Hello there! Today we have quite an unusual post to share, a recipe!
We tend to eat too much outside home, I’m not talking about restaurant dates, but everyday grab-something type. Because we both have a continuous working day schedule which usually ends late we are too tempted to just grab something to eat afterwards instead of cooking at home. I’m sure some of you may also relate to this, although maybe not with our very crazy eating hours (even for Spanish standards, ha!). However, with the winter we try to eat more at home which is not only healthier but also cuts expenses and as a super bonus, it just feels the best to be at home with the cold weather.
With this in mind we seized the weekend to cook homemade gyozas so we could freeze them and cook something in just a few minutes when we come late and exhausted from work. They are super yummy and quite easy, would you like to try them yourself?
To make 24 gyozas you will need…
Ingredients for the wrappers:
- 200 gr flour, 100gr slightly boiled water, 1/2 tsp salt
- 250 gr ground pork – you could also skip this for yaki-gyoza, 1 cup cabbage, 1/4 cup shredded carrot, 1/4 cup chopped onion, 2 and 1/2 garlic cloves, 1 tsp grated ginger, 1/2 tsp sesame oil, 1/2 tsp salt
- 2 tbsp soy sauce, 2 tbsp mirin sauce, 1 garlic cloves, 1/2 tsp grated ginger, 1/2 tsp sesame oil
Ingredients for the filling:
Ingredients for the sauce:
We split tasks between Dani and myself, I was in charge of the filling and the complete cooking process while Dani focused on making the wrappers, he is the dough chef of our duo. I started mixing in a bowl all the filling ingredients while Dani sifted out the flour directly inside the Kitchen aid bowl. He later on added salt to the slightly boiled water and poured it into the flour.
We used the Kitchen aid to mix the dough well. We then split the dough in half and made two rolls, cut them in 12 slices each. We have 24 slices in total that will be used to make 24 wrappers with the help of a rolling pin. A useful tip to make a more perfect wrapper is to use a circle mold like the one in the picture.
Then it starts the crafty part, you should dip one finger in water, then “glue” together both sides while following this wavy typical gyoza pattern. If you would like to go faster you could also close them using a fork, but they will look more like a pastry or Argentinean empanada.
Let’s move now to the kitchen to cook them, shall we? Steam all the gyozas until the wrapper is looking translucent. I always add a little oil to my steamer so they don’t stick, you could also use a cooking spray. As mediterranean folks we have to use pure olive oil from a classic oilcan (it’s the same type my grandma had at home, so I am very fond with it!). Finally, just slightly fry them on a pan and you have them!
Don’t forget to mix the sauce ingredients! Gyozas aren’t gyozas without a good dipping sauce. You can also add green onions to make the sauce look cuter, but we were out of them.
Do you have your own gyoza recipe? Please don’t hesitate to share! Which one is your favorite Japanese food? We love everything Japanese, food on the top I guess!