Gyoza Bread Using Shiso Soy Sauce

Gyoza Bread Using Shiso Soy Sauce

I used a gyoza dumpling filling flavored with shiso soy sauce, and wrapped it in bread dough to make flat "oyaki" style gyoza flavored breads.

Ingredients: 8 pieces

For the bread dough:
Cake flour
150 g
Bread flour
50 g
1 tablespoon
Sesame oil
1 tablespoon
Dry yeast
1 teaspoon
1/3 teaspoon plus
Lukewarm water
110 ml
For the gyoza filling:
Minced pork
150 g
Soy sauce with shiso leaves and garlic
1 1/2 tablespoons
1 tablespoon
1/4 teaspoon
Grated ginger
1 piece (about 1 teaspoon grated)
a small amount
Sesame oil
1 teaspoon
Finely chopped Chinese chives
1/2 bunch
Finely chopped green onion or Japanese leek
about 10 cm
Chopped bamboo shoots (or lotus root is good too)
2 tablespoons
The shiso leaves from the shiso-garlic soy sauce
8 leaves
The garlic from the shiso-garlic soy sauce
to taste
Vegetable oil
as needed


1. This is Cookpad user Rinrin's "Shiso-garlic soy sauce" (Recipe ID: 248794).
2. Mix all the gyoza filling ingredients together, and divide into 8 portions.
3. Put all the bread dough ingredients in another bowl and mix and knead it together. Form into a ball and leave to rise for 30 minutes. Alternatively, use a bread machine on the dough-kneading setting until the 1st rising is done. Roll the dough out into a 30 cm long rope, and divide into 8 portions. Each portion should weigh about 40 g.
4. Take the shiso leaves in the soy sauce, and pat them dry with paper towels.
5. Flatten out piece of dough into an about 10 cm diameter circle. Line each circle with a shiso leaf, top with the gyoza filling from Step 2 as well as some of the garlic in the soy sauce, and wrap it up as you would a gyoza dumpling.
6. Cover the wrapped rolls with a tightly wrung out moistened kitchen towel, and leave for the 2nd rising for about 20 minutes. You can let the rolls rise in a frying pan or a non-stick pan, and then just start cooking them!
7. Put some vegetable oil in a frying pan, and brown the bottoms of the rolls over high heat. Add 80 ml of water and cover with a lid immediately. Steam-cook the rolls (4 minutes for 4 of them). Take the lid off when there's no moisture left in the pan, and keep cooking until the bottoms are crisp and dried out.
8. These are already well flavored, but you can optionally serve them with more shiso-garlic soy sauce, ra-yu, or Japanese mustard. My family loves these!
9. I made 8 pieces this time, but you can make them smaller and pan fry them as you would regular gyoza dumplings!

Story Behind this Recipe

I often add shiso leaves to gyoza dumplings, but I wanted to add Rinrin's shiso-garlic soy sauce to gyoza filling. I tried making "oyaki" style breads with the filling, and the results were really delicious!