Beef Gyozas and a bit of a breakthrough

We do love a gyoza now and then, strictly as a treat as we enjoy them in their unhealthily cooked forms. I’ve recently found a local shop that stocks gyoza skins, so they’re back on the menu.

Now, our favourite place to eat gyozas is Wagamama, and I’ve long-marvelled at how they get the pastry so dry and crispy, yet the inside moist and delicious. It’s not just deep-frying as I’ve tried that before (and I actually find them far too fatty when deep-fried) and didn’t get quite the same effect – see gyozas here. Tonight, however an experiment and a brainwave combined to solve the problem. So I now present my (current) favourite way of cooking gyozas.

How to cook a gyoza/ dumpling/ pot sticker

  1. Put the filling in the centre of the pot sticker (about a teaspoon, or just under)
  2. Wet the edges of the gyoza all round (keep a small bowl next to you)
  3. On a flat surface, gather the edges of the gyoza up, and crimp together all along (this way the gyoza will sit upright with the crimp along the top rather than fall sideways)
  4. Place gyozas into a steamer and steam for 5 minutes (I used a microwave steamer and it was fine)
  5. [[At this point, I think you may be able to freeze them for a later date so long as you used fresh gyoza pastry – I will try this in the future]]
  6. Finally, remove the steamed gyozas, then shallow fry for a minute or two on each side

And this method is my new way of cooking them. They sit upright, the pastry is crisp and the inside is moist still.

(Wondering why this comes under ‘frugal food’? Well, the filling was comprised mainly of roast dinner leftovers. You know that nub of beef that can’t be carved and is use to neither man nor beast? I simply shoved it in the whizzer, then added two cloves of garlic and two shallots. I finely chopped some mangetout and added it to the whizzed mixture, before sprinkling in a little white pepper, sesame oil, hoisin sauce and Chinese rice wine.)

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