Authentic homemade gyoza recipe

Name: Recette Gyoza maison authentiques
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5
Ingredients: 200 g de porc haché; 1/4 de chou chinois, finement haché; 2 oignons verts, finement hachés; 1 gousse d'ail, émincée; 1 morceau de gingembre frais (environ 2 cm), émincé; 1 cuillère à soupe de sauce soja; 1 cuillère à soupe de saké (ou de mirin ou vin blanc sec); 1 cuillère à soupe d'huile de sésame; 1 cuillère à café de sucre; Sel et poivre selon le goût; 4 cuillères à soupe de sauce soja; 2 cuillères à soupe de vinaigre de riz; 1 cuillère à café d'huile de sésame; Quelques gouttes de sauce piquante (comme la sauce chili) ou des graines de sésame pour la garniture (facultatif); 200 g de farine de blé; 100 ml d'eau tiède; Une pincée de sel; De la fécule de maïs ou de pomme de terre (pour éviter que la pâte ne colle et pour créer cette couche croustillante qu’on retrouve dans les izakaya !); Facultatif : un moule à gyoza !

Rated 3.3 stars by 72 users.
To leave a review, double-click on the star corresponding to your final rating!

Portion

Preparation time

15 minutes

Cooking time

10 minutes

Gyoza, savory little Japanese ravioli, are a popular dish, as much for their simplicity as for their delicious taste. Originally from China, gyoza have been adopted and adapted by the Japanese, becoming an essential specialty of Japanese cuisine. Traditionally stuffed with minced pork, cabbage and green onions, and seasoned with garlic and ginger, they are fried to perfection and then steamed, offering a texture that's both crispy and chewy. This recipe uses a technique that gives the thin, jagged crust characteristic of hanetsuki gyoza (gyoza with "wings") found in Japan.

Author:

iRASSHAi

Image of Recipe Authentic homemade gyoza

Ingredients

Instructions

Prepare the gyoza dough

In a large bowl, combine flour and salt. Add lukewarm water gradually, stirring until dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
Cover the dough with a damp cloth and leave to rest for at least 30 minutes.

Prepare the stuffing

In a large bowl, mix the ground pork with the cabbage, carrot, green onions,garlic and ginger.
Add soy sauce, sake, mirin (if using) andsesame oil. Mix well until everything is well incorporated. Season with pepper to taste.
Let the stuffing stand for about 15 minutes to allow the flavors to blend.

Shaping the gyoza

Place a round of gyoza dough on your hand and spoon about 1 teaspoon of filling into the center. You can also use a gyoza mould!
Lightly moisten the edges of the dough with water, then fold the round in half to form a half-moon. Seal the edges by gently pinching the dough together.
For an attractive presentation, you can fold the edges of the gyoza to form regular pleats.

Cooking gyoza

Mix 1 tablespoon cornstarch (or potato starch) with 60 ml water and 1 teaspoon flour. Stir well to avoid lumps.
Heat a frying pan over medium heat and add thevegetable oil. Arrange the gyoza in the hot pan, taking care not to stack them on top of each other.
When the bottom of the gyoza is golden brown after 2-3 minutes' cooking, pour the starch-flour-water mixture into the pan, rather than water alone. This will create a thin, crispy layer that will solidify as it cooks. This technique gives the thin, jagged crust characteristic of hanetsuki gyoza (gyoza with "wings") found in Japan.
Cover and steam until the liquid has evaporated (about 5-6 minutes).
Steam for 5-6 minutes, until the water has evaporated and the gyoza are cooked through.
Once the water has evaporated, remove the lid and leave the film to crisp for a further 1-2 minutes over medium heat. It should become lightly golden and very thin.
Place a large plate on the frying pan and turn quickly to serve the gyoza, crisp side up.

Accompanying sauce

Mix soy sauce with a little rice vinegar in a small bowl. You can add a touch ofsesame oil or chilli pepper if you like.

Recipe notes

Although gyoza are now an icon of Japanese cuisine, their origins lie in China. Originally called jiaozi, these little delicacies were brought back to Japan by Japanese soldiers during the Second World War, after their encounter with this Chinese specialty. Once in Japan, gyoza were adapted and modified to suit the unique tastes of Japanese cuisine, becoming the culinary icon we know today.

