Japan
Gyoza
Japan's crisp-yet-tender dumplings
Gyoza came to Japan from China (jiaozi) after the Second World War and were reinterpreted thinner and crisper. Returning soldiers brought the taste home – today they are a fixture of every izakaya.
The classic method is “yaki-gyoza”: fried crisp on the base, then steamed with a splash of water. This creates the contrast of crunchy bottom and tender wrapper.
Ingredients
- Gyoza wrappers24
- Minced pork300 g
- Napa cabbage150 g
- Garlic, gingersome of each
- Soy sauce & sesame oil1 tbsp each
- Spring onions2
- Dip: soy sauce & rice vinegarto serve
★ = available authentic in the Asia Boutique
Preparation
Salt the finely chopped cabbage, squeeze out water, mix with pork and seasonings.
Place some filling on a wrapper, moisten the edge and seal with pleats.
Fry the gyoza base-down in oil until crisp.
Add water, cover and steam for about 5 min until the water cooks off.
Plate crisp-side up, serve with the dip.
Make it original
Thin Japanese gyoza wrappers and toasted sesame oil make the difference. Available in the Asia Boutique.