Gyouza with Two Dipping Sauces
Greg Dunmore
This was one of the first recipes I learned from Yoko, my ”Japanese mom”. It is a standard recipe, but what is unique is her miso dipping sauce. Don’t get me wrong, I do love the traditional rayu, soy sauce and vinegar dipping sauce, too, so I added that option as well.
Ingredients
- 2 cups minced napa cabbage
- 1 cup finely diced fresh shiitake
- 11⁄2 teaspoons sea salt
- 1 lb ground pork
- 1 tablespoon grated ginger
-
2 teaspoons Suehiro Usukuchi Soy Sauce
-
1 teaspoon Wadaman Dark Roasted Golden Sesame Oil
-
1 teaspoon Hanamaruki Liquid Shio Koji
- 1⁄2 cup minced garlic chives
-
Gyouza wrappers - round
-
3 tablespoons ground Wadaman Organic Roasted White Sesame Seeds
-
2 tablespoons Yamaki Jozo Organic Barley Miso
- 1 tablespoon mirin
-
1 tablespoon Iio Jozo Pure Rice Vinegar
-
1 teaspoon Wadaman Dark Roasted Golden Sesame Oil
- 1 teaspoon ginger juice
- 1⁄4 teaspoon grated garlic
- 1 tablespoon rayu
-
1 tablespoon Yuegta Organic Soy Sauce
-
2 tablespoons Iio Jozo Brown Rice Vinegar
Gyouza
Yoko’s Miso Sauce
Traditional Gyouza Sauce (Shop Style)
Directions
Gyouza
- Get two medium mixing bowls. In the first bowl add the cabbage plus one teaspoon sea salt and in the second bowl add the shiitake and the remaining half teaspoon of sea salt. Gently massage the salt into both the cabbage and the shiitake. Let sit for 10 minutes and squeeze out any liquid. Continue this process 2 more times or until the no more liquid comes out. This is very important, because too much liquid will affect the texture and flavor.
- In a larger bowl add the pork, cabbage, shiitake, ginger, soy sauce, sesame oil, liquid shio koji and garlic chives. Mix well with your hands, massaging the mixture, keep doing this until the mixture becomes tacky. Once the mix is sticky it means the proteins are starting to bind together.
- To check the flavor of the filling, boil a small amount of water and add a tablespoon of pork mixture. Cook it until it is cooked through, taste and adjust seasoning if needed. Let the filling mixture rest for at least one hour.
On a flat surface, lay out about 6 gyouza wrappers side by side. Brush with water and then add about 2 teaspoons of filling per wrapper in a little ball. Then fold each wrapper into a half moon and pinch the folded-over edge to ensure it seals. At this point, you could leave the gyouza as a half moon, or make decorative pleats. To make the pleats, you fold the sealed edges into about 5 pleats. Repeat the the folded-over edge to ensure it seals. At this point, you could leave the gyouza as a half moon, or make decorative pleats. To make the pleats, you fold the sealed edges into about 5 pleats. Repeat the filling, folding and sealing process until all the filling is gone. If cooking right away, place the finished gyousa on a flat plate, leaving a bit of space between each one. Cover with a cloth to make sure they do not dry out.
I recommend cooking them right away, but you can freeze the gyouza by placing them in a single layer on a sheet pan dusted with potato starch so they don’t stick.
- To cook, heat a non-stick pan at high heat with a teaspoon of sesame oil until it starts to smoke. The size of your pan will determine how many you cook at one time. There are two ways to arrange the gyouza when you cook them. You can add about five pieces in row resting next to each other with sealed edge up or you can make circle of about 10 gyouza all leaning against each other sealed side up.
- Cook for a minute or two and then add about 2/3 a cup of water and cover. Cooked until the water is gone, about 2 to 3 minutes until you can see the browning happening. Take off the pan’s cover and then place a plate large enough to cover the pan on top of the pan, pick up the pan and flip the gyouza onto the plate.
- Serve right away with your choice of dipping sauce!
Yoko's Miso Sauce
In small saucepan, bring the mirin to a boil to cook of the alcohol, turn off the heat and leave to cool. Add the sesame seeds and miso together, slowly incorporate the cooled mirin, vinegar and sesame oil until well combined. Finish by adding the ginger juice and grated garlic, taste and adjust seasoning if needed.
Traditional Gyouza Sauce (Shop Style)
Combine all ingredients and serve. If you want more or less rayu, soy sauce or vinegar then adjust according to your liking.
