Japanese gyoza is a dish that is made in so many different ways like Chili is here in the US. They are very similar to Chinese pot stickers. Some like to add chopped Napa cabbage, some like to add shredded carrots, and some like to add fresh ginger. If you’re like me, you only like green onions.
When my daughter, son-in-law, and grandson came to visit, we had gyoza for lunch. It’s a great dish to prepare because you can all sit around the table and fill the gyoza wrappers. A lot of talking and laughing take place while these are being filled.
Dip your finger in water and moisten half of the gyoza wrapper on the edge. Then fold the wrapper in half and seal the meat inside by crimping the edges. Nothing is worse than spattering meat while cooking, so be sure to seal the gyoza well.
My mother bought me a special pan for cooking gyoza. The store is called Marukai, and if you live in Southern California in the Torrance/Gardena area you know it. It’s the Japanese version of Costco and we always visit that store when we go to visit my parents. It’s like a teflon coated griddle, but it has a lid.
Cook the gyoza until they are browned on the bottom and then add 2 tablespoons of water to the pan and cover with the lid. Let them steam for a few minutes and they’re done!
In a small bowl, blend some soy sauce and hot chili oil together to taste. We always serve this with Japanese sticky rice and usually sauteed spinach. To me, this is comfort food.
Recipe for Japanese Gyoza