Gyoza dumplings Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Gyoza dumplings Also known as Jiǎozi. 

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Jiǎozi

Gyoza, also known as dumplings, is a popular Japanese dish consisting of small cakes filled with meat and vegetables, steamed or fried.

The gyoza mass is made with wheat flour, water and salt, resulting in a soft and light texture. The filling is usually made up of milled pork, cabbage, garlic and onions, but can also include shrimp, chicken or vegetables for vegetarian options.

Once the pasta is filled, the gyoza can be cooked in two different ways: in steam or in the stove. In the steam cooking method, the biscuits are placed in a bamboo basket and cooked on low fire for a few minutes. Already in the frying method, the gyoza are first sealed in a stove with hot oil and then cooked on low fire until they become crocant.

In addition to being delicious, gyoza are also popular for being a shared dish. It is common for Japanese to eat gyoza in groups, sharing a large portion of cakes among friends and family. This makes the dish perfect for social occasions, such as parties or meetings.

Gyoza can also be accompanied by tasty sauces such as shoyu (soy sauce), ponzu (citrus sauce) or rice vinegar. Some restaurants also offer different variations of the dish, such as fried gyoza with cheese or filled with exotic ingredients such as truffles.

In short, gyoza is a delicious and versatile Japanese dish, which can be on different occasions and with different accompanying. If you have not yet tried this delight, it is worth giving a chance and delighting with the unique taste and texture of gyoza dumplings.


Gyoza dumplings

Origin and history of Bolinhos de gyoza

Gyoza is a dish originally from China, but it has become very popular in Japan. It consists of small cakes filled with meat, vegetables and spices, which are cooked in steam and then slightly fried. It is believed that the history of gyoza began during the Han dynasty in China, when a doctor named Zhang Zhongjing created a soup with herbs to help cure people who suffered from the intense cold of winter. Over time, the recipe has been transforming and spreading around the world, coming to Japan around the 17th century. In Japan, gyoza has gained some variations, such as the use of cabbage in the filling, and has become a very popular dish in restaurants and street fairs. Today, gyoza is appreciated in various parts of the world and is considered a symbol of

About the recipe

  • Name of the plate: Gyoza dumplings
  • Name of the dish in English: Gyoza dumplings
  • Name of the plate in Japanese: 餃子
  • Name of the Romanian dish: Jiǎozi

Information about preparation

  • Time to prepare: 20 minutes
  • Time of Cooking: 20 minutes
  • Difficulty: MEDIUM
  • It suits: 4 people
  • Occasions: Main meal side dishes, fall, spring, summer, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Gyoza dumplingsIt makes sense to improvise

  • 30 of Gyoza
  • Picked pork 150g
  • Cabbage of 200g
  • 2 garlic cloves
  • 1 spring onion
  • 2 cm of ginger (optional)
  • 1 teaspoon of garlic oil
  • 1 teaspoon of soy sauce
  • Sauce:
    • 2 tablespoons of soy sauce
    • 2 tablespoons of rice vinegar
    • 1 teaspoon of la-yu pepper oil

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Gyoza dumplings. Follow the instructions below in the preparation mode or step by step.

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Preparation:

Prepare the leaves of cabbage:

  • Start by cooking a few cabbage leaves in the water until they become soft.
  • Pick also the 2 garlic teeth, onion and 2 cm ginger.

Prepare the filling of the cakes:

  • In a bowl, mix the sliced vegetables, 150g chopped pork, 1 teaspoon of salmon oil and 1 teaspoon of soy sauce.
  • Try to keep an equal proportion of meat and vegetables.
  • Let the mixture rest for a while so that the flavors mix together.

Take the cake of Gyoza:

  • With a gyoza skin on the palm of your hand, place a small amount of the mixture in the center and moisturize the edges with water.
  • Fold the skin in the middle and squeeze the top to seal.
  • Then bend the edges of the skin to create a range effect.

Cook the Gyoza Cake:

  • Heat a little oil in a pot and place the cakes with the side sealed down.
  • Cook on high fire until the bottom becomes crisp and golden.

Added vapour:

  • To finish the cooking of the cakes, add a little water to the pot and cap.
  • Cook at medium to high heat until the water evaporates.

Let the Gyoza be crocant:

  • When the water evaporates, let the Gyoza cook a little further at the bottom of the pot so that it becomes crisp and delicious.

Serve and enjoy:

  • Put the cookies on a plate with the crouchy side up and serve with a sauce made with 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar and 1 tablespoon of la-yu pepper oil.
  • If you prefer, you can also use a ready sauce for Gyoza.

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