EVERY RECIPE DESERVES
A little love letter
Dear crispy pork gyoza,
There is a sound you make in the pan that I could listen to all day. That sizzle, then the hiss when the water goes in, then the lid comes off and there you are, crisp and golden on the bottom, soft and tender on top.
Inside, pork with garlic, hoisin, spring onion and a little five spice. On top, a glossy miso glaze with honey and ginger oil, plus shards of fried nori that shatter if you look at them too hard.
You are my favorite way to start a dinner party. A big plate in the middle of the table, chopsticks everywhere, and nobody even pretending they're saving room for the main course.
Let’s make this piece of happinessxo, Kimberly
saved you a seatp.s. fill a double batch and freeze half uncooked. future you gets crispy gyoza straight from the freezer.
FRESH OUT OF THE KITCHEN
Up close
Crispy Pork Gyoza
Pork gyoza fried until crispy, glazed with miso ginger oil and topped with fried seaweed. Forty minutes, very snackable. Make extra, they disappear.
GOOD TO KNOW
READY IN40 minMAKES4 servingsDIFFICULTYa little patienceDIETmeat & fishSTART ATON THE TABLE AT
From my kitchen to yours
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
INGREDIENTSUNITSSCALE
for the filling
for the miso glaze
for the toppings
something to drink?
INSTRUCTIONStap the number when a step is done
1
prep the basics
Here’s the recipe for Gyoza dough. You’ll need about 20 sheets, cut them into squares rather than rounds. Or, just get ready-made Gyoza wrappers from the Asian market. Here’s the recipe for ginger oil. You’ll need about 2–3 tbsp. Here’s the recipe for Chinese Five Spice. You’ll need ¼ tsp.2
make the filling
First, prepare the Gyoza filling. Peel and finely grate the garlic cloves into a medium bowl. Then, slice the spring onion into thin rings and add to the garlic. Next, add the ground pork, ginger oil, sesame oil, hoisin sauce, soy sauce, Chinese Five Spice, and the egg. Mix everything well.3
set up the station
Take a large plate and sprinkle some flour on it. This will be the resting place for the filled Gyoza so they don’t stick to the plate. Also, prepare a small bowl with some cold water and have your Gyoza dough ready.4
fill the gyoza
Fill each Gyoza wrapper with 1 tsp of the pork filling. Dab a little water around the edge of the wrapper, fold it diagonally to seal, and press out all the air so the filling is well enclosed. Wet one side of the long edge, fold it over, and press firmly. Place on the floured plate. Repeat until all the filling is used up.5
fry & steam
Heat 1 tbsp of high-heat oil in a large pan over medium heat and add the Gyoza. Fry for a few minutes until the bottoms are crispy. Lower the heat and add about 80 ml of cold water to the pan (be careful, it may splatter if the oil is too hot). Cover the pan with a lid and let the Gyoza steam.6
fry the nori
Meanwhile, fold the Nori sheet three times in the middle and cut it into thin strips with scissors. Mix the Nori strips with cornstarch in a small bowl. Add a bit of water and stir well. Heat about 1 cm of high-heat oil in a small pan or pot to around 180°C. Fry the Nori strips for 2-3 minutes, then remove and drain on paper towels.7
crisp the gyoza
The Gyoza should now be a bit translucent and the filling cooked through. Remove the lid and turn the heat back to medium to crisp up the Gyoza again.8
make the miso glaze
Meanwhile, make the Miso Glaze. In a small bowl, mix Mirin, honey, soy sauce, and ginger oil. Heat for a few seconds in the microwave (or in a small pan) until it simmers. Stir in the Miso paste well, add 3 tbsp warm water to thin it a bit and set aside.9
chop the coriander
Finely chop the fresh coriander and set aside.10
serve
Optionally, place seaweed salad in the center of the plate, arrange 5 Gyoza on top. Drizzle with Miso Glaze and top with fried Nori strips, chopped coriander, and toasted sesame seeds. Finish with a splash of ginger oil and serve immediately.Pairings
what goes with these gyoza
ASKED & ANSWEREDtap a question
Can I freeze gyoza?
Yes, uncooked. Freeze them on the floured plate until firm, then bag them. Fry them straight from frozen and let them steam a few minutes longer.
Why do my gyoza stick to the pan?
Usually not enough oil, or the water went in before the bottoms were crispy. Once the water has evaporated and they crisp up again, they let go on their own.
Store-bought or homemade wrappers?
Both work. Store-bought from the Asian market saves time, homemade are a little chewier. If you make your own, cut squares, not rounds.
How much filling goes in each gyoza?
About 1 tsp. More than that and the wrapper won’t seal properly, and the filling might not cook through while they steam.
YOU MIGHT ALSO LIKE
More pieces of happiness
APPETIZERPink Deviled EggsDIPS & SPREADSRadish Cucumber ButterAPPETIZERSmoky Boiled Ham Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange OilAPPETIZERBlini AppetizersSALADSCrispy Rice Paper with Mango Avocado Cashew SaladAPPETIZERSpicy Salmon Fried Sushi RollsAPPETIZERKimchi Scallion PancakeBREADGarlic Herb Pull Apart Bread
MADE IT?