The different ways to cook gyoza

There are several ways to prepare these ravioli, each with its own unique texture and taste:

Yaki-gyoza: The most popular method in Japan, where gyoza are first lightly fried and then steamed to obtain a crispy exterior and juicy interior.

Sui-gyoza: These gyoza are boiled in hot water, giving them a softer texture and a more subtle taste.

Age-gyoza: Completely fried, these gyoza are crispier and offer a crunchier texture that will delight thrill-seekers.

Fun Fact: Giant Gyoza!

Did you know that the largest gyoza ever made measured 1.6 meters? This record was set in China in 2014 to celebrate the lunar year. Although Japan hasn't broken this record, the Japanese love of gyoza is undeniable, with festivals dedicated to the dish in towns like Utsunomiya and Hamamatsu. Gyoza are a culinary icon in Japan!

Gyoza and Prosperity

According to a popular Asian belief, eating gyoza at the start of the year brings prosperity. Their half-moon shape is reminiscent of ancient gold ingots, symbolizing wealth and good fortune. So it's an excellent reason to enjoy these little morsels all year round, and especially during the festive season!

Our latest Japanese recipes

Japanese cooking essentials

Show all

White miso with koji from Hakone ⋅ Kato Heitaro shoten ⋅ 200g

Regular price 5.50 €

Prix promotionnel 5.50 € Regular price
Price per unit 27.50 € per kg

7 opinion
Roasted black and white sesame seeds with gomashio salt ⋅ Manten ⋅ 30g

Regular price 2.50 €

Prix promotionnel 2.50 € Regular price
Price per unit 83.33 € per kg

3 opinion
Panko breadcrumbs ⋅ Hanayuki ⋅ 340g

Regular price 5.50 €

Prix promotionnel 5.50 € Regular price
Price per unit 16.18 € per kg

3 opinion
Katsuobushi dried bonito chips ⋅ Makurazaki ⋅ 40g

Regular price 9.50 €

Prix promotionnel 9.50 € Regular price
Price per unit 237.50 € per kg

7 opinion
Honmirin ⋅ Takara Shuzo ⋅ 13% ⋅ 500ml

Regular price 9.70 €

Prix promotionnel 9.70 € Regular price
Price per unit 19.40 € per l

3 opinion
White rice milky queen from Toyama ⋅ Nanohana ⋅ 1kg

Regular price 9.85 €

Prix promotionnel 9.85 € Regular price
Price per unit 9.85 € per kg

7 opinion
Tatsuno Smoked Soy Sauce ⋅ Suehiro Soy Sauce ⋅ 100ml

Regular price 8.10 €

Prix promotionnel 8.10 € Regular price
Price per unit 81.00 € per l

5 opinion
Artisanal balanced soy sauce ⋅ Asarisasuke Shoten ⋅ 500ml

Regular price 6.25 €

Prix promotionnel 6.25 € Regular price
Price per unit 12.50 € per l

8 opinion

Japanese cookery books

Show all

Livre Cuisine Japonaise Ultra-facile ⋅ Synchronique Éditions

Regular price 29.90 €

Prix promotionnel 29.90 € Regular price
Price per unit per
Book Japanese home cooking, 100 recipes ⋅ Marabout

Regular price 29.00 €

Prix promotionnel 29.00 € Regular price
Price per unit per
Livre Cuisine Japonaise Vegan Ultra-facile ⋅ Synchronique Éditions

Regular price 29.90 €

Prix promotionnel 29.90 € Regular price
Price per unit per
Book Tokyo, Les recettes ⋅ Marabout

Regular price 10.90 €

Prix promotionnel 10.90 € Regular price
Price per unit per
Book Mochi mochis, 40 Japanese sweets ⋅ Editions de la Martinière

Regular price 14.90 €

Prix promotionnel 14.90 € Regular price
Price per unit per
Book Izakaya - Japanese bistro cuisine ⋅ Hachette Pratique

Regular price 35.00 €

Prix promotionnel 35.00 € Regular price
Price per unit per
Book Japon gourmand ⋅ Mango Editions

Regular price 32.00 €

Prix promotionnel 32.00 € Regular price
Price per unit per
Book Ramen - 50 recipes for Japanese noodles with every sauce ⋅ Solar

Regular price 14.95 €

Prix promotionnel 14.95 € Regular price
Price per unit per