Gyoza two ways...steamed and pan-fried.
For steamed gyoza, this time, I made tofu and chicken filling. There is more tofu than chicken, so the filling is super fluffy. Just steam in the donabe steamer, "Mushi Nabe", for 5 minutes or so, and the healthy dumplings are ready.
Steamed Tofu & Chicken Gyoza
Ingredients:
(For the filling)
7 oz medium-tofu (moisture drained)
4 oz ground chicken
1/4C minced onion
1 knob ginger, grated
1T potato starch
1T sake
1/2 tsp chicken powder
1/2T shio-koji (or 1/4 tsp salt)
1/2T light-color soy sauce
1/4 tsp sansho pepper (or black pepper)
1/2oz glass noodle, rehydrated and coarsely chopped
1tsp sesame oil
25-30 gyoza wrappers
Procedure:
1. Mix the ingredients for the filling in a bowl until smooth by hand. Cover and chill for 30 minutes.
2. Wrap the mixture in gyoza wrappers and steam in the donabe for 5-6 minutes or until cooked through.
3. Serve with soy sauce & vinegar mixture.
Wrap, steam, and enjoy...they are so delicious.
For pan-fried style, I also made very healthy style with tons of shiso leaves and leftover ground chicken.
Pan-fried Shiso Chicken Gyoza
Ingredients
(For the filling)
5 oz cabbage, minced
1/2 tsp salt
5 oz ground chicken
30 shiso leaves, thinly-sliced
1/4C minced onion
Pan-fried Shiso Chicken Gyoza
Ingredients
(For the filling)
5 oz cabbage, minced
1/2 tsp salt
5 oz ground chicken
30 shiso leaves, thinly-sliced
1/4C minced onion
1 clove garlic, grated
1 knob ginger, grated
1.5T potato starch
1T sake
1/2T shio-koji (or 1/4 tsp salt)
1/2T sesame oil
40-50 gyoza wrappers
1.5-2T sesame oil
Procedure
1. In a bowl, toss the cabbage with 1/2 tsp salt and let it rest for 10-15 minutes. Squeeze out the moisture.
2. In a separate bowl, combine the drained cabbage and the rest of the ingredients for the filling and mix until smooth by hand. Cover and chill for 30 minutes.
3. Wrap the filling with the gyoza wrappers.
4. Heat the sesame oil in a large pan over medium+ heat. Arrange the wrapped gyoza. Pour 1/4C water. Cover and steam-fry for 5 minutes or until most water is gone. Uncover and continue to cook until the bottom part is browned and crisp.
5. Transfer to a plate so that the bottom part will show. Enjoy with soy sauce, vinegar, and some la-yu.
Unlike regular pork gyoza, this version is so light and also wonderfully aromatic with all the shiso used in this. This version has been a big hit at home.
Happy donabe life.
1/2T shio-koji (or 1/4 tsp salt)
1/2T sesame oil
40-50 gyoza wrappers
1.5-2T sesame oil
Procedure
1. In a bowl, toss the cabbage with 1/2 tsp salt and let it rest for 10-15 minutes. Squeeze out the moisture.
2. In a separate bowl, combine the drained cabbage and the rest of the ingredients for the filling and mix until smooth by hand. Cover and chill for 30 minutes.
3. Wrap the filling with the gyoza wrappers.
4. Heat the sesame oil in a large pan over medium+ heat. Arrange the wrapped gyoza. Pour 1/4C water. Cover and steam-fry for 5 minutes or until most water is gone. Uncover and continue to cook until the bottom part is browned and crisp.
5. Transfer to a plate so that the bottom part will show. Enjoy with soy sauce, vinegar, and some la-yu.
Unlike regular pork gyoza, this version is so light and also wonderfully aromatic with all the shiso used in this. This version has been a big hit at home.
Happy donabe life.
