Do I call these Gyoza’s or Potstickers or Peking Ravioli?
That last one is a joke.
Are Potstickers and Gyoza’s the same thing? Are they different? I’ve always thought they were the exact same thing and it was just American’s calling them potstickers for the laugh.
I did my research and here’s what I’ve found, be ready to have all
your my questions answered.
Legend has it that a Chinese chef tried to boil Jiaozi (a type of Chinese dumpling) in a Wok, got pre occupied and all the water evaporated leaving a crispy bottom. Out of time to make more, he served them to his guest and they loved them. They decided to call them potstickers with translates in Chinese to “stuck to the Wok”
What a wonderful ending, but how did Gyoza’s come about? (you may not care but I’m going to tell you anyway).
Back in WW II when Japan decides to invade Manchuria, Northern China the Japanese troops feasted on ‘potstickers’ and feel in love (can you blame them?)
Upon returning home to their families, they couldn’t stop thinking about those juicy, crispy bites of heaven and sought to recreate them and thus the Gyoza was born.
Fun fact of the day Gyoza is the Japanese pronunciation of Jiaozi.
So is there a difference?
Gyoza wrappers are meant to be thinner, smaller in size and a stronger garlic flavour.
Am I any closer to what I technically should be calling these dumplings? No.
Does it really matter what I call them? I just know you should be making some because they are DELICIOUS!
You may feel overwhelmed about making the perfect pleats; never fear down below you will find step by step instructions 🙂
To shape the Gyoza’s add in a teaspoon of filling, wet the edges with a little water and fold the bottom up so you have a crescent moon shape.
Using your thumb and index finger, starting from the edge begin making a pleat by folding the dough over the top and pressing the pleat tightly together using the back part of your thumb and index finger.
Make a pleat about every 1/4 inch.
When you have a compleated gyoza press the backdown and make sure everything is sealed.
Please tell me you seen what I did there.
- 30 dumpling wrappers
- dipping sauce
- Sesame oil
- 1/2 tsp salt
- 1 cup nappa cabbage*
- 500 grams pork mince
- 3 spring onions
- 1 tsp ginger
- 1 tsp soy sauce
- 2 cloves garlic
- 1 tsp sesame oil
- 1 tsp white pepper
- 1 tsp sugar
- 2 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 1/4 tsp mirin
- 1/2 tsp dashi*
- juice of half a lemon
- juice of half a lime
- 2 tsp minced ginger
Mince up the cabbage and toss into a large bowl with ½ teaspoon of salt. Let this sit for ten minutes.
Meanwhile begin to mince the ginger, garlic and spring onions. Place those into a bowl along with the pork, sesame oil, pepper, sugar and soy sauce.
Once the cabbage has sat for ten minutes, using your hands or a cheese cloth squeeze all the liquid out of the cabbage. This prevents the Gyoza from becoming soggy, place the cabbage into a large metal mixing bowl with all the filling other ingredients.
Using either your hands or chopsticks, moving clockwise begin to mix and incorporate everything together until a paste like texture begins to form.
Once the mixture has sat, grab a small bowl of water and place your wrappers on a dry surface. Place a heaped teaspoon of meat mixture into the centre of the wrapper. With your finger tip lightly wet the top half edges of the wrapper.
Fold over and pinch the middle together. Using your thumb and index finger, starting from the one edge begin making a pleat by folding the dough over the top and pressing the pleat tightly together using the back part of your thumb and index finger. Make the pleats about ¼ inch apart.
Heat oil in a large non stick pan that has a lid, over medium heat. Once the pan is hot add in the Gyoza's pleat side up, as many as can fit without touching one another.
Cook Gyoza's for 3 minutes or until browned. Carefully pour in ¼ cup of water, once the hissing has stopped place on the lid and lower the heat so the liquid is just simmering.
Check the dumplings after 2 minutes, the wrappers should be slightly translucent. If so remove the lid and raise the heat slightly and continue to cook until all the liquid has been evaporated.
Carefully remove the gyoza's using a spatula, garnish and serve warm with dipping sauce.
Add everything to a mixing bowl and mix until dashi has dissolved.
- *You should be able to find Nappa cabbage at your local supermarket if not all asian grocers will stock it.
- Dashi is a Japanese stock cube and can be found at Asian grocers.
- Gyozas can be placed in the fridge in an airtight container for up to three days or frozen up to 3 months. To freeze the Gyozas lay them flat and a couple of centimeters apart on a baking tray lined with parchment paper, place them into the freezer until frozen then either pop them into a ziplock bag or containers, this stops them all from sticking together.