gyoza

  • Gyoza Pork Tofu

    Gluten-free ‘Abura-age’ Gyoza

    If you can’t eat wheat flour and have given up eating Gyoza because of that, you might wish to try this alternative. Instead of wrapping the filling with Gyoza wrappers, I sandwiched the filling with ‘Abura-age’, Fried Thin Tofu. This recipe includes a very basic Pork filling, but you can find more Gyoza filling recipes …

  • Gyoza Prawn & Shrimp

    Prawn & Garlic Chives Gyoza

    There is a green grocer near my home and they started selling Asian vegetables. Garlic Chives, ‘Nira’ in Japanese, used to be impossible to find, but they are available everyday!!! Garlic Chive are not categorised as herb. Those long, flat, green leaves, often sold in big bunches, are vegetable and I can use them for …

  • Bread Dough Gyoza Vegetables

    ‘Oyaki’

    If you have travelled in Shinshu region Japan, you might have tasted the authentic ‘Oyaki’. ‘Oyaki’ is a sort of dumpling similar to ‘Gyoza’ made from wheat flour or buckwheat flour dough wrapped around a stuffing that is most commonly vegetables, then cooked on a pan. ‘Oyaki’ are particularly popular in Nagano Prefecture which is …

  • Gyoza Pork

    ‘Gyoza-burgs’

    Many years ago, when my children were young, we tried to make Gyoza for dinner one day and ended up having a large amount of filling leftover. My children should have wrapped more filling but they were not yet very skilled with Gyoza wrapping. Anyway, I made the filling leftover into small patties and cooked …

  • Gyoza Pork Vegetables

    Pork & Vegetables Dim Sims

    In Australia, there is a Chinese-inspired dumpling-style snack food called ‘Dim Sim’. It looks like a very large ‘Shumai’ dumpling. I have tried it. It is not very yummy and I really don’t know what is in it. Why don’t you make it yourself with lots of vegetables?Shumai skins are hard to find. I use …

  • Gyoza Potato

    ‘Pierogi’ Gyoza

    On the other day, at a local farmer’s market, I tried a Polish food called ‘Pierogi’. It was yummy but very pricey! The filling was a mixture of potato, bacon and cheese. I thought I could make it by myself.I looked for the recipe to make the dough, that requires flour, salt, water and oil…, …

  • Beef Gyoza

    Beef & Garlic Chives Curry Gyoza

    On the other day I bought a giant bunch of Garlic Chives from an Asian grocery. They were getting old and I needed to use them up. I only had beef mince that day, so I decided to make Asian flavoured hamburgs. I added some Curry Powder to it. Then another idea came to me …

  • Chicken Gyoza

    Kale & Chicken Gyoza

    I love Kale and it’s good for my health and it is growing madly in my veggie garden. I have created quite a few recipes recently and here is another one, and this one is scrumptious! However it is a bit disappointing because I can hardly taste Kale, but it is good for my husband, …

  • Gyoza Mushrooms Vegetables

    Vegetarian Gyoza

    I have tried ready-made Vegetarian Gyoza from supermarkets and I was not impressed at all. There was no Umami in those Gyoza and they were tasteless. Try my recipe! More variety of Asian mushrooms are available these days. Use chunky meaty mushrooms. Makes 35 to 40 pieces Ingredients 200g Shiitake OR King Oyster Mushrooms1/2 to …

  • Gyoza Prawn & Shrimp

    Prawn Gyoza

    This is my favourite type of Gyoza. Prawns can replaced or mixed with minced white fish. Traditional cooking method is good, but steaming method is also good. Makes 35 to 40 pieces Ingredients 300 to 400g Uncooked Prawns*Note: Minced white fish can be used.5 to 6 Spring Onions1 small piece Ginger *finely grated1 tablespoon Sake1 …

  • Gyoza Pork

    Pork & Wombok Gyoza

    You can find locally produced Gyoza skins at Asian grocery stores. What I usually use is 400g pack containing 42 skins. They are fresh and very reasonably priced. Makes 35 to 40 pieces Ingredients 300 to 400g Pork Mince1/4 Wombok (Chinese Cabbage) 1 to 2 teaspoon Salt to pickle Wombok1 small piece Ginger *grated1 clove …