Tyler shares his grandmother’s gyoza recipe using Nira from his garden.
Makes about 40 pieces, Prep time: 30 minutes, Cook time: 6 minutes
1/2 lb ground pork
2-3 leaves of hakusai, boiled for a couple of minutes just to make them soft enough; chop them into small pieces and squeeze most of the water
A bunch of nira, chopped into small pieces
1-2 leaves of cabbage, boiled and chopped just like hakusai
2 cloves of garlic, minced
2 Tbs dried shrimp (tiny), chop them up
2 Tbs sesame oil
1 Tbs shoyu
1 tsp sugar
Salt and pepper
1 Tbs black bean sauce IF you have it: you can substitute with hoisin sauce – optional but recommended.
Gyoza skin: Japanese ones are less doughy than Chinese ones.
- Mix everything (except the gyoza skins) in a bowl and knead for a few minutes- this is a very sticky mix- by hand is best. Make sure it’s really moist. If looks dry, you can put some sake or mirin.
- Scoop a small amount of the meat mixture in the center of a gyoza skin.
- Lightly wet the edge of half of the skin, fold in half, and be sure to make them airtight.
- Heat a large skillet and lightly coat with vegetable oil (or sesame oil for a stronger flavor).
- Place the gyoza and cook until browned on one side, about 3-5 minutes over medium heat.
- Drizzle a little sesame oil over the gyoza and then add a few tablespoons of water. Cover and steam them for another 3 minutes or once the water has evaporated.
- Serve with gyoza dipping sauce or soy sauce.
Gyoza Dipping Sauce
1 Tbs Soy sauce
½ Tbs Rice vinegar
1 tsp Japanese powdered chili mix – Togarashi
1 tsp Chili oil – Rayu
- Mix everything in a bowl, try different ratios to suit your taste.