Tell me how it went
THE GUEST BOOK0 entries
p.s. fill a double batch and freeze half uncooked. future you gets crispy gyoza straight from the freezer.
EVERY RECIPE DESERVES
A little love letter
Dear crispy pork gyoza,
There is a sound you make in the pan that I could listen to all day. That sizzle, then the hiss when the water goes in, then the lid comes off and there you are, crisp and golden on the bottom, soft and tender on top.
Inside, pork with garlic, hoisin, spring onion and a little five spice. On top, a glossy miso glaze with honey and ginger oil, plus shards of fried nori that shatter if you look at them too hard.
You are my favorite way to start a dinner party. A big plate in the middle of the table, chopsticks everywhere, and nobody even pretending they're saving room for the main course.
Let’s make this piece of happinessxo, Kimberly
saved you a seatFRESH OUT OF THE KITCHEN
Up close
Crispy Pork Gyoza
Pork gyoza fried until crispy, glazed with miso ginger oil and topped with fried seaweed. Forty minutes, very snackable. Make extra, they disappear.
GOOD TO KNOW
READY IN40 minMAKES4 servingsSTART ATDIFFICULTYa little patienceDIETmeat & fishON THE TABLE AT
that’s meFrom my kitchen to yours
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
INGREDIENTS
UNITS
SCALE
for the filling
for the miso glaze
for the toppings
something to drink?
INSTRUCTIONStap the number when a step is done
1
prep the basics
Here’s the recipe for Gyoza dough. You’ll need about 20 sheets, cut them into squares rather than rounds. Or, just get ready-made Gyoza wrappers from the Asian market. Here’s the recipe for ginger oil. You’ll need about 2–3 tbsp. Here’s the recipe for Chinese Five Spice. You’ll need ¼ tsp.2
make the filling
First, prepare the Gyoza filling. Peel and finely grate the garlic cloves into a medium bowl. Then, slice the spring onion into thin rings and add to the garlic. Next, add the ground pork, ginger oil, sesame oil, hoisin sauce, soy sauce, Chinese Five Spice, and the egg. Mix everything well.3
set up the station
Take a large plate and sprinkle some flour on it. This will be the resting place for the filled Gyoza so they don’t stick to the plate. Also, prepare a small bowl with some cold water and have your Gyoza dough ready.4
fill the gyoza
Fill each Gyoza wrapper with 1 tsp of the pork filling. Dab a little water around the edge of the wrapper, fold it diagonally to seal, and press out all the air so the filling is well enclosed. Wet one side of the long edge, fold it over, and press firmly. Place on the floured plate. Repeat until all the filling is used up.5
fry & steam
Heat 1 tbsp of high-heat oil in a large pan over medium heat and add the Gyoza. Fry for a few minutes until the bottoms are crispy. Lower the heat and add about 80 ml of cold water to the pan (be careful, it may splatter if the oil is too hot). Cover the pan with a lid and let the Gyoza steam.6
fry the nori
Meanwhile, fold the Nori sheet three times in the middle and cut it into thin strips with scissors. Mix the Nori strips with cornstarch in a small bowl. Add a bit of water and stir well. Heat about 1 cm of high-heat oil in a small pan or pot to around 180°C. Fry the Nori strips for 2-3 minutes, then remove and drain on paper towels.7
crisp the gyoza
The Gyoza should now be a bit translucent and the filling cooked through. Remove the lid and turn the heat back to medium to crisp up the Gyoza again.8
make the miso glaze
Meanwhile, make the Miso Glaze. In a small bowl, mix Mirin, honey, soy sauce, and ginger oil. Heat for a few seconds in the microwave (or in a small pan) until it simmers. Stir in the Miso paste well, add 3 tbsp warm water to thin it a bit and set aside.9
chop the coriander
Finely chop the fresh coriander and set aside.10
serve
Optionally, place seaweed salad in the center of the plate, arrange 5 Gyoza on top. Drizzle with Miso Glaze and top with fried Nori strips, chopped coriander, and toasted sesame seeds. Finish with a splash of ginger oil and serve immediately.Pairings
what goes with these gyoza
ASKED & ANSWEREDtap a question
Can I freeze gyoza?
Yes, uncooked. Freeze them on the floured plate until firm, then bag them. Fry them straight from frozen and let them steam a few minutes longer.
Why do my gyoza stick to the pan?
Usually not enough oil, or the water went in before the bottoms were crispy. Once the water has evaporated and they crisp up again, they let go on their own.
Store-bought or homemade wrappers?
Both work. Store-bought from the Asian market saves time, homemade are a little chewier. If you make your own, cut squares, not rounds.
How much filling goes in each gyoza?
About 1 tsp. More than that and the wrapper won’t seal properly, and the filling might not cook through while they steam.
YOU MIGHT ALSO LIKE
More pieces of happiness
MADE IT?
Tell me how it went
THE GUEST BOOK0 entries