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How To Make Delicious And Crispy Japanese Chive Gyoza Dumplings

Kumigar's picture
Learn how to make delicious and crispy Japanese chive Gyoza dumplings!
Ingredients
  Dumpling wraps 30 Medium
For the vegetables
  Cabbage 1 Cup (16 tbs), chopped finely
  Chives 1⁄2 Cup (8 tbs), chopped finely
  Enoki mushrooms/Shiitake mushrooms 1⁄4 Cup (4 tbs), chopped finely
  Salt 1 Pinch
For the meat
  Ground pork 100 Gram
  Ground beef 100 Gram
For seasoning the meat
  Soy sauce 1 Tablespoon
  Sake 1⁄2 Tablespoon
  Sesame oil 1⁄2 Tablespoon
  Powdered chicken stock 1⁄2 Tablespoon
Other spices for the filling
  Onion 1⁄4 Medium, chopped, sauteed and cooled
  Garlic clove 1 Medium, chopped finely
  Ginger 1 Inch, chopped finely (Same amount used as garlic)
For cooking the dumplings
  Sesame oil 1 Tablespoon
  Flour 1⁄4 Cup (4 tbs) (As needed for dusting the bottom of the dumplings)
  Water 1⁄4 Cup (4 tbs) (Just enough to cover the meat part of the dumplings)
Directions

GETTING READY
1. Into a large mixing bowl, add all the finely chopped vegetables with a pinch of salt. Mix well.
2. Let is stand for about 10 minutes. Then, squeeze out all the moisture out of them.
3. In another bowl,mix ground pork and beef with a pinch of salt. Season with soy sauce, sake, sesame oil and powdered chicken stock.

MAKING
4. In a heated pan, saute onions and set aside to cool.
5. In a large bowl, mix the vegetables, meat and spices (along with the sauteed and cooled onions) together to make the filling for the dumplings.
6. Cover and refrigerate for 30 - 60 minutes.
7. After about an hour, take the dumpling filling out of the refrigerator. Take each dumpling wrap, wet the edges with water.
8. Spoon a small portion of the filling in the center of the wrap and seal the edges to form an accordion shape as shown in the video.
9. Once all the dumplings are shaped in the same way, heat a pan with sesame oil.
10. Touch the bottom of each dumpling in flour and place them with the flour side down on the hot oil, fry until the bottom turns golden brown.
11. Pour water just enough to cover the meat part of the dumplings. Cover and cook over medium heat for about 10 - 15 minutes.
12. When you see the water bubbling around the dumplings, reduce the heat.
13. Cook until all the bubbly liquid disappears.

SERVING
14. Serve with a soy sauce and rice vinegar dip.

TIPS
You may substitute the pork and beef with chicken, if desired.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
DiabeticLiving
Cuisine: 
Japanese
Course: 
Appetizer
Taste: 
Savory
Method: 
Fried
Dish: 
Dumpling
Ingredient: 
Meat
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
15

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