There are analogues of dumplings in almost all countries of the world, and even in Japan. Only there they are called gyoza, prepared from a slightly different dough, and traditionally fried in a pan. Here are 10 easy recipes to make at home!
1. Gyoza with minced meat
Here the secret is in the dough and in the set of spices. It will be very tasty!
You will need: 500 g minced meat, 250 g Chinese cabbage, 3 cm ginger, 0.5 tbsp. lemon juice, 1 tsp. fish sauce and rice vinegar, 1 tbsp. soy sauce, 1 bunch of green onions, spices, 400 g flour, 3 tsp. starch, 200 ml boiling water, 2 pinches of salt.
Cooking: Mix the sifted flour with starch and salt, pour in boiling water, knead an elastic dough and let it cool. Grind all other ingredients as needed, add to minced meat and mix.
Roll out the dough thinly, cut into circles, lay out the filling and form gedza. Fry them until golden brown on all sides, pour in a little water and cook under the lid until the moisture evaporates.
2. Gyoza with chicken
It turns out a more dietary version of gyoza for those who are heavy on pork.
You will need: 200 g flour, 100 ml boiling water, 200 g chicken fillet, 10 g sesame seeds, 10 g each ginger and garlic, 80 g Beijing cabbage, greens, 1 tsp. sesame oil, 1 tbsp. soy sauce.
Cooking: Pass the chicken through a meat grinder, finely chop the Beijing cabbage, chop the garlic, herbs and ginger, and mix everything. Add soy sauce, sesame oil and sesame seeds.
Knead a stiff dough of flour and boiling water, let it cool, roll it out and cut into circles. Lay out the filling, shape the gyoza with your hands and fry them until golden brown on all sides in a pan. Pour in some water and simmer the gyoza until done.
3. Shrimp Gyoza
The most original feature of gedza is in the filling, which is unusual for us.
You will need: 30 g wheat flour, 10 g rice flour, 10 g corn starch, 50 g potato starch, 1 pinch each of salt and baking powder, 1 egg white, 2 tbsp. water, 0.5 tsp vegetable oil, 250 g Chinese cabbage, 150 g peeled shrimp, 15 g funchose, 1 tbsp. chopped leek and green onions, 1 clove of garlic, ginger, spices, 1 tbsp. soy sauce.
Cooking: Mix all the flour, starch, salt and baking powder, add the protein with oil and water, and knead the dough. Leave it for half an hour, roll it thinly and cut into circles.
Finely chop Chinese cabbage, shrimp and pre-cooked funchose. Add crushed garlic and all other ingredients, and mix the minced meat. Put the stuffing on the dough pieces, mold the gyoza and fry them in a pan on all sides. Pour in some water and simmer until done.
4. Gyoza with salmon
You definitely need the salmon fillet, because it will go into the filling.
You will need: 500 g salmon, 1 bunch of green onions, 1 handful of breadcrumbs, 3 cups flour, 1 cup water, 1 tsp. salt, 3 tbsp. starch, 2 tbsp. soy sauce, sesame oil and mirin, spices.
Cooking: Pass the salmon fillet through a meat grinder, add chopped green onions and breadcrumbs, and mix. Add soy sauce, sesame oil, mirin and spices.
Knead the dough from water, flour, salt and starch. Put it in the refrigerator for 20 minutes, roll it thinly, cut into circles and lay out the filling. Seal the edges of the gyoza and fry them in a pan. Pour in some water and bring to a boil.
5. Gyoza with turkey and mushrooms
Any mushroom of your choice will do, such as oyster mushrooms or shiitake mushrooms.
You will need: 150 g flour, 180 g mushrooms, 30 ml soy sauce, 30 g starch, 400 g minced turkey, 30 g green onions, 120 ml boiling water, 20 g ginger, 200 g cabbage, 1 tbsp. lemon juice, 1 pinch of sugar, spices.
Cooking: Knead the dough from boiling water, starch and flour, and leave to cool for half an hour. Add finely chopped mushrooms, green onions and cabbage, grated ginger, soy sauce, lemon juice, sugar and spices to taste.
Roll out the dough, cut into circles, lay out the filling and pinch the edges. Fry the gyoza on all sides in a small amount of oil, pour in a little water and bring to readiness under the lid.
