I still can’t believe Christmas is over. I mean, we spend many months preparing for the big day – shopping for gifts, writing cards, and arranging travel – and bam! it’s over. Just like that. And why is it that even though Christmas falls on the exact same day, every single year, and we still manage to get blindsided by how quickly the day arrives, especially when you’re not prepared? It makes me feel like the end result, although festive and heart warming, doesn’t match up to all the headaches and hard work you had to endure to get there.
There are some things, however, that are worth all the effort because the end result is so wonderful. To me, gyoza-making is one of those special exceptions where every ounce of effort is rewarded in every bite you take afterward.
These Japanese gyozas are so delicious that I willingly mix the cold ground beef with chopped napa cabbage and scallions with my own hands in the freezing kitchen and patiently wrap gazillions of these little dumplings (and make pretty creases). I even welcome the mindless, repetitious work (I actually find it enjoyable, which explains my knitting addiction) so making gyozas serve as somewhat of a therapy for me.
Traditional gyozas call for nira (chives) for filling but I usually substitute it by adding napa cabbage and scallions because they’re readily available. I personally like nira so much better and the cabbage and the scallions could not adequately replace the deep flavor of nira, but they still provide great texture to the gyoza.
Unlike the recipe that calls for dashi (fish stock), seaweed bits, flour or cornstarch, and any other special ingredients, our family recipe is quite simple. We just add finely chopped vegetables (water squeezed out) and ground beef together, and flavor the mixture with salt and pepper (preferably white), sesame oil, soy sauce, ginger and garlic. I sometime omit garlic because I like packing leftovers for lunch the following day and I don’t want to be socially unacceptable with the garlic breath. I just add it to my dipping sauce made by combining soy sauce, rice vinegar and chili oil.
When all the gyozas are filled and wrapped, move them to a hot skillet and pan fry them with oil first. When the meat mixture is cooked (about 7 minutes on medium heat), crank up the heat to high and pour about two tablespoons of water and close the lid until the water completely vaporizes. This allows dumplings to steam, giving them the perfectly crunchy and moist texture. Just be careful not to put too much water, or you’ll end up with soggy gyozas.
What you get at the end of your patience and hard work are lovely presents wrapped beautifully in gyoza wrapper. These, for me, are so much better than gifts I find under the Christmas tree.
LOVE LOVE LOVE the picture of those little gifts / gyoza.
I will make a note to send some food instead as your presents.
Next time you are here, I am going to ask you to show me how to make those little delicious suckers.
Hey girlie! I’ll make you gazillions of these when I’m up there next time. Maybe we can finally make homemade miso soup and agedashi dofu too! Mmmm.
P.S. Any kinds of gifts are always welcomed : – ) By the way, the cookbooks you gave me for my b-day wereTHE BESET! Thank you so much!
So when are you gonna open your own restaurant so I can try these??!! I can only imagine how good these would go with some nama-ramen. mmm… My mom makes a pretty good gyoza too. I’ll have to send you some pics next time.
p.s. thx for adding me to your site!
Hi Keizo! If I open a restaurant, I would end up eating all the inventories and I will go bankrupt in a week : – P Mmmm, gyoza and nama ramen sounds so good together! I would LOVE to see pictures of your mom’s version of the dumplings. I can just imagine how good they would be (drool)!
aaarrgghhh! they look SO frizzin’ good! i’m coming over tomorrow – do you have any leftover?
seriously girl… you’ve got to start your own restaurant… :D_
great photographs indeed!
the first one especially… they look SO cute almost like an animated creature. too cute to eat!
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