Konnichiwa dear friends of Paulina Cocina! Today’s recipe is for Gyozas. You’ve probably never heard of these, they are empanadas that have a distinctive yuckiness and unlike the ones we know in Latin America, these are steamed.
Did you know that in Japan there is a very particular traditional ritual for eating gyozas? At the end I’m going to tell you what it is about. We are going to be talking about many curiosities around this recipe, so stay reading and get ready to enjoy the incredible flavor of Asian Gyozas.
About gyozas, an Asian delicacy
Las gyozasalso known as empanadillas, are a very popular type of dish in Asian cuisine. These delicious pieces are composed of a thin dough filled with a minced meat and vegetables mixwhich is then folded and steamed, boiled, fried or sautéed.
#given: In Japan, “Gyoza no Hi” or “Gyoza Day” is celebrated on October 6. This day was chosen because of the phonetics of the date (6/10), which sounds similar to “Gyoza.” It is a day when people enjoy gyozas in different forms and styles, both homemade and in restaurants.
What are oriental empanadas about?
Although they are often commonly associated with Japanese cuisine, they actually have their roots in China. The original version of these dumplings is called “jiaozi” in Chinese. They were taken to Japan and adapted to the japanese culinary culturewhere they were given the name “gyoza”.
One of the most distinctive features is its carefully crafted pleats. It is said that there are more than twenty ways to fold them, each with its own name and style.
These pleats not only add an artistic touch, but also help seal the empanadas during cooking.
Why I love making homemade gyozas
Prepare meat gyozas at home is a very rewarding experience that combines Japanese tradition with the satisfaction of creating something delicious from scratch. These exquisite dumplings, known as “gyozas”, are made with a mixture of minced meat and fresh vegetableswrapped in a thin dough that folds with precision.
Furthermore, prepare the homemade gyozas allows you to experiment with ingredients and flavors, customizing the filling to your preferences. From the first stage of kneading the dough to the art of shaping the dumplings, each step is an opportunity to get involved and learn more about Asian food culture.
Getting started requires a well-balanced mixture of minced pork and fresh vegetables, such as finely chopped cabbage, green onion, garlic and ginger. These ingredients are mixed with seasonings such as soy sauce and sesame oil to flavor the filling.
The technique to assemble the gyozas
Once the filling is prepared, proceed to assemble the gyozas. The key is to place a small amount of filling in the center of each dough circle, moisten the edges with water, and then fold and pinch to create the characteristic folds that seal the empanadas.
He cooking process offers options to tailor flavor and texture to individual preferences. They can be steamed to obtain a tender and juicy interioror fry them in a pan to obtain an exterior crispy and golden.
This last method, known as “gyoza flip“, is especially popular, as it combines high-heat cooking to brown the base with subsequent steam cooking, ensuring a perfect combination of textures.
Once cooked, they are served with a seasoned soy sauce or a mixture of rice vinegar and grated ginger, which enhances their flavor and provides a touch of freshness.
It is delicious stuffed Japanese empanadas, are a gem of Japanese food that can be cooked in various ways, and one of the most appreciated techniques is steaming. This technique highlights the delicacy of the gyozas and preserves their authentic flavor. Steaming them is a tradition that has been maintained over the years, and its process is a reflection of the meticulous attention that Japanese cuisine pays to details.
Steaming involves the use of a traditional utensil called a “hōrō” or steam basket, which allows steam to circulate around while slowly cooking.
This method not only ensures that they are tender and juicy inside, but also preserves the integrity of the dough and filling, allowing the flavors to merge harmoniously.
Steaming gyoza is an art that requires precision in terms of time and temperature.. It is essential not to exceed the cooking time to prevent the empanadas from becoming too wet or falling apart.
Steaming also brings out the freshness and natural flavors of the ingredients, which is a central characteristic of Japanese food in general. Additionally, this method is healthier as it does not require large amounts of oil, making it a lighter and more nutritious option.
Dumpling gyozas, from different empanaditas
The difference between a dumpling and a gyoza lies in its cultural origin and in the variations in ingredients and preparation techniques. “Dumpling” is a broad term that covers different types of dumplings and dumplings from various cuisines, such as Chinese and Asian in general.
On the other hand, gyoza is specifically a dumpling variant originating from Japan. The gyozas They are distinguished by their filling and their characteristic folding technique. In contrast to Chinese dumplings, Japanese homemade meat gyozas often feature a carefully balanced filling of pork, vegetables, and seasonings.
While the term “dumpling” is a broad term that encompasses various dumplings in Asian cuisine, gyozas They are a specific variant with their own unique characteristics and distinctive flavor.
The ritual for eating gyozas
You start by dipping it in the dipping sauce before eating it. Then, you take a small bite of the top to release the hot vapor, followed by small sips of the liquid left inside.
Now they are ready to make them at home.
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Yield: 30 gyozas
Preparation time: 2 hours
For the mass:
- 2 cups of wheat flour
- 1/2 cup hot water
For the filling:
- 250 gr of pork
- 1 cup of bok choy
- 2 green onions (white and green part separately)
- 2 cloves of garlic
- 1 teaspoon ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
How to make gyozas in 6 steps
- In a large bowl add the wheat flour and hot water, stirring with a wooden spoon.
- Knead until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- In another bowl, mix well the minced pork, chopped bok choy, the white part of the chopped green onion, minced garlic, grated ginger, soy sauce, sesame oil, salt and pepper.
- Divide the dough into small portions and form balls. On a floured surface, roll out each ball to a diameter of 8 cm.
- Place a teaspoon of filling in the center of each circle and moisten the edges with water. Fold the dough in half and press the edges to seal.
- Make pleats on the folded edge, pressing the dough with your fingers. To cook the gyozas, place them in a steam basket and cook for 6-8 minutes.