6. Lenten gyoza with mushrooms
A lean and vegan version of gyoza with no meat at all.
You will need: 300 g flour, 150 ml boiling water, 1 pinch of salt, 200 g Chinese cabbage, 150 g mushrooms, 1 onion, 1 carrot, 2 tsp. starch, 2 tbsp. soy sauce, 2 cm ginger, spices.
Cooking: Knead the dough from flour, starch, salt and boiling water, and leave for half an hour. Finely chop the onion, cabbage and mushrooms, grate the carrots and ginger, and lightly fry everything until soft. Add soy sauce and spices.
Roll out the dough with a layer and cut into round pieces. Put a spoonful of filling on each and pinch the edges of the gedza. Fry them on all sides until golden brown, pour in water, cover with a lid and simmer for another 5-7 minutes.
7. Gyoza with tofu and spinach
If desired, add some chopped mushrooms to the filling.
You will need: 1 cup boiling water, 3 cups flour, 200 g tofu, half a cup of spinach, 200 g Chinese cabbage, 1/2 leek, 2 garlic cloves, 2.5 cm ginger, 2 tbsp. sesame oil, 1 tbsp. soy sauce, mirin and starch, spices.
Cooking: Knead the dough from flour and boiling water, let it cool, and then roll it out. Blend tofu with spinach and kale in a blender. Add chopped leek, garlic, ginger and other ingredients.
Cut the dough into circles, lay out the filling on each and pinch the edges. Fry the gyoza in a frying pan on all sides in a small amount of oil, pour in a little water and simmer under the lid until cooked.
8. Red gyoza with beef
At the same time, we tell you how to beautifully tint the dough!
You will need: 220 g flour, 1 tbsp. starch, 120 ml of boiling water, 1 tsp. salt, 1 tbsp. beetroot juice, 200 g ground beef, 50 g cabbage, 2 garlic cloves, 3 cm ginger, 3 green onion feathers, spices, 2 tbsp. soy sauce, 1 tbsp. sesame oil.
Cooking: Mix boiling water with beetroot juice and pour into flour with starch and salt. Knead an elastic dough and leave for half an hour. Finely chop cabbage, green onion, garlic and ginger, mix everything with minced meat and add spices with soy sauce and sesame oil.
Roll out the dough thinly, cut into circles and put the filling on each. Seal the edges of the gedza and fry them in a small amount of oil until golden brown on all sides. Pour in some water and bring to a boil.
9. Gyoza with rice flour
Rice flour is often used in Japanese cuisine, so it will come in handy here as well.
You will need: 2 cups of rice flour, 125 ml of water, 1 egg, 1 pinch of salt, 250 g of minced meat, 10 g of ginger and garlic, 100 g of Beijing cabbage, herbs, 1 tsp. sesame oil, 2 tbsp. soy sauce, 1 tbsp. rice vinegar, 1 chili pepper, 1 onion.
Cooking: Add finely chopped Chinese cabbage, onion, garlic, ginger, herbs and chili to the minced meat. Add soy sauce, rice vinegar, sesame oil and spices to taste there.
Whisk cold water with egg and salt. Pour into rice flour in a thin stream, knead the dough and leave it for 15 minutes. Roll out the dough thinly, cut into circles and put minced meat on each. Pinch the edges and fry the gyoza in a frying pan. Pour in a little water and bring to readiness under the lid.
10. Gyoza with vegetables
Another great gyoza recipe without minced meat, poultry or fish.
You will need: 300 g flour, 150 ml boiling water, 2 tsp. starch, 1 pinch of salt, 400 g of Chinese cabbage, 2 tbsp. bamboo shoots, 100 g red cabbage, 4 green onion feathers, 1 onion, 1 carrot, 2 tbsp. soy sauce, 2 cm ginger, 2 garlic cloves, 1 tbsp. mirina, 2-3 tbsp. breadcrumbs, spices.
Cooking: Knead the dough from flour, starch, salt and boiling water, and leave to cool. Cut all the vegetables as finely as possible, mash the cabbage with your hands, and mix everything. Add mirin, soy sauce, breadcrumbs and spices.
Roll out the dough with a layer, cut into circles and lay out the filling on each. Shape the gyoza with your hands and fry until golden brown on all sides. Then pour a little water into the same pan, cover with a lid and bring them to readiness.