. Scope the filling with a tea spoon and put it on the center
of a gyoza sheet.
2. Wet the edge of sheet with water and close the gyoza.
While closing it, fold the edge so as to make pleats.
3. Spread 1 tbsp salad oil on a frying pan and heat.
4. Place gyoza on the frying pan.
5. Pour 1/4 cup of water in and cover the pan with the lid to steam for 4 min. at a medium heat.
6. Take the lid off and cook until the gyoza become brown.

7. Dipping Sauce: Mix soy sauce and vinegar. If you like, add chili oil.
8. Eat gyoza pieces after dipping in the sauce.

Let's try to make gyoza sheets by hand!

1. Mix 300g weak flour and the same amounts of strong flour in a bowl.
2. Sift the lumps from the flour.
3. Add a pinch of salt, 1 tabs sesame oil and 150cc water to the flour.
4. Mix them well by hand until it become soft like an ear lobe.
5. Make it round, wrap with plastic film, and let it stand for about 1 hour in a refrigerator.
6. Make a ball with a diameter of 3 centimeters and make thinner in a circle by using a cooking stick.

To cook crispy gyoza, thinner sheet is better.

§ Instead of negi (leek), chopped nira is available as well. In winter, hakusai in-vegetable season is good for gyoza.

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