【Professional taste♪】How to make Japanese gyoza that anyone can make delicious!

“Let’s make gyoza for today’s dinner!”
When my mother said so, my father stood to check the beer inventory.
When I was young, my brother and I also remember rejoicing, “Feast today!”

It has a charming expression that expresses the personality of the creator.
The size, ingredients, and wrapping styles vary from home to home.
I want to make gyoza that I was making with my mother when I was young, now for the smile of my family.
Where did came from such a dishes that makes the whole family smile?

There are various theories about the origin of gyoza, and it is said that gyoza was already eaten in China around 600 BC.
By the way, in China, the gyoza means “water gyoza” , and “baked gyoza” refers to what is baked from the remaining water gyoza.

It is said that gyoza was first came to Japan more than 300 years ago(in the Edo period), but it was spread in earnest after the Second World War, either by Japanese returning from Manchuria, China, or by locals.
They remembered the taste of gyoza they ate in China and made gyoza in Japan.

The gyoza made by trial and error was arranged to fit the Japanese mouth, that is, to match white rice. Finally, it seems that it has been established as a unique “baked gyoza” style of grilling and eating raw gyoza.

“Baked gyoza” is a crispy and very juicy gravy.
If you recall the face of a family eating dumplings, do not you guys look like they are very happy?!

Because I want to see the family smile. How about “gyoza” for today’s menu?

• Dumpling skin　(1pack;20Sheet）
• Ground pork (120g)
• Chinese cabbage “Hakusai”（or Cabbage）(120g)
• Leek　(1/3Bundle;50g）
• Salt (1/2tsp）

a)Grated garlic (1tsp）
a)Grated ginger (1tsp）
a)Sesame oil (1tsp）
a)Dark soy sauce (1tsp）
a)Mirin (1tsp）
a)Chinese rice wine（or Japanese rice wine） (1tsp）
a)Weipa（or Chicken stock powder） (1tsp）

• Salad oil (1tbsp）
• Water (150ml)
• Sesame oil (1tsp）

YIELD:
Serves 2（20 pieces）

TOTAL TIME:
50  minutes

COST:
middle

DIFFICULTY：
★★★☆☆

1 Chopped leek and chinese cabbage.
　＊Moisture comes out firmly when cut to about 5mm square♪
　＊Although both Chinese cabbage and cabbage were prototyped,
　　 Chinese cabbage is recommended because it goes well with minced meat.

2 Put 1) in a bowl, add salt and mix well, then leave for about 20 minutes.

3 While putting the vegetables, prepare the seasoning (a).
　Garlic and ginger are grated.
　Combine with other ingredients(a) and mix the seasoning.

4 Place ground pork in a large bowl and knead well.
　Add the seasoning(a) and mix well.

5 Squeeze the water from the vegetables(2) and mix in bowl(4).

6 Wrap the ingredients.
＊We recommend “the molambon dumpling skin with rice flour”.
　It is easy to wrap and the texture when baked becomes crispy♪
　After about 1 tbsp of ingredients is put on the gyoza skin, wet the edge of the gyoza skin.
　Fold the skin in half, put folds at 1cm intervals, and press the skin with your finger to make it adhere.

7 Add salad oil (1 tbsp) to a frying pan and heat over high heat.

8 Place the dumplings in a circle without any gaps.
 When the color is brown for 1-2 minutes, sprinkle with water (150ml), cover and steam for 5-6 minutes.
 ＊It is OK with high heat.

9 Just before the water completely evaporates, add sesame oil (1 tsp) , cover again and bake for 1 minute.

10 Open the cover, let the water dry completely and turn off the fire after it has been browned.
Shake the frying pan lightly to make sure the gyoza comes off.
Put the dish on a frying pan and turn it over♪