Gyouza with Two Dipping Sauces
Greg Dunmore
This was one of the first recipes I learned from Yoko, my ”Japanese mom”. It is a standard recipe, but what is unique is her miso dipping sauce. Don’t get me wrong, I do love the traditional rayu, soy sauce and vinegar dipping sauce, too, so I added that option as well.
Ingredients
- 2 cups minced napa cabbage
- 1 cup finely diced fresh shiitake
- 11⁄2 teaspoons sea salt
- 1 lb ground pork
- 1 tablespoon grated ginger
-
2 teaspoons Suehiro Usukuchi Soy Sauce
-
1 teaspoon Wadaman Dark Roasted Golden Sesame Oil
-
1 teaspoon Hanamaruki Liquid Shio Koji
- 1⁄2 cup minced garlic chives
-
Gyouza wrappers - round
-
3 tablespoons ground Wadaman Organic Roasted White Sesame Seeds
-
2 tablespoons Yamaki Jozo Organic Barley Miso
- 1 tablespoon mirin
-
1 tablespoon Iio Jozo Pure Rice Vinegar
-
1 teaspoon Wadaman Dark Roasted Golden Sesame Oil
- 1 teaspoon ginger juice
- 1⁄4 teaspoon grated garlic
- 1 tablespoon rayu
-
1 tablespoon Yuegta Organic Soy Sauce
-
2 tablespoons Iio Jozo Brown Rice Vinegar
Gyouza
Yoko’s Miso Sauce
Traditional Gyouza Sauce (Shop Style)
Directions
Gyouza
- Get two medium mixing bowls. In the first bowl add the cabbage plus one teaspoon sea salt and in the second bowl add the shiitake and the remaining half teaspoon of sea salt. Gently massage the salt into both the cabbage and the shiitake. Let sit for 10 minutes and squeeze out any liquid. Continue this process 2 more times or until the no more liquid comes out. This is very important, because too much liquid will affect the texture and flavor.
- In a larger bowl add the pork, cabbage, shiitake, ginger, soy sauce, sesame oil, liquid shio koji and garlic chives. Mix well with your hands, massaging the mixture, keep doing this until the mixture becomes tacky. Once the mix is sticky it means the proteins are starting to bind together.
- To check the flavor of the filling, boil a small amount of water and add a tablespoon of pork mixture. Cook it until it is cooked through, taste and adjust seasoning if needed. Let the filling mixture rest for at least one hour.
On a flat surface, lay out about 6 gyouza wrappers side by side. Brush with water and then add about 2 teaspoons of filling per wrapper in a little ball. Then fold each wrapper into a half moon and pinch the folded-over edge to ensure it seals. At this point, you could leave the gyouza as a half moon, or make decorative pleats. To make the pleats, you fold the sealed edges into about 5 pleats. Repeat the the folded-over edge to ensure it seals. At this point, you could leave the gyouza as a half moon, or make decorative pleats. To make the pleats, you fold the sealed edges into about 5 pleats. Repeat the filling, folding and sealing process until all the filling is gone. If cooking right away, place the finished gyousa on a flat plate, leaving a bit of space between each one. Cover with a cloth to make sure they do not dry out.
I recommend cooking them right away, but you can freeze the gyouza by placing them in a single layer on a sheet pan dusted with potato starch so they don’t stick.
- To cook, heat a non-stick pan at high heat with a teaspoon of sesame oil until it starts to smoke. The size of your pan will determine how many you cook at one time. There are two ways to arrange the gyouza when you cook them. You can add about five pieces in row resting next to each other with sealed edge up or you can make circle of about 10 gyouza all leaning against each other sealed side up.
- Cook for a minute or two and then add about 2/3 a cup of water and cover. Cooked until the water is gone, about 2 to 3 minutes until you can see the browning happening. Take off the pan’s cover and then place a plate large enough to cover the pan on top of the pan, pick up the pan and flip the gyouza onto the plate.
- Serve right away with your choice of dipping sauce!
Yoko's Miso Sauce
In small saucepan, bring the mirin to a boil to cook of the alcohol, turn off the heat and leave to cool. Add the sesame seeds and miso together, slowly incorporate the cooled mirin, vinegar and sesame oil until well combined. Finish by adding the ginger juice and grated garlic, taste and adjust seasoning if needed.
Traditional Gyouza Sauce (Shop Style)
Combine all ingredients and serve. If you want more or less rayu, soy sauce or vinegar then adjust according to your liking.