Easy Side Menu at Home
Written by Rahmania Radjadi san (www.rahmaniaradjadi.com)
The first time I arrived in Japan was for a 14 days business trip and that was 2012. I was participating The Tokyo Gift Show with my mother. The thing that stick in my mind was my curiosity for the taste of the authentic of Japanese gyoza. The later I knew that there was no gyoza around the hotel I stayed was halal.
Three years later I moved to Japan and I remembered that trying cook gyoza at home was one the first thing I wanted to do on the list. After trying a couple times, finally I could cook a simple and delicious gyoza. I hope you could try it at home too!
This recipe produce about 30 pieces. I like to use all of my gyoza wrap because I prefer to stock uncooked gyoza on the freezer rather than having leftover gyoza wraps on the fridge.
Here is the ingredients:
Ingredients of Gyoza and Dipping Sauce
Gyoza
- 500 g of ground chicken meat (if you hard to find the halal ones, try to make your own ground chicken using halal chicken like I often do)
- 4-5 cups of finely cut cabbage and 1 table spoon of salt
- 1 cup of nira (chives) or negi (leeks) or green onions
- 2 table spoons fine grated garlic
- 2 table spoons grated or finely chopped ginger
- 4 table spoons of soy sauce
- 6-8 table spoons of sesame oil
- 1 table spoon of ground black pepper
- 1 table spoon of salt
- 1-2 table spoon of sugar
- 4 table spoons of corn starch or potato starch mixed with water
- 4-5 table spoons of apple juice (as rice vinegar/mirin substitutes)
- Gyoza wrap (the circle ones)
Dipping Sauce
- 6 table spoons of soy sauce
- 3-4 table spoons of brown sugar
- 3 table spoons of apple juice (as mirin substitute)
Cooking Methods
Filling and Wrapping Steps
- Mix the cabbage with a 1 table spoon of salt in a large bowl, let it sit for about 15 minutes. After 15 minutes, grab a kitchen paper and press the cabbages with it to discard water
- Put the ground chicken, cabbage, and nira in a bowl then mix it well until the three of them are mixed
- Add the grated garlic, ginger, soy sauce, sesame oil, black pepper, and salt
- Add the apple juice and mix it
- Gradually add the starch then mix it again until everything is well mixed
- Prepare a water in a small bowl
- Wrap the gyoza and use the water to seal the gyoza at the edge
Cooking Steps
- Make the dipping sauce, put all the sauce ingredients into a bowl and mix it well
- Heat a medium size pan
- Pour 1 table spoon of cooking oil into the pan
- Put the gyoza on the pan as many as it can then cook it in medium heat for about 1 1⁄2 minutes or until the bottom of the gyoza is brown
- Add a half cup of water to the pan, increase the heat into high and close the pan
- Let the gyoza steamed for about 3 minutes
- After that put the gyoza into a plate with brown sides face up
- Your gyoza is ready to consume
This recipe is pretty much easy and I love cooking gyoza at home and because I like gyoza so much, I ussualy eat gyoza with some vegetables alone without rice. I hope you can also enjoy this recipe.
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