Wouldja believe I made these from scratch!? You no believe, yah. I don't blame you. I can't believe it either.
I was gonna buy already-made gyoza from this place near where I work. They were unexpectedly closed. So, Plan B was to buy fried mandoo from Keeaumoku Market. They didn't have any either. I think it was too early in the morning and they hadn't made um yet.
Plan C: Buy frozen. Problem: Big bags: too many pieces, too expensive. Small bags: puny pieces, some all bust up.
I ended up at Foodland. Enter Plan D: Make my own. Not the best plan, but the one I ended up with. The neatest, neatest thing was that while shopping, I could use my phone to go online and find a recipe. I still think that's so unreal. Here's the recipe I used. It's from Steamy Kitchen: Gyoza Recipe.
First you gotta chop up some won bok, sprinkle salt on it, let it rest and then squeeze out all the liquid.
Then you add some ground pork, grated ginger, garlic, miso, sesame oil, sugar and green onion. The recipe also calls for some chili pepper, but I left that out.
I used mandoo wrappers so my pieces came out kinda big.
After you fry um a bit, you're supposed to add a little water to the pan, then cover to steam. I put too much water for this first batch. I had to dump some out.
Here's what else I had going . . . some ramen action.
Shoyu egg . . . boiled egg, tamari shoyu and some rice vinegar.
I got these from Nijiya.
Voila . . . last night's dinner.
To you real cooks out there, I have a question. Because of the pork in it, I worried about cooking the gyoza long enough without burning it. Do you think I could pan fry the stuffing first before wrapping?
13 comments:
WOW!!!! NICE!!!! Love those crimped edges. Good job!!!
So funny..was waiting for an April fool!!!!
Not good to pre cook bc going be dry and not juicy. Once you do more cooking, experience will help you know when it's done :) so keep up the good work...
Tip try adding some natto next time!
wow jalna - when you cook, you COOK. everything looks amazing! in terms of cooking the filling beforehand...i have two thoughts.
one is that once you cook the filling, it'll be harder to wrap the gyoza cause the filling will no longer be a mass and be more crumbly.
two, i think you'll lose the nice juices that come out in the pan-fry/steaming action within the gyoza skin. ALTHOUGH...cooking it beforehand allows you to taste the filling before putting it in the skin so you can adjust as necessary. i didn't really give you an answer huh?
Wow! You did beautiful job of pleating the gyoza skin. The shoyu eggs look great too. I love gyoza!
You don't need to cook the stuffing first. Pan fry gyozas to brown then steam process will cook through.
just cook the gyoza longer on lower heat and then when you steam them it should all be cooked...looks ono!
J: you da bombz for makin' your own gyoza. And you folded them so pretty! Looks so professional. I so jealous you got the charsiu from Japan....I really wish I could buy it locally but only got the red Chinese kine. I am getting to be picky about my ramen as I eat it daily but reading the recipe to make it at home - kinda of a hassle. If you want really good noodles and sauce go to Sun Noodle in Kalihi by the prison. Their #27 noodles are fabulous and I buy one package of 5 fresh uncooked noodles for $3.15 per pkg. Then they sell a tonkotsu sauce, along with others, for $.65 per pkt, you order what you need. I prefer the pork flavor vs. bonito. It's really cheap to make fresh ramen at home. They sell to the public but only during office hours. To try them first, Marukai carries them in their noodles case but they're packaged 2 noodles + 2 tonkotsu packets. Sun also makes the S&S cooked and frozen saimin.
I'm not a gyoza maker but I use to food demo for a frozen gyoza distributor. I'm sure they were already cooked but what we would do is get a teflon coated skillet, about 3 tablespoons of oil and about 1/4 of water. Put all inside, line the gyoza in rolls on their buttoms, put the cover on, turn it to medium heat. Leave it covered and cook until we heard the oil popping and sizzling. It first steamed, then fried the gyoza perfectly. This took a little over 6 minutes. Do NOT open the lid once it's shut.
I would think if it's fresh pork, a little more water and oil and a bit longer cooking, but then I'm not a gyoza expert.
Thank you for sharing again (and making me crave 'em) - N
No leftovers???? Just kidding!
I am so impressed, it looks so good. For real who made it, Didi?
OMG!
Pot Stickers are my Favorite!
You are making me hungry again Auntie Jalna!
LOL! Thanks Lance!
Funny, Anon. I forgot it was April Fool's Day. And never, never, never will I add natto. Hahahaha.
Thanks Jenny. I never thought about the filling being crumbly and loose after cooking. That would make me all fussy trying to hold it in the wrapper while trying to seal . . . not a good thing.
Thanks Akemi. I did fry up some more last night. I put it on lower heat to cook longer and was more comfortable with how it turned out.
So funny Kat. I answered Akemi above and then saw your comment. We so in sync. LOL.
N, I did get the charsiu here! At Nijiya Market! It's good too. I found your comment so interesting. I didn't know Sun Noodle was by the prison . . . and $3.15 for 5! So cheap! Your method of cooking the gyoza is the same as how someone taught me to cook longaniza sausage! I'll try it next time.
Ahahaha, Mich. I got some in the freezer. I'll bring for you!
I know, Erick . . . cannot believe was me, yah!
Mark, you crack me up!
VEEEEERRY NIIIICE! No look as huge as I thought. Looks yummy, and professional! Wish i was there to taste :)
My two favorite Japanese foods. You're my idol!
Thanks Les. I got some gyoza wrappers for the leftover filling and realized that they're actually really tiny compared to the mandoo wrappers. I think I prefer the mandoo wrappers . . . faster to fill.
Awww, Susan, thanks!
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