For gluten free please see below
*For vegan/vegetarian just substitute the meat with Tofu and mash potatoes.
Preparation:
Bowl (for kneading)
Spatula
Scraper
Recipes (about 25 pieces):
A) 薄力粉 35g All purpose flour/plain flour
B) 強力粉 35g bread flour/strong gluten flour
C) 塩-ひとつまみ (a pinch of salt/half teaspoon)
D) 熱湯 35cc (Freshly boiled water) slowly add in 2-3 tablespoon as needed.
E) 片栗粉 ※打ち粉用 (Any starch - corn/potato and use as needed)
Notes:
All the ingredients listed above are easy to get.
Please weigh ingredients.
Begin with a pinch of salt and bread flour.
Put it into the bowl add in slowly with about 35cc of hot water.
Use the spatula to mix it evenly in the bowl. Feel the stretch of the flour combining. Once the flour is combined (refer to the first photo below) put the plain flour into the bowl. Use the spatula to mix it all first before kneading. If you see that the dough is less powdery, you can scrap the side of the bowl with the spatula or scraper (so here is no waste of flour sticking on the bowl).
Add in the hot water little by little, this is because we are living in a different country and by adding slowly help to control the dough for getting wet or watery.
Once your flour have formed into a dough, you can stop.
Please do not touch the dough. (It is sticky) I dont want you to get angry with it.
So it is important to flour your hand first and put a tablespoon of flour on your table. Use the spatula and scoop your dough. Drop it into the flour that prepared on the table.
Gently roll into the flour..
Fold it and use your palm to push.. do this few times gently at the beginning.
Slowly put in some energy.
You will soon notice your dough will not be as sticky.
Knead a little more about 3-5mins.
Once your dough is smooth and nice, it is ok.
Please put starch around the cling film before wrapping. Let it rest for few mins.. eg. 5 mins? 10 mins? doest matter.. it will not be double size.
You can leave in the fridge for 3 days! After 3 days mold will be notice.. and please dispose.
While the dough is resting, you can cut the ingredients for the filling.
Filling recipe: For 4 person (100pcs)
400gm mince pork or any meat you like - RAW (no cook meat)
Vegetables:
one whole cabbage depends if you like more you can put more.
chives (Garlic chives) 2 tablespoon of garlic 2 tablespoon of ginger
Vegan/vegetarian substitute meat
300gm tofu and 100gm mash potatoes.
Vegetables:
one whole cabbage depends if you like more you can put more.
chives (Garlic chives) 2 tablespoon of garlic 2 tablespoon of ginge
====================================
If you are making just 25 -30 pieces
100gm 3 ounce of ground meat
Vegetables:
1/4 size of cabbages
1 teaspoon of garlic
1 teaspoon of ginger
Vegan/vegetarian substitute meat
50gm of Tofu 50gm mash potatoes
Vegetables:
1/4 size of cabbages
1 teaspoon of garlic
1 teaspoon of ginger
Once everything above have been cut and prepared,
Put the vegetables in a bowl.
Now with just meat into another mixing bowl if you are using the meat version
or put just the tofu & mash potatoes into another mixing bowl if you are a vegan or vegetarian
Mix just the meat first with the sesame oil then soy sauce, oyster sauce, salt and pepper and finally one tablespoon of starch.
or
Mix just the tofu & mash potato with the sesame oil then soy sauce, salt and pepper and finally one tablespoon of starch.
20ml of sesame oil (X 4 times this is for 100 pieces portion)
20ml soys sauce (X 4 times this is for 100 pieces portion)
10ml oyster sauce (X 4 times) no oyster sauce for vegan/vegetarian 1 tablespoon of starch (X 4 times this is for 100 pieces portion) Mix everything well until you form like a Pate/paste
Slowly add in your cabbages, chives, garlic and ginger.
Folding the gyoza:
Fill up the sheet with a spoon portion.
Fold in only one side refer to below photos.
Cooking the gyoza:
Cook in a pan with lid.
