Gyoza Pig Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Gyoza Pig Also known as Butaniku Gyōza.

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

All about Butaniku Gyōza

The gyoza is a typical dish of Japanese cuisine consisting of dumplings filled with pork and vegetables. These biscuits are a very popular delicacies in Japan and also in other countries, such as China and South Korea.

Gyoza is made with a thin and delicate mass, usually based on wheat flour, water and salt. The filling consists of milled pork, onion, cabbage and other spices such as garlic, ginger and soy sauce. The process of preparing gyoza is thorough and requires skill for them to be perfectly molded and closed.

These dumplings can be cooked in steam, fried or grilled, resulting in different textures and flavors.The most common method of preparation is to fry them in a steak with hot oil, leaving the crisp mass outside and the juicy filling inside.

One of the most striking features of gyoza is its diving sauce, made with a combination of rice vinegar, soy sauce and salmon oil. This sauce is the perfect accompaniment to the cakes, bringing a contrast of flavors and enhancing the taste of the filling.

Gyoza can be served as an entrance to a Japanese dinner or even as a main dish accompanied by rice and salad.In addition, they are a great option to petish with friends while drinking a ice beer at an izakaya, a kind of Japanese bar.

In addition to the traditional version with pork, there are also variations of gyoza with other types of filling, such as chicken, shrimp, vegetables and mushrooms. These biscuits are so popular that even large Japanese fast food chains have their own versions of gyoza on the menu.

In short, gyoza is a versatile and delicious dish of Japanese cuisine, which has conquered the taste of people around the world. If you haven’t tried this delight yet, don’t waste any more time and experience this explosion of flavors at your next meal.

Origin and history of Bolinhos de porco gyoza

The pork gyoza is a typical dish of Japanese cuisine, which consists of a cake made from wheat flour and filled with pork, onion, cabbage and spices. The dish was created in China, but became popular in Japan during World War II, when many Chinese fled to the country. It is believed that the Japanese version of the gyoza was created by a Chinese chef who worked in a Japanese restaurant. Since then, the gyoza has become a very popular dish in Japan and other countries of the world, served as an aperitif or accompaniment on various occasions.

About the recipe

• Name of the plate: Gyoza Pig
• Name of the dish in English: Pork gyoza dumplings
• Name of the plate in Japanese: 豚肉餃子
• Name of the Romanian dish: Butaniku Gyōza

Information about preparation

• Time to prepare: 30 minutes
• Time of Cooking: 10 minutes
• Difficulty: COMPLEX
• It suits: 4 people
• Occasions: Main meal side dishes, fall, spring, summer, winter

Ingredients – Ingredients

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

• 48 skins of gyoza cake
• 375g of pig belly
• 250g of Chinese cabbage
• 3 lights of spring
• 3 teeth of garlic
• 15g of ginger
• 2 cups of salt
• 1 1⁄2 tablespoon of spice for gyoza
• 1 1⁄2 tablespoon of roasted salmon oil (for filling)
• 1 1⁄2 tablespoon of dark soy sauce (for filling)
• Punch of black pepper (for filling)
• 1 tablespoon of vegetable oil (for the stove)
• 1 tablespoon of roasted salmon oil (for the stove)
• Gyoza Dipping sauce:
• 40 ml of dark soy sauce
• 40 ml of rice vinegar
• 40 ml of Mirin
• Pepper oil la-yu, according to taste

Watch a video of the recipe:

Recipes - How to Prepare

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

Gyoza recipe for pork

Step 1: Cut the vegetables.To prepare the filling, grind well the Chinese cabbage (250g) and 3 spring onions.

Step 2: Stir the cabbage. Put the cabbage in a bowl and add 2 teaspoons of salt. Mix well to remove the excess water and let it rest for 10 minutes.

Step 3: Melt the garlic and ginger.In the meantime, grind finely 3 garlic teeth and 15g of ginger.

Step 4: Press the cabbage to remove as much liquid as possible.

Step 5: Prepare the filling. In a bowl, mix the roasted pork meat (375g) with your hands until it gets a soft texture. Add garlic, ginger, 1 1⁄2 tablespoon of roasted salmon oil, 1 1⁄2 tablespoon of dark soy sauce, a spoon of pepper kingdom, Chinese cabbage and roasted spring onions. Mix well and let it rest in the refrigerator for 5 minutes.

The Step 6: Prepare the sauce. In a bowl, mix 40 ml of dark soy sauce, 40 ml of mirin and 40 ml of rice vinegar. Add La-Yu pepper oil, if you want a spicy taste.

Step 7 : Assemble the biscuits. Place 1 teaspoon of filling in the center of a gyoza skin. Wet the edges with water and fold in the middle, pressing the edges to make 7-8 snags. This will seal the biscuits and give a decorative appearance. Place the biscuits on a surface covered with paper or on a plate and cover with a cloth to prevent them from drying.

Stage 8 : Cook the biscuits. Heat a large pan on medium-high fire with a little enough oil to cover the bottom. Place 16 or 24 biscuits in the pan, depending on the size of the pan, and cook until the bottom is golden (2-3 minutes). Then add 80-100 ml of water to the pan and cover with a cap. Reduce the fire to the middle and cook for 4-5 minutes. Repeat until all the biscuits are cooked.

Step of 9: Serve and enjoy.When the water evaporates, the bottom of the cakes should be crisp and the inside warm.Serve with the crisp side up to maintain the texture.Serve hot with the previously prepared sauce.

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