In pictures: raw to yum, gyoza from almost scratch

Hitoshi took on the challenge of making gyoza from almost scratch. The “almost” comes from using pre-made wrappers. Next time, the wrappers will be homemade.

As observer and second-half photographer, making gyoza didn’t seem difficult. Wasn’t it just chopping, mixing, and wrapping filling into little parcels? True, but it took Hitoshi a solid, uninterrupted hour to make 35 gyoza.

The effort was confirmed sifting through the photos. 13 steps appeared! The only missing ones were of the wrapping. It was too messy and cumbersome for Hitoshi to keep washing his hands to take a photo. This post includes the highlights.

ingredients for gyoza from scracth

Ingredients
On the left: sake (in a Chinese cooking wine bottle), sesame oil, Japanese soy sauce, salt, garlic paste, miso paste
On the right: ground pork, garlic chives, Chinese cabbage, wrappers

minced garlic chives on top of minced Chinese cabbage

chopped nira aka Chinese or garlic chives and chopped Chinese cabbage

adding pastes to ingredients

adding ginger paste, garlic paste and miso paste

adding ground pork to gyoza base

adding ground pork – yum!
The next step is mixing in sake, sesame oil, Japanese soy sauce and salt.

finished gyoza

all wrapped up and ready to cook

gyoza in a boiling bath

gyoza in a boiling bath before draining and adding oil to fry them

the infamous wings or skin

look at those wings!

cooked gyoza

cooked gyoza, front and back – delish!

gyoza seasoning

a mix of seasoned vinegar, chili oil and Japanese soy sauce is the dip for our fresh gyoza

first taste of gyoza

first bite!

If you read the post on cooking gyoza on an electric stove, the disappointment was failing to produce “wings” or “skin”. These are the delectable, crackly bits that stick to the bottom of the pan. Making gyoza from scratch got us our first skin in Canada! We will share the trick in an upcoming post.

Have you made gyoza from scratch? Was the taste spectacular?!

Advertisements

15 thoughts on “In pictures: raw to yum, gyoza from almost scratch

    • They were! My first “cultural experience” in Japan was making gyoza from scratch. I just about ran screaming from the kitchen when I saw the mountain of fillings in their whole form alongside cutting boards and a big knife. I am not a fan of chopping! Then there’s the folding. *sigh* I’m getting better though after helping my MIL. 😀 If you’ve got time and patience, it isn’t difficult.

    • I’ll pass it along. 😀 Hitoshi is so good at chopping. Me? I’d use the food processor. H is just as fast, which is mind boggling. And he has all his fingers!

Comments are closed.