Heat up the pan with little oil and lay gyoza in nice order.
Put water just below the gyoza and cover the lid.
cook for about 3-5 mins till you hear no water sizzling.
Open the lid and add oil/sesame, immediately cover back with the lid and let it cook for another 2 mins. Till you see golden brown at the bottom.
For deep frying gyoza, (age-gyoza)
Prepare a pot of oil, deep fry till golden brown.
NO WATER NEEDED
You can dip it with ketchup, mayonnaise or mustard sauce.
For boiling gyoza (sui gyoza) Prepare a pot of water.
Add in some salt and oil.
once water is bubbling boil add in gyoza.
Gyoza will float up once ready.
Put Sui gyoza into a bowl of ponzu, sesame oil and top with spring onion or parsley.
Storing Gyoza
Please do not put the wrapped gyoza directly into ziplock bag.
Please freeze it first (on a tray or plastic plate) for 15 to 20 mins when you can feel the wrappers have been hard, once it is hard you can put into ziplock bag and store for
about 6 months.
Please send me email/message if you have questions. Thank you.
Gluten Free Gyoza
20pcs
Rice flour 50gm 1/3 cup
Potatoes starch 50gm 1/3 cup
Water 70- 80ml (40C warm water)
A pinch of salt
Prepare your rice flower in a mixing bowl.
50gm of Potatoes starch add in 20g of rice flour mixing it together
Cook in a pot of 70-80ml of water with low heat
Keep stirring till it thicken and sticky, add in more water if needed about 2-4 spoon
It will look like a milk in the beginning.
Once you get the sticky consistency please put it in the rice flour and knead it till all combine. It will be warm and soft.
Once combine you start rolling it (no waiting needed as no gluten will be forming)
or if you want keep later please wrap with a cling wrap.
Rub with some starch before wrap with the cling wrap.
Please write to us if you have more questions.
Please take a look at the video that I have made.
The gyoza is usually serve facing up side down but I want to show you the fold so this is how it looks like.
Gyoza workshop
https://abnb.me/HTSAOY7NmM?user_id=801494&s=50
This is where the first photo from the left
is where the mixing of the bread flour with the hot water.
Once everything is combine put the plain flour.
Then starts mix with the spatula and bring to the table top to do the kneading.
When everything is combine you can roll into a log and wrap it with the cling wrap.
Please put starch into the log and wrap. If forget this step your log will stick to the cling wrap later. So don't forget :D
After few mins you can cut them into small pieces as photo shown below.
Press it down to flat it. Then roll it with the roller to make it evenly flat.
Please take note: the thicker the skin are, less filling will be in the gyoza.
Most people will like a thinner skin rather than a thick skin.
As it taste just nice without too chewy with the skin.
The thicker skin will be easy to handle but try not to be too thick.
Don't worry, after few time you will be expert in wrapping it!!
The cutter I m using is just a cookie cutter/ you can get in Kappabashi or any cakes equipment shop. It is 9cm.
Please write to us if you have questions.
Preparing the gyoza filling. It can be very fun with friends and family during the weekend.
The couple made a Youtube video, please view it.
Let's have fun with gyoza!!! I was very fun to see two mucho man making gyoza infront of me! And I m sure their family will have delicious gyoza soon!!!
First time making gyoza and is really fun to have your own handmade gyoza!
“It was a great experince to take part in this cooking course and get a glimpse into japanese cooking. Kei is an excelent and inspiring lteacher. To be in a private home with a japanese family gave us an unique possibility to know japanese culture. Now we will go back to Norway and make our own gyozas and also arrange courses for our friends. Stein and Hilde”
“Super moment pour notre première expérience airbnb. Kei nous a très bien reçu et mis à l'aise. Super échange. On a passé plus de 3h à cuisiner et à manger de succulents gyoza que nous referons pour sûr à Paris ^^. Merci Key, Kotaro et bébé Miya!” Melanie and Jonathan.
Thank you to everyone for letting us use the photos on our blog!!!
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