00:08Hello, it's Yuto from suzachirecipes.com. In today's video, I'm going to show you how
00:15to make juicy and crispy pan-fried Japanese gyoza dumplings, dipping sauce for gyoza,
00:22and how to make gyoza wrappers from scratch. Gyoza are dumplings usually filled with pork,
00:29vegetables, and seasonings, and then wrapped in a thin dough. Although they are eaten all across
00:37Japan, the dish originate from China. The main difference between the original Chinese one
00:44and Japanese one is while steamed dumplings are a lot more popular and common in China,
00:51Japanese gyoza is usually fried in a pan. So this is another case where Chinese food came into Japan,
00:59then Japanese people found their preferred way to cook it. I said pork is common filling for gyoza,
01:06but shrimp gyoza, or vegetarian gyoza, are also popular. I'll make a video for these maybe sometime
01:12in the future. First, let's look at the ingredients for the fillings. 300 grams of pork mince, one and
01:23half teaspoon of ginger paste, one and half teaspoon of garlic paste, 70 grams of spring onion, that's about
01:32half of one stalk, 10 grams of chives, half teaspoon of salt, two teaspoons of soy sauce, one teaspoon of
01:43ground black pepper, one tablespoon of sesame oil, or lard, half teaspoon of sugar, 50 ml of warm water.
01:58I don't think many recipes include water, but the water will help gyoza become extremely juicy inside.
02:06Juicy ones are the best in my opinion, but you can of course leave it out as well.
02:13Next, let's look at the ingredients for gyoza wrappers. 100 grams of weak flour, 100 grams of strong flour,
02:22100 ml of hot boiled water, half teaspoon of salt, and extra flour for springing. Using hot boiled water
02:35instead of cold one makes some good texture for the dough, so I recommend hot water if possible.
02:43Finally, let's look at the ingredients for the sauce.
02:491 tablespoon of rice vinegar, 2 teaspoon of soy sauce, half teaspoon of chili oil, quarter teaspoon of ground black
03:00pepper.
03:01There are also many kinds of dipping sauce for gyoza, and they differ from restaurant to restaurant, and family to
03:09family.
03:09But two main ingredients for gyoza dipping sauce are soy sauce and rice vinegar.
03:17The ratio depends on the person's preference, and many put extra ingredients like sesame oil, chili oil, miring, black pepper,
03:28and stuff like that.
03:29I personally like quite vinegary, spicy, and peppery, so I put more rice vinegar, and add chili oil, sesame oil,
03:38and black pepper.
03:40As you experiment with the ratio of these ingredients, you will definitely find golden ratio for your own taste.
03:48But for now, this is my preferred ratio for dipping sauce for gyoza.
03:54And all of the measurements are to make 32 dumplings.
03:59Ok, first, let's start making homemade gyoza wrappers.
04:03If you want to use store-bought wrappers, please skip this step.
04:08First, measure out 100 grams of weak flour, and 100 grams of strong flour, and I use a sieve to
04:17sift them into a large bowl.
04:35Another pinch of salt, and mix it in with the flour.
04:41Next, add 100 milliliters of hot boiled water to the flour,
04:46and mix with a spoon until you have a sticky dough.
05:02When it becomes a sticky dough, transfer the dough to a clean surface, and add a little flour to the
05:09surface.
05:20Knead for 10 minutes until you have a smooth bowl of dough.
05:26I have to admit the majority of people in Japan, even myself, just use store-bought wrappers because it's obviously
05:33easier, and quicker, and fail-free of course.
05:37But lots of people kept telling me that store-bought ones can't be homemade wrappers.
05:43Well, I was like, yeah yeah man, sure, shut up gyoza snobs.
05:48And then, I got to the point where I thought, well, I got time today, so I should give it
05:55a go.
05:56Then, guess what I'm saying now?
05:59Yeah, store-bought ones can't be homemade wrappers.
06:05But don't get me wrong, I'll still buy store-bought ones, but when I have some time, I now make
06:11my own wrappers from scratch.
06:13Like, when you get it, it's not so much of a hassle, or take a long time.
06:20Okay, enough talking, let's speed up from here.
06:37When you get a nice bowl of dough, wrap it up in a plastic kitchen wrap and leave to rest
06:43for 30 minutes at room temperature.
06:52While you're waiting for the dough, let's make the fillings.
06:56Add 300 grams of pork mince, half teaspoon of salt, two teaspoons of soy sauce, one teaspoon of oyster sauce,
07:12one pinch of black pepper, one and half teaspoon of garlic paste, one and half teaspoon of ginger paste,
07:29half teaspoon of sugar, 70 grams of finely chopped spring onions into a large bowl.
