Japanese · Japan
Gyoza
Japanese gyoza: thin-skinned, pleat-folded dumplings filled with pork, nappa cabbage, garlic chive, and sesame oil. Pan-fried in a technique unique to Japanese cooking — yaki-mushi (steam-fry) — where the gyoza is first seared on the flat base until crisp, then steam-finished with water added to the pan and a lid placed on, then finished with the lid off to evaporate the water and re-crisp the base. The result is a gyoza with a glass-crisp bottom and tender, steamed top.
‹Swipe for the next dish›
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
Dough
200g
bread flour
Japanese or all-purpose
Origin · CanadaNot yet stocked in British Columbia
120ml
water
boiling
Your own market
50g
cornstarch
Origin · ChinaWismettac · Vancouver →
Filling
200g
ground pork
20% fat
Your own market
100g
napa cabbage
finely minced
Not yet stocked in British Columbia
50g
shiitake mushrooms
finely minced
Your own market
30g
scallions
minced
Not yet stocked in British Columbia
15g
10g
garlic
minced
Your own market
15ml
10ml
sesame oil
toasted
Your own market
5g
salt
fine sea salt
Your own market
Dipping Sauce
60ml
30ml
rice vinegar
naturally brewed
Your own market
10ml
sesame oil
toasted
Your own market
5g
garlic
minced
Your own market
2ml
chili oil
or to taste
Not yet stocked in British Columbia
Oil for pan-frying
30ml
neutral oil
vegetable or peanut
Not yet stocked in British Columbia
100ml
water
for steaming
Your own market
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Pour boiling water slowly into bread flour while stirring with chopsticks until shaggy mass forms; dust with cornstarch and knead by hand for 5 minutes until smooth and slightly elastic dough forms. Wrap and rest 20 minutes.
2
Combine ground pork, minced napa cabbage, shiitake, scallions, grated ginger, minced garlic, soy sauce, toasted sesame oil and salt in bowl; mix gently with chopsticks until filling is evenly combined but not overworked.
3
Divide dough into 16 equal pieces; roll each into ball, then flatten into 8cm rounds using slight rocking motion with the heel of hand.
4
Place 12g filling in center of each wrapper; fold dough in half to form crescent, then bring the two ends toward center and pinch to seal into purse shape or traditional gyoza half-moon pleated shape.
5
Whisk together soy sauce, rice vinegar, toasted sesame oil, minced garlic and chili oil in small bowl for dipping sauce; divide into serving dishes.
6
Heat neutral oil in non-stick skillet over medium-high heat until shimmering; arrange gyoza flat-side down in single layer (work in batches if needed). Sear for 2 minutes without moving until bottoms are golden brown and crispy.
7
Add 100ml water to skillet, immediately cover with lid and reduce heat to medium; steam for 5 minutes until water is absorbed and dough is tender. Remove lid, cook uncovered for 30 seconds more, transfer to warmed platter and serve immediately with dipping sauce on the side.
IV
Sensory Tests
◇Sight. Golden sear on the flat base before steam — you'll see the colour shift and hear the sizzle stop as water hits the pan.
◇Where it lives or dies. Sear the base golden and set before adding water, or the gyoza steams only and the bottom never crisps.
Pillars V — VII
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