Homemade gyozas with meat and vegetables

How about learning how to make homemade beef and vegetable gyozas? 

And I don't know if it happens to you, but I was not clear about the difference between sim sum, dumplings and gyozas. I'll tell you very briefly:

• The dim sum are the equivalent of our tapas in China, any small portion that, traditionally, accompanied the tea but nowadays at any time of the day. Its meaning is ”small bite that touches the heart”.
• Dumplings, however, are a kind of dim sum, since they are snacks wrapped in dough, like a patty or a roll, and whose variety is enormous, as they can be steamed, fried, boiled, and depending on their shape and how they are prepared, they are called by different names.
• Gyoza is the Japanese dumpling. This is what they call it in Japan and unlike in China, they are steamed with a touch of griddle at the end so that they are golden brown and slightly crispy on one side or the base.

I hope I have explained myself well!

INGREDIENTS:

• 300 gr of minced pork or mixed meat with veal
• 1 Chinese onion
• A piece of cabbage (half a glass)
• 1 leek
• 1 cube fresh ginger
• 1 clove garlic
• 1 chili pepper (optional)
• 4 tablespoons sunflower oil
• 50 ml soy sauce
• 50 ml chicken or beef broth
• 2 tablespoons oyster sauce
• Sesame oil
• Sichuan Pepper
• Salt
• Sesame
• Wonton Paste Sheets

STEP BY STEP RECIPE:

1. The first thing we will do is to chop the leek, garlic, ginger and fry it in the sunflower oil over medium heat in the pan. We can add a chili pepper if we want to give an extra spicy touch to our gyozas.
2. In a bowl put the minced meat, and add the sauce, a pinch of salt, a little Sichuan pepper or fresh pepper, the soy sauce and oyster sauce, the broth and a few drops of sesame oil (which if you do not have it is not dispensable).
3. Chop the spring onion very finely including the fresh green part of the stalk or cabbage and add it to the meat as well. This is to give a crunchy touch to the stuffing.
4. Now, with the help of a dessert spoon, put a little meat in the center of each wonton sheet, and close it with the hand upwards, joining the 4 corners and pressing the whole edge in the form of a little bag (see the photos). This is in the case that the sheets are square, but if they are round you could close it in a half moon in the form of dumplings.
5. We are almost ready with our homemade meat and vegetables gyozas. In a frying pan, put a drizzle of oil, place all the gyozas and pour a little water (a finger thick), so that the water only reaches less than half the height of the gyozas. Turn the heat on high and cover. The gyozas will steam for about 5 minutes. Remove the lid and let the water evaporate. At the end you will hear sizzling as they will be toasting underneath because of the oil we put in or the oil released by the meat as it cooks. At this point observe that they do not burn, we want them to be lightly browned. To do so, check with the help of a spatula.
6. Turn off the heat, and sprinkle a little sesame seeds on top. Serve with rice tres delicias for example, and you will have a complete lunch or dinner. Accompany with a bowl of soy sauce for dipping the gyozas.

Isn't it so complicated? You can visit homemade meat and vegetables gyozas will be a homemade novelty that will please the whole family.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum