Gyoza

Our favorite dim sum

Japan

Starter
8 persons
60
Mild

Gyoza, also called the Japanese dumpling (a thin sheet of dough filled with endless options), is a very popular dish all over the world! Also so curious? Make your own Gyoza now!

Ingredients

- 7 pieces Water Chestnuts

- 1 tbsp Corn Starch

- 3 tbsp Rice Oil

- 5 ml Sesame Oil

- to taste Brown Rice Vinegar

- 15 ml Oyster Sauce

- 15 ml Ponzu Shoyu Sauce

5 Spring onion: roughly chopped

3 leaves of a Savoy cabbage

2 cm Ginger finely chopped

2 Garlic clove

2 tsp Saké

Pinch of salt

200 g minced pork or chicken minced meat

Preparation method for Gyoza

Combine the spring onion, savoy cabbage, ginger and garlic in the food processor. Let it grind and then add the water chestnuts. Do not grind these completely, the water chestnuts provide the crunch. Then add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt. Turn the food processor back on so that it blends.
Then mix the ground mixture and the minced meat or chicken minced meat in a bowl (not in the food processor).
Prepare a bowl of water. Sprinkle the corn starch on a plate. Then start folding the gyoza.
Take a gyoza skin and 1 full teaspoon of filling and place the filling in the middle of the gyoza skin. Wet your finger and moisten the edges of the gyozavel to make it easier to seal the edges. Bring the ends of the sheet together and press them well together and make a few small folds. You actually ensure that the filling is properly packaged and then place it on the plate. Continue until the filling runs out or there are no more sheets.
Then we can bake the gyzos. Heat 1 tbsp of rice oil in a frying pan and fry the gyoza on one side until golden brown. Then add a splash of water and put the lid on the pan so that the gyzas steam. Continue until you have baked all the gyzos and you can serve them.
Serve with a sauce to taste. It is often served with dark rice vinegar.