How to prepare good Gyozas?

Choose the right ingredients

Gyozas are one of the most representative dishes of Asian cuisine, especially Japanese. Its origin, although Japanese, has spread throughout Asia and the world, adapting to different variants. These small delicacies of stuffed and steamed or fried dough are perfect as an appetizer or even as a main dish.

First and foremost, make sure you use the right ingredients. Gyozas have a tasty filling, so the quality of the products you use will really make the difference.

Here are the basic ingredients for the most traditional stuffing:

• Minced pork (you can use chicken or veal if you prefer an alternative)
• Finely chopped cabbage (this is the ingredient that provides freshness and texture)
• Chopped garlic Grated fresh ginger
• Chives or green onions
• Soy sauce, sesame oil and salt to taste
• Gyoza peel (you can find it in Asian grocery stores or use wonton wafers as an alternative)

The filling is quite flexible, so you can adapt it to your tastes, adding other ingredients such as mushrooms or even tofu if you prefer a vegetarian option.

Prepare the filling

One of the keys to good gyozas is to avoid making the filling too liquid, as this will cause the dough to break easily. The first thing to do is to drain the chopped cabbage well. You can do this by placing it in a colander with salt and letting it sit for about 10-15 minutes to release excess water.

Then squeeze it well to remove the remaining moisture. In a large bowl, mix the ground beef with the cabbage, garlic, ginger, scallions and sauces. Be sure to mix everything well, and taste the mixture to adjust the flavor with more soy sauce or an extra touch of ginger if desired.

The result should be a wet mixture, but not excessively so.

Stuff the gyozas

Now that you have the filling ready, it’s time to form the gyozas. Place the dough wafers on a flat surface and place a small amount of filling in the center of each one. Don’t use too much filling, as it can be difficult to seal them properly and they may break during cooking.

With your finger dipped in water, wet the edge of the dough to make it stick easily. Then, fold the wafer in half to form a half moon, and start making folds on one of the edges to seal it properly. The key is to make the folds firmly but without overdoing it, so that the gyoza is tightly sealed but does not break when baked.

If you have never made gyozas before, don’t worry, you will practice and they will come out better and better!

Time to cook them

Gyozas can be cooked in several ways, but the most traditional is the two-stage cooking: first steamed and then fried to get a crispy exterior. Here’s how to do it:

Steaming: heat a large non-stick frying pan with a little sesame oil. Place the gyozas in the pan, making sure they do not touch each other.

• Cook for 2-3 minutes until the base is golden brown.
• Add water to steam: pour a little water into the pan, enough to cover the bottom, and cover with a lid. Let them steam for about 5-7 minutes. This will cook the filling well without making the dough too soft.
• Brown them: once the water has evaporated, remove the lid and let the gyozas fry for 2-3 minutes more until they are nice and crispy underneath. If you prefer a lighter version, you can choose to just steam them, which will make them more delicate and juicy.
• But if you like your gyozas crispy, feel free to follow the double cooking technique.

The final touch: the sauce

There is nothing like a good sauce to accompany gyozas.

The traditional dipping sauce is very easy to prepare and consists of mixing:

• Soy sauce Rice vinegar (if you don’t have it, white vinegar can be used)
• A touch of sesame oil
• A little chopped garlic or red chili if you like more intense flavors

Simply mix these ingredients to taste and serve in small bowls. Some people also add a little sugar to balance the acidity of the vinegar.

Any extra tips?

1. Experiment with the filling: you can try variations on the filling, adding ingredients such as seafood, chicken or even vegetables for a vegetarian option.
2. Homemade dough: if you dare to make your own dough, the taste will be even more authentic. Mix wheat flour, water and salt to form a soft and pliable dough.
3. Refrigeration: if you prepare a lot of gyozas, you can store them in the freezer before cooking. This way, you will have gyozas ready to fry or steam at any time.

Homemade gyozas are a great way to experiment with Asian cuisine in your own home. With simple ingredients and a little practice, you can enjoy delicious gyozas. Plus, they’re perfect for sharing at a meal with friends or family.

Dare to try this recipe and surprise your loved ones with a delicious dish!