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Gyoza

Gyoza

Usually Gyoza is served with white rice, Ramen noodles, Chahan egg fried rice or other Chinese origin dishes.

Gyoza with Bread

Gyoza with Bread

Today, as I baked a loaf of bread and served with the Gyoza kept in the freezer.

Actually, it could be a good combination, though the soy sauce for Gyoza may be changed with other vinegar based sauces.

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I made Gyoza Chinese dumpling tonight for keeping them in the freezer.

Gyoza Chinese Dumpling

Gyoza Chinese Dumpling

Gyoza Dumpling being Kept in Freezer

Gyoza Dumpling being Kept in Freezer

I prepared raw dumpling wrapped with Gyoza rice sheets so that I can fry them direct from the frozen state in which case I do not need to take much care not to break the Gyoza wrapping while I am frying.

Ingredients of Gyoza for around 25 dumplings :

  • around 250 g of minced pork
  • half of spring green cabbage and 3 Chinese cabbage leaves, finely chopped and remove excess water by squeezing a little harder.
  • 1 spring onions, finely chopped
  • 3 cm of ginger, finely chopped 
  • 1 table spoon of soy sauce
  • 1 table spoon of sesame oil
  • 1 table spoon of sake
  • salt, white pepper
  • Gyoza wrappers – around 25 sheets in a packet
  • some potato starch
Ingredients of Gyoza Chinese Dumpling + Chinese Cabbage

Ingredients of Gyoza Chinese Dumpling + Chinese Cabbage

Chinese Cabbage Leaves

Chinese Cabbage Leaves

Excess Juice of Spring Green Cabbage Squeezed

Excess Juice of Spring Green Cabbage Squeezed

Mix the above ingredients and knead by hands for about 30 times, then wrap with the Gyoza rice wrappers, which are sealed with water.

Gyoza Dumpling being Wrapped

Gyoza Dumpling being Wrapped

Put them on containers with their bottoms covered with thinly scattered potato starch.

Gyoza Dumpling being Wrapped with Folds

Gyoza Dumpling being Wrapped with Folds

As it seemed the high season cabbage contain a lot of water, I put more cabbages today. You may want to adjust to your preferred proportions.

Put lids on or cover the container and the Gyoza can be kept in home freezer for about a month.

Fridge Freezer bought several years ago in the UK.

Fridge Freezer bought several years ago in the UK.

 The frost in the freezer bought in the UK several years ago can be used to cool down in a coming hotter day!

It was only one of the really surprising facts in the UK that when we bought the fridge freezer, there was no information regarding frost developments shown in the displays in electrical products retail shops in London several years ago. The above fridge freezer we bought cost about £400.

I remember that as fully frost free freezers are standard in Japan since more than 20 years ago in Japan, I did not even checked about frost developments.

20 years old! fully frost free freezer in Japan in 2004.

20 years old!!!!! fully frost free freezer in Japan in 2004.

Nevertheless in many houses in London I had visited, I often found rump ice frosts in their freezers, but I only thought they want to use their stuff with extra care to use as long as possible. Some tourist guide books describe this habits with respect in king of a manner that we, Japanese have improved various technologies over the past many years and nowadays we tend not to take sufficient care to our possessions.

Once I have started settled in the UK, started work, started pay energy bills with silly admin issues coming up everywhere, products and services which need not to buy in the past revealed with low quality of products and low level of services at unlawfully expensive prices.

If you imagine that you have experienced the latest high standard technology ever at far reasonable prices, and then suddenly the prices of 20 years and more behind products have been told to be the same for more than several years and we do not know when all the products and services in the UK are adequately priced for the level of the actual quality and levels in global standard.

I eagerly expect to see right pricings for most of products and services in the very near future.

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Gyoza is Chinese Dumpling fried and is popular cheap meal to be eaten with other Chinese meals such as Ramen noodles and Chahan egg fried rice or simply with steamed rice in Japan.

Gyoza Chinese Dumpling

Gyoza Chinese Dumpling

I fried Gyoza tonight, however, I had not taken procedure of making the Gyoza dumpling. I will take some photos on another occasion.

I have seen some English buy Gyoza in Japanese food shop, so I think many people who like Western meals also like Gyoza.

Here are some key points to fry in golden brown colour with juicy filling:

  • First heat the pan a little, put 2 table spoons of oil and heat the oil for around a half to 1 minute.
  • Dust some potato flour on the soles of Gyoza to get crispy texture.
  • Fry Gyoza on medium heat for a couple of minutes, until the sole of the Gyoza shows in light brown.
  • Cover with a lid and pour 20 to 30 cc of hot water from a little gap between the lid and the pan and immediately close the lid neatly.
  • Continue to fry with low heat for about 5 minutes which may vary depending on the low heat power of your cooker.
  • Open the lid and turn to high heat for a half minute to one minute to dry soles of Gyoza.
  • Dish up side down and take to the dining table.  

The sauce is made up of Ra-Yu chili oil, rice vinegar and good quality soy sauce.

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