I have been totally neglecting my site which I apologize for. I was all set to post my nikujaga recipe last weekend but apple decided to sabotage me. I was transferring my pictures and it asked me if I wanted to update my phone, I figured sure why not...big mistake I spent 2 hours starting around midnight trying to get my phone to function, because itunes decided to have an error while updating. I wasn't able to turn on my phone or run anything, it just kept showing I needed to install itunes onto my phone which at that point my computer and itunes refused to recognize my phone. Two hours later I finished fixing my phone.....then went to bed since I lost most of my pictures especially my step by step for the nikujaga it managed to only save a few though so I was lucky at least a little bit.
Today I'm going to show you how to make Gyoza. I'm also going to show you how to freeze them so you can have a quick dinner. I love freezing these because it's so convenient, plus tastes better than the store bought frozen gyoza.
You'll need:
1/2 pounds ground meat
1 cup thinly diced cabbage
2-4 green onions thinly chopped
1 TSP sesame oil
2 TBS shoyu
2 TBS mirin
2 TBS sake
1 TSP garlic paste (optional)
1 TSP ginger paste (optional)
1 TSP salt
1/8 TSP pepper
1 package of large gyoza skins/wrappers or 2 packages of smaller sized wrappers
pam
When it comes the the ground meat there's plenty of ratios you can use of different meat types.
My personal favorites are all beef or a half and half mixture of beef and pork. I've also done all pork as well.
I'm also going to try in the future ground chicken or turkey or where I put it as half and half like half pork half turkey, but that's for another day when I feel like experimenting.
In a bowl put the green onion, cabbage, garlic, ginger, salt, pepper along with the ground meat.
Mix the ingredients until they start to combine. Then add the rest of the ingredients and mix some more.
Now cover the bowl with plastic wrap and let it sit in the fridge for about half an hour, you can let this sit overnight as well.
While I was waiting for this to marinate I started making dinner I was hankering for some tacos...and it used up the other 1/2 pound of the ground beef I used.
After the half hour is up get out your wrappers and a small bowl with some water.
Now I am about to show you my FAVORITE little kitchen gadget so far....I say this as my kitchen-aid mixer looks at me like I've betrayed him...
This is a gyoza mold, you can get it from Amazon for about $5.
I used to fold my gyoza by hand and it took FOREVER with this little guy about 20 minutes, saves so much time.
Below is my little gyoza making station. Not pictured is a sheet pan I liberally sprayed with some pam.
Take your first Gyoza skin and place it on the folder. Take a butter knife or small teaspoon and add some filling to the middle. Wet one half of the gyoza wrapper with some water and fold.
Place it on the sheet pan and repeat until you've run out of wrappers. I tend to have a little bit of extra filling left with this recipe. I ended up this time with about 1/4 cup of mixture which I'll used later this week. I'll cook it up and put it on top of some rice.
Now once you're done put these little guys in the freezer. No need to put plastic wrap on top.
I tend to let them stay in for 2-3 hours, I've even left them in over night. Once fully frozen I divide them up into ziploc bags in easy 1 serving portions I tend to portion them at 5-6 gyoza per bag.
To cook the gyoza after they're frozen take a pan and a lid. My favorite pan to use is my cast iron skillet.
Add about 2-3 TBS of vegetable oil and heat it up. line up your gyoza like in the picture below.
One trick I learned is that after you place the gyoza on the pan to move them around a tiny bit so the bottoms get nicely coated with the oil.
Over medium high heat allow the bottoms of the gyoza to start to get a lil crispy.
Once this the bottoms start to look like they're beginning to brown, lightly place the lid on top, make a small opening on one of the side and slowly add a little water about 1/4 cup. The contents of the pan will start popping and sizzling which is why you keep the lid on as much as you can as you add the water.
While on medium high heat, (closest you can get to high heat) with the lid still loosely on cook the gyoza for about 5-7 minutes. It really varies on the type of pan you're using so keep an eye on it.
The lid is on to hold in the steam. So you are lighly frying the bottoms of the gyoza but the top portion of it and the filling are steam cooked.
Once this is done flip it onto a plate. And you just made yourself some epic gyoza worthy of a total food porn shot, worthy enough to be in a JDrama or Anime go you!
I packed these little guys for my lunch along with some cauliflower tatter tots I made.
Lunch at work tomorrow is going to be a feast ^_^
For dipping sauce I tend to do soy sauce with a touch of sesame oil and a drip of rice wine vinegar.
Example 2 TBS shoyu, 1/8 tsp sesame oil 1/4 tsp rice wine vinegar.
I always end up adjusting it to my tastes. Once I even added Korean red pepper flakes...burning mouth was so worth it.
I hope you give this recipe a try and if you have any requests just leave a comment and I'll try my best ^__^
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