Last Sunday was Father’s Day in Norway and I asked my husband what he would like me to cook for him for the occasion and he said Gyoza. I was prepared to cook something more fancy but well, if that is what he wants it is fine with me. I will cook it, I will cook good Gyoza. Although I have been fairly happy with my old Gyoza recipe which I have been using for several years, I wanted to try something new.
As you know Gyoza is originally a Chinese dish but it has been well so deeply integrated in Japanese cuisine for a long time that there are so many local variations here and there throughout Japan. My home town Kanazawa is too proud of its fresh seafood and she does not have her own Gyoza recipe but the two major cities for Gyoza in Japan are Utsunomiya City in Tochigi Prefecture and Hamamatsu City in Shizuoka Prefecture and the latter is the origin of this new recipe.
You may not have been to Hamamatsu City in Japan but you probably know or have heard of Japanese companies like Honda, Suzuki, Yamaha? They are all from Hamamatsu. When you take a Shinkansen bullet train from Tokyo to Osaka, you will pass by Hamamatsu. When you are in Japan, it might be a good idea to get off there and try the famous Gyoza? Until then please enjoy your homemade and yet authentic Gyoza from Hamamatsu using this recipe. （日本語のレシピが英語でのレシピに続いています）
Ingredients for 35 Gyoza
Pork ground meat 200g
* Seasonings *
Soy sauce 1 table spoon (15cc)
Sake 1 tea spoon (5cc)
Salt 1.5 tea spoon
Sesame oil 1 table spoon x 2
Nira Chinese chives 20g
Garlic 1 clove
Gyoza wrappings 35
1. Mince cabbage in a food processor.
Take it out in a bowl, add a pinch of salt and massage for 2 minutes with your hand. Squeeze it throughly to release the juices from the cabbage. Leave it in a bowl for 5 minutes and wait for more juices to be released. Squeeze out water and put it in the fridge.
2. Cut Nira Chinese chives into small pieces. Mince garlic. Peel ginger and grate it.
3. Put the pork ground meat in a bowl. Add all the seasonings.
Mix all very well with your hand. The white pork fat will be warmed up with your body heat and gets softer. It will help the process of mixing! Mix, or almost knead, very well.
4. Add the cabbage and mix lightly together. Add Nira Chinese chives, garlic and ginger.
Mix lightly together. Pour 1 table spoon of sesame oil over the meat dough and let it rest in the fridge at least for an hour.
5. 1 gyoza wrapping I use is about 8g in weight. You wrap about 17g of the meat dough per piece and the total weight will be 25g.
6. When you wrap gyoza, make sure it is tightly closed. As these gyoza will be steamed first at high temperature, If there is any opening, specially the ends, it bursts and all the good juice will run out of the hole. So use extra press and close Gyoza tightly up.
7. Heat a fry pan. Add 1 table spoon of oil. When the oil is warmed up ( you should not heat it so hot as you get smoke), place gyoza and wait for 3-4 minutes. You may not get all 35 gyoza in your pan if it is a small one and you might have to divide into 2 cookings.
8. Add 100cc hot water and put a lid on. Steam for 2 minutes over medium high heat.
Take the lid off and cook until all the water is evaporated. Fry until it gets brown and crisp on the bottom.
日本語レシピ 材料 35個分
ニラ ２０グラム ざく切り
しょうが ６グラム すりおろす