Well, I’ve recently developed a real passion for Japanese cuisine… What a discovery gyozas have been for me! These Japanese dumplings come with different fillings and can be steamed or pan-fried. The pan-fried version gives them a crispy bottom that makes them absolutely divine. Let’s get started with homemade gyozas.
RECIPE INGREDIENTS:
- 250g of minced chicken and turkey meat
- 1/2 green pepper
- 1/2 red bell pepper
- 1 spring onion or small onion
- 1/4 of a leek
- 1 clove of garlic
- 1/2 red bell pepper
- Salt
- Virgin olive oil
- Empanada wafer dough
- Water
- 100 ml of white wine
- Soy to taste
- Pepper
- 100 ml of water
- 1 teaspoon of cornstarch or fine corn flour
PREPARATION OF THE HOMEMADE GYOZA RECIPE:
First, we put the minced meat in a bowl and add salt, pepper, a little oil, and a good splash of soy sauce.
We stir it very well so that everything mixes together.
We set aside and finely chop all the vegetables into small pieces. The smaller the pieces, the better.
In a frying pan with a couple of tablespoons of virgin olive oil, we begin to sauté the onion and garlic.
After a couple of minutes, add the peppers and leek. Let it cook over medium-high heat.
Once everything is soft and cooked, add the meat and cook it in the same way until it is done.
We add the wine and let the alcohol evaporate and reduce.
Remove from heat.
ASSEMBLING HOMEMADE GYOZAS:
We take a pastry wrapper and fill it with a spoonful of the filling. This is how we’ll fill our homemade gyozas.
We wet one end of the wafer with our finger so that it sticks well.
We make about three folds in each direction of the wafer, but only on one side.
Don’t worry, if you go to YouTube, you’ll find several videos showing how to do it without any problems.
Once all the homemade gyozas are made, we place them in a pan that we have previously sprayed with a drop of oil and spread over the entire surface.
We place them around the pan and cook for a few minutes over medium-low heat so that the base browns slightly.
Once this is done, we will dissolve the cornstarch in the glass of water and add it on top of the gyozas.
We cover it with a lid and let almost all the water evaporate.
We uncover them and drizzle a little oil over them, but very little.
We’ll leave them for a couple more minutes. And they’re ready.
We can now take out our homemade gyozas and place them on the serving plate.
We serve them with soy sauce. And enjoy!
Another way to make them is by steaming. Once filled, place them in a steamer and let them cook for about 10 minutes.
I personally prefer them the way I’ve shown you, although the others are also delightful.