The missus and I, neither of us is a chef. Neither of us had undergone any chef training or sort. We are just 2 regular people in this little big planet that love to cook and mess around with different types of ingredients. 13 months have past since our last gyoza recipe and during this 13 months, we had rediscovered an improved our gyoza recipe and we like to call it as wings gyoza.
Gyoza with wings is nothing new to be honest. It is just an alternative way to fry gyoza with mixture of water and flour being added in to cook the gyoza in pan. When the water evaporated, the flour would form like a crust on the pan. Fry it with some cooking oil or sesame oil, it would turn crispy. Hanetsuki gyoza is the actual name in Japanese.
Today we are not just sharing with you another gyoza frying method. The meat of today recipe is actually the filling (also meat). We have been making gyoza for many years now. Every time when we made a new batch of gyoza, we would add different ingredients in, in the hope that we could make it better.
Minced pork is the main meat in gyoza filling. The combination of fat and lean meat is what we need. However, by adding 30% of shrimps into the filling, it would make our gyoza much more juicy. We are talking about bursting juiciness.
As for the flavour, it has to be salty and also some hint of sweetness in it. By adding salt and sugar or mirin, it would do the trick but somehow something is lacking. As if the ingredients in the filling does not integrate with the seasoning. Thus chives leaf and shao xing wine are introduced to the filling. For some reason, chives taste salty. By adding chives and salt into the filling, it would make the saltiness taste much natural. Same goes to shao xin wine. Shao xing wine gives the sweetness aroma to your cooking. Adding shao xing wine and sweet to your cooking would make your cooking tastes much more natural.
If you are interested to learn more, we have the recipe written down for you below. Be free to try it out 🙂
- non stick pan
- 30 g Chives
- 100 g Shrimps
- 200 g Minced pork
- 2-3 Shiitake mushrooms
- 2 tsp Ginger juice
- 2 tbsp Shao XIng Wine
- 1 tbsp Soy Sauce (or Japanese Shoyu)
- 2 tsp Sesame oil
- 2 tbsp Sugar
- 2 tsp Salt
- Dash of grated white pepper
- 25 gyoza wrappers
- 1/2 cup Water
- 2 tsp All-purposed flour
- A bit of sesame oil or cooking oil
- We would first cut the shrimps into small cube size. About half cm cube.
- Hydrate the shiitake mushrooms. Finely chop them as shown in photo.
- Next finely chopped the chives.
- In a mixing bowl, add the minced pork, shrimps, shiitake mushrooms, and chives in. Season it with ginger juice, shao xing wine, soy sauce, sesame oil, sugar, salt, and white pepper.
- Mix them well.
- Time for wrapping. Place a wrapper on your palm. scoop a portion of the filling and place it on the middle of the wrapper. Slightly wet the outer diameter of the wrapper with some water. Fold it and pinch it. Do the same for the rest.
- Gyoza can be store for weeks if frozen. Freeze them individually.
- Now for frying the gyoza. We are making wings gyoza thus the crust is a must. Mix 1/2 cup of water with 2 tsp of all-purposed flour.
- Heat a non stick pan on medium heat without oil. Place the gyoza (frozen of fresh) in the pan.
- The bottom of the gyoza would slightly cooked and turn slightly golden brown in colour.
- When the bottom started to turn golden brown, pour the mixture water that we made in. Cover it with lid and let it cook for about 4-5 minutes.
- The water would evaporate after 5 minutes and your pan would look like this. You could see the crust is started to form but it is not crispy yet.
- Pour some sesame oil or cooking oil onto the crust and the frying would happen. Do no pour it directly on the gyoza.
- Adjust the heat accordingly so the crust do not burn. Fry it for about 2-3 minutes or until the crust is golden brown and crispy.
- Switch off the heat. place a pan on top of the pan. Flip it up side down and serve.