07:43Using your hands, or wearing disposable plastic gloves, knead the flavours into the mince.
07:49The mince will become almost like a paste, but not completely.
07:56I really use gloves, but I use it this time for this video, but obviously, if you use bare hands,
08:03wash your hands well before.
08:09Once the mince mix becomes more or less paste-like, add the warm water, one third at a time,
08:16and keep kneading until all the water is in, so each time would be about 15 to 20 millilitres.
08:28It probably feels quite wet at this point, but it will be fine.
08:32When it's cooked, this juice will come out when you have a bite.
08:42Then, finally add chopped chives, and one tablespoon of lard, or sesame oil if you prefer.
08:53Knead one last time to make sure all the ingredients are evenly spread throughout the mince.
08:58You don't need to knead much this time. This is just mixed chives and lard.
09:14Okay, then put clingle foam over the bowl, and leave it in the fridge until you're ready to use it.
09:22Let's go back to gyoza wrappers again.
09:27After the dough was rested for 30 minutes, cut the dough in half and roll each piece into even cylinders.
09:49Wrap one of them back up and set aside for later. The cling film is to stop it from drying
09:56out.
09:58Cut the cylinder you kept out in half, then half again, then half again, until you have 16 pieces.
10:08By the way, I'm not very good at shaping things neatly, so my girlfriend is in charge of the whole
10:14gyoza wrapper process, as you can probably tell by the hands.
10:19Beware that I halved the recipe and made two separate balls in this video, so now I've only got 8
10:27pieces.
10:28You should have 16 pieces in total at this point. Sorry about the confusion.
10:41Roll each piece into a little ball, then push one ball of dough flat down using the lower part of
10:47the palm of your hand.
10:49With a flour dusted rolling pin, roll it up and down, then turn the wrappers 90 degrees and roll again.
10:58Make it as thin as you can without breaking it. I usually aim at 1mm, but some people prefer thinner
11:05than that.
11:06But be careful not to make it too thick. I've done that and it ended up being extremely doughy, so
11:14I don't recommend any thicker than 1mm.
11:17Pick up the wrapper and use your fingers to pinch around the edges, making the edges even thinner and neatening
11:24the circle shape.
11:30Generously sprinkle flour on the top and bottom of the wrapper and repeat the process for 32 times.
11:44Now finally assembling. Prepare a bowl of water. Take a goza wrapper in the palm of your hand and use
11:52a knife to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger with
11:59gap all the way around the edge.
12:01Be careful not to overfill the gyoza, otherwise you won't be able to seal it.
12:07Using your empty hand, dip a finger in the water and wet down one half of the edge. This acts
12:13like a glue to bond the edges when pressed together.
12:17Carefully fold the gyoza, but don't let the edges touch yet.
12:21Pinch the corner of the semi-circle shape and then using your thumbs fold a small pleat and press it
12:30down.
12:31Continue pleating and pressing each fold all the way along the semi-circle shape until the gyoza is completely sealed.
12:51Put your complete gyoza onto a flour dusted plate and repeat. It might take a few tries, but you'll soon
12:59get the hang of it.
13:00We're not professional, so they don't look that great, but it's not too difficult and has some homemade jam.
13:08It's finally time to cook up the effort. It's not long till we can eat them.
13:15Heat your non-stick pan on medium and add two tablespoons of vegetable oil. Generous amount of oil is preferred,
13:23but not necessary either.
13:27Carefully place your gyoza into the pan one by one, with a flat side facing down and touching the base.
13:37Gyoza placement can be anything. Adjusted round shape, but some people prefer lining one by one, especially when you cook
13:44a lot of them in one go.
13:50Fry until the underneath starts to turn brown.
14:00Mix one teaspoon of flour and 40 milliliters of warm water to make slurry. Then pour it into the pan,
14:08making sure everything is covered.
14:10Put the lid on and allow the slurry to completely evaporate, creating a crispy layer around the gyoza.
14:18While the slurry is evaporating, let's make the sauce.
14:23Mix two teaspoons of soy sauce, one tablespoon of rice vinegar, half teaspoon of chili oil, and quarter teaspoon of
14:37ground black pepper in a shallow bowl.
14:39That's it.
14:48Once all of the slurry is evaporated, take off the lid and drizzle with one tablespoon of sesame oil.
14:57Flip them all onto a plate together and serve with a dipping sauce.
15:04That's everything for how to make gyoza from very scratch.
15:09We have a written version of recipes for everything we did today on our website. The links are in the
15:15description below.
15:16Thank you for watching. I hope you enjoyed this video. If you liked this video, please like and subscribe to
15:24our channel to see more exciting recipe videos.
15:29I'll see you in the next video. Have a good day everyone.
15:32Have a good day everyone.
