{"id":67,"date":"2021-07-02T15:18:58","date_gmt":"2021-07-02T15:18:58","guid":{"rendered":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/?p=67"},"modified":"2021-07-02T15:19:00","modified_gmt":"2021-07-02T15:19:00","slug":"my-grandmothers-gyoza-recipe","status":"publish","type":"post","link":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/2021\/07\/02\/my-grandmothers-gyoza-recipe\/","title":{"rendered":"My grandmother\u2019s gyoza recipe"},"content":{"rendered":"\n<p>Tyler shares his grandmother&#8217;s gyoza recipe using Nira from his garden. <\/p>\n\n\n\n<p>Makes about 40 pieces, Prep time: 30 minutes, Cook time: 6 minutes<\/p>\n\n\n\n<p>1\/2 lb ground pork<br>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<br>A bunch of nira, chopped into small pieces<br>1-2 leaves of cabbage, boiled and chopped just like hakusai<br>2 cloves of garlic, minced<br>2 Tbs dried shrimp (tiny), chop them up<br>2 Tbs sesame oil<br>1 Tbs shoyu<br>1 tsp sugar<br>Salt and pepper<br>1 Tbs black bean sauce IF you have it: you can substitute with hoisin sauce \u2013 optional but recommended.<br>Gyoza skin: Japanese ones are less doughy than Chinese ones.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>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\u2019s really moist. If looks dry, you can put some sake or mirin.<\/li><li>Scoop a small amount of the meat mixture in the center of a gyoza skin.<\/li><li>Lightly wet the edge of half of the skin, fold in half, and be sure to make them airtight.<\/li><li>Heat a large skillet and lightly coat with vegetable oil (or sesame oil for a stronger flavor).<\/li><li>Place the gyoza and cook until browned on one side, about 3-5 minutes over medium heat.<\/li><li>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.<\/li><li>Serve with gyoza dipping sauce or soy sauce.<\/li><\/ul>\n\n\n\n<p><strong>Gyoza Dipping Sauce<\/strong><\/p>\n\n\n\n<p>1 Tbs Soy sauce<br>\u00bd Tbs Rice vinegar<br>1 tsp Japanese powdered chili mix &#8211; Togarashi<br>1 tsp Chili oil &#8211; Rayu<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Mix everything in a bowl, try different ratios to suit your taste.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-the-culture-of-gardening wp-block-embed-the-culture-of-gardening\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"ZK7QS5ey2k\"><a href=\"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/2021\/07\/02\/tyler-growing-nira-and-family\/\">Tyler, growing Nira and family<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Tyler, growing Nira and family&#8221; &#8212; The Culture of Gardening\" src=\"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/2021\/07\/02\/tyler-growing-nira-and-family\/embed\/#?secret=LIKjQOSDHg#?secret=ZK7QS5ey2k\" data-secret=\"ZK7QS5ey2k\" width=\"560\" height=\"315\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Tyler shares his grandmother&#8217;s gyoza recipe using Nira from his garden. Makes about 40 pieces, Prep time: 30 minutes, Cook time: 6 minutes 1\/2 lb ground pork2-3 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 waterA bunch of [&hellip;]<\/p>\n","protected":false},"author":10670,"featured_media":51,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,5],"tags":[],"class_list":["post-67","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-edible-gardening","category-nira","has-thumbnail"],"jetpack_featured_media_url":"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/4504\/files\/2021\/07\/Tyler-Spofford-Nira-Plant-scaled.jpg","jetpack_sharing_enabled":true,"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/posts\/67","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/users\/10670"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/comments?post=67"}],"version-history":[{"count":3,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/posts\/67\/revisions"}],"predecessor-version":[{"id":71,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/posts\/67\/revisions\/71"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/media\/51"}],"wp:attachment":[{"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/media?parent=67"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/categories?post=67"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/cultureofgardening\/wp-json\/wp\/v2\/tags?post=67"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}