Cooking in Corona days with Karni Tomer- Food Explorer Japanese Gyoza - Wok 'n' Stroll

Cooking in Corona days with Karni Tomer- Food Explorer Japanese Gyoza

I have to mention that my “Gyoza standards” are very high. It’s hard to make me happy with thick and greasy Gyozas.

Fortunately, I have been living in Singapore for 10 years now and know many authentic Japanese restaurants quite well. As of today, I can recommend one “Tokyo style” Ramen Place  in Singapore that really serves a fantastic Gyoza   for me . check this place !

I have already visited Tokyo twice. During my visits, I have visited a famous Gyoza restaurant which specializes only in steamed or fried Gyoza (accompanied by a sprout salad rich in minced meat sauce). Only after visiting this restaurant, I had realized how a perfect Gyoza really looks like.

on your visit to Tokyo go to this Gyoza hub !

Luckily, even though I can find good Gyoza in Singapore, I discovered a great recipe for a dough that,quite easily produces excellent Gyozas. In these days of Corona and Isolation, working with this dough and making Gyozas is a family bonding therapeutic activity.

Ingredients and preperation of the dough:

2 cups of white flour  (You can alternatively mix cake flour and bread flour,but I used simple flour and it came out excellent)

Half a teaspoon of salt

Half a cup of boiling water (120-150 ml)

mix the salt and flour, start pouring the water and start stirring with a wooden spoon until you can comfortably knead the dough with your hand.

Knead for 5 minutes and cover with plastic wrapping paper for about 15 to 20 minutes. The dough will then be perfect and easy to work with

The dough should be very thin and, when kneading, a little flour can be added to the surface and your roller so that the dough can be flattened out until it is so thin that it looks transparent

I use a  pasta machine to roll the dough, and use a cup/cutter to create circles  from the dough.

Alternatively, the dough can be rolled into the shape of elongated sausage. Then  cut into small balls, rolled out thinly and cut into circles with a cutter.

Let’s move on to the stuffing:

Ingredients and preparation of the meat stuffing:

The Japanese like to use minced pork which is very fatty and succulent. You can also use ground chicken breast which is, too, an excellent choice.

500 grams of pork or minced chicken

A spoonful of finely grated ginger

A spoonful of finely grated garlic

Two chopped green onions / scallions (only white  but green parts can be used)

2 teaspoons of soy sauce

A teaspoon of sesame oil

Salt and pepper (white or black)

After adding the ingredients, knead the mixture well

As an additional topping, you can use also finely chopped cabbage or some chooped chives.

 

Vegetarian stuffing:

Firm tofu shreded in a grater

A spoonful of finely grated ginger

A spoonful of finely grated garlic

Two chopped green onions / scallions (only white or green parts can be used)

2 teaspoons of soy sauce

A teaspoon of sesame oil

Salt and pepper (white or black)

After adding the ingredients, knead the mixture well

As an additional topping: Fry (with a teaspoon of oil) finely chopped cabbage, shredded carrots, chopped shiitake/portobello mushrooms

Fill the Gyoza with the prepared stuffings and fold. The folding procedure requires some practice but is possible with the guidance provdied by the link below:

https://www.youtube.com/watch?v=IOqgGieImME

Paste the edges with “glue” (made from a spoon of cornflour mixed with water)

Heat a large pan with two tablespoons of oil

Place the Gyoza on the pan and fry until the bottom side begins to turn golden

Slightly lower the flame, then  add half a cup of boiling water until 3/4 of the Gyoza is covered with water. Cover the pan with a lid and let the Gyoza simmer and steam in the pan.

When the water fully evaporates, remove the lid and fry for a few more seconds.

Serve hot with a small bowl consisting soy sauce, vinegar and a bit of ginger cut into thin strips.

I hope you enjoy this delicious recipe,

Karni Tomer Food Explorer

 

 

 

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