gyoza.md

Miya's famous gyoza

Miya makes gyoza on the fly, and doesn't work to exact quantities. However, this recipe is what she used the last time we made some.

Step 1

For the first step you will need:

• 3 cloves of garlic, finely diced or minced
• 2 tbsp ginger, finely diced or minced
• 1/2 tbsp salt
• 50g finely chopped Chinese chive (labelled as 韮 in Japanese and 韭菜 in Chinese)

Mix these together, really squeezing them to make sure the flavours mingle, then leave for 10 minutes.

Step 2

For the second step you will need:

• 500g pork mince
• 2 tbsp corn starch
• 1/2 tbsp soy sauce
• 1 tbsp rice wine (mirin)
• 1/2 tbsp sugar
• 1 1/2 tbsp sesame oil
• 2 tbsp oyster sauce
• 1/2 tbsp chicken stock (optional)

Mix these with the mixture from the first step to complete the gyoza filling.

Step 3

For the third step you will need:

• 1 pack of gyoza skins (or more)

You can freeze gyoza skins, so don't worry about having too many, but they must be completely defrosted before use or they'll stick together. In each skin place a dollop of the mix, and then wet around the one half of the edge of the skin with the tip of a finger and crimp. This video shows a good technique.

Step 4

Get some oil hot (about a tablespoon) and fill the base of a frying pan with gyoza, crimped side up. Once the undersides are crisp and bronze. Then fill the pan with hot water (there shouldn't be any excess oil, if there is then drain it to avoid explosions) until the water is just under half way up the gyoza. Then cover and boil dry.

Step 5

Eat! I highly recommend malt vinegar as a dip.