I finally got a gyoza recipe from a restaurant! It's the ultimate recipe I really had wanted to have for a long time. With this, you will have very tender vegetables in gyoza. You will have the best gyoza if you follow this recipe.
Chop cabbage and Chinese cabbage finely. Sprinkle salt and set aside. Squeeze out excess water (you can use a food processor if you prefer).
Chop green onion, garlic chives and onion. Mix with the ingredients from Step 1 and katakuriko. Stir well.
In a different bowl, combine the pork mince, grated garlic and chopped ginger.
Add Step 3 to Step 2 then add sake, oyster sauce, sesame oil and pepper. Stir well.
The best way to wrap the filling with the skins is press in the middle first and make 3 pleats each on both sides. In this way, you will wrap many very quickly.
I make them in bulk and freeze half. Freeze completely first, taking care so they don't stick to each other. After this, put them in a well-sealed bag.
Heat a large portion of oil in a frying pan.
As in this photo when the bottoms of gyoza are golden-brown, go ahead and steam them.
When you make "wings" on the gyoza, add flour to the water for steaming. I dissolve one tablespoon of flour in 100 ml of water.
Cover with a lid and steam for about five minutes.
Uncover and evaporate the excess water in the frying pan to make the gyoza very crispy. This takes about two to three minutes.
Look at the crispy wings around the gyoza!! The wings give them a very nice texture and taste.
Story Behind this Recipe
My friend gave me this restaurant's recipe. I changed it a little and made it my family's own. Make the crispy bits around the gyoza if you like. If you steam gyoza with just water you will have normal restaurant-type gyoza.
The key is to follow the recipe. By adding katakuriko to the prepared vegetables, you'll be able to prevent the gyoza skins from getting soggy because the starch flour absorbs their excess moisture. It also gives a smooth texture to the filling. Mix the ginger, garlic and pork mince well and the strong smell of the meat will be